Chocolate Chip Keto Brownies

  • FDA Disclaimer
    The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure or prevent any illness or disease. Information is shared for educational purposes only. Learn More
  • Affliliate Disclosure
    In compliance with the FTC guidelines, please assume the following about links and posts on this site: Many of the links on are affiliate links of which I receive a small commission from sales of certain items, but the price is the same for you. If I post an affiliate link to a product, it is something that I personally use, support and would recommend without an affiliate link. Learn More
  • Privacy Policy
    Please read the Privacy Policy carefully before you start to use By using or by clicking to accept or agree to Terms of Use when this option is made available to you, you accept and agree to be bound and abide by the Privacy Policy. Learn More
keto brownies, Chocolate Chip Keto Brownies

keto brownies, Chocolate Chip Keto BrowniesChocolate Chip Keto Brownies

This keto brownies recipe is a modified recipe from my friend Megan Kelly. She has an incredible site Renewing All Things – Biblically Based Health, Nutrition and Lifestyle specializing in neurobiology, healing, and mental health.

If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

keto brownies, Chocolate Chip Keto Brownies

keto brownies, Chocolate Chip Keto Brownies

11 votes


Chocolate Chip Keto Brownies




Yield 8 brownies



Step #1:  Preheat the oven to 325°F. Grease a 9 by 5-inch loaf pan with coconut oil or line it with parchment paper.

Step #2:  Place the 1 tablespoon coconut oil, coconut almond butter, avocado, cacao powder, and sweetener in a food processor or high-powered blender and blend on high until smooth. Using a spoon, stir in the chocolate chips.

Step #3:  Transfer the batter to the prepared loaf pan (it will be very thick). Using the back of the spoon, do your best to level out the batter across the pan.

Step #4:  Bake for 20 minutes. To test if it is done, stick a toothpick inside. It should come out fairly clean.  If it has a lot of chocolate on it, try baking for another 5 minutes and then try the toothpick again. Remove from the oven and set aside to cool.

Step #5:  Cut into squares and serve or store in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.


**The nutrition info for this recipe is based on the linked ingredients above**  

**Nutritional info does not include optional ingredients. 

Courses Dessert or Snack

Nutrition Facts

Serving Size 1 brownie

Amount Per Serving

Calories 208

% Daily Value

Total Fat 18 g


Total Carbohydrates 13 g


Dietary Fiber 8 g


Sugars 2 g

Protein 5 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

keto brownies, Chocolate Chip Keto Brownies

Dr Jockers Comments:

The typical brownie recipe is full of gluten, dairy and eggs.  This one is completely free of all of those and tastes amazing!  This brownie recipe is low-carb, ketogenic and fat burning.

The combination of dark chocolate, coconut oil and avocado provides healthy fats, fiber and antioxidants to help the body produce good hormones that optimize your metabolism.  Avocados are rich in monounsaturated fat and fat soluble antioxidants such as vitamin E and carotenoids lutein and zeaxanthin.  It is also a great source of fiber, potassium and magnesium.

Chocolate is rich in PEA’s which boost up our endorphins and support dopamine and serotonin production.  This combo lifts up our mood and gives us more energy, drive and focus.  Chocolate always works best when it is combined with healthy fats like avocado and coconut.

Stevia and monk fruit are our favorite natural sweeteners because they are one hundred times sweeter than sugar and have no effect on blood sugar.  Try this recipe out and let us know how you like it!

keto brownies, Chocolate Chip Keto Brownies
keto brownies, Chocolate Chip Keto Brownies

Was this article helpful?
Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best-selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.”


Desserts Recipes

Let's Improve Your Health Today!

Get instant access to 2 FREE eBooks when you subscribe to Dr. Jockers’ newsletter.


"Join my tribe today to discover hidden strategies to improve your energy, brain, digestion & metabolism."

— Dr. David Jockers
Dr Jockers




    1. How do you get that please? If you substract the fiber from total carbs that equals 4 net carbs not 2 or 3? Unless you are only eating 1/2 a serving…

  1. Thank you for this healthy dessert recipe and the fabulous info on the ingredients! Appreciate how well you educate and encourage!

    1. Hey Mary!

      I am not exactly sure how to determine this information. I find that rather than looking at the caloric content of foods, it is much more effective to pay close attention to the quality of your calories. Lots of healthy fats and nutrient-dense foods are key!

  2. Hi – Can you advise which chocolate chips to use for the brownie recipe? I’m assuming they shouldn’t have added sugar? Thank you.

  3. If you buy Lily’s chocolate chips in the health food store it will cost 1/3 less than Amazon. In my opinion, Amazon is price gouging on these chips.

  4. Sorry to see that one of the ingredients is “coconut almond butter” which contains palm oil. Is it sustainably sourced I wonder? Can I use plain almond butter with no additives in the brownie recipe?

  5. Thanks Dr for your fabulous & wonderful healthy recipes details , I really did enjoy this hot rich recipe ;
    May you live long Dr jockers !!!!!

  6. The Lily’s chocolate chips have soy lecithin a bad additive! I haven’t found an acceptable chocolate chop anywhere! I use Lindt 90%but it’s hard to break up

    1. I’ve heard recently (Natural News) that most of the chocolate is high in Lead and/or Cadmium… – Do you know what Companies are lowest in Cadmium and lead? (I love dark chocolate… but have been having some problems– itching mostly). ??

  7. I loved this recipe. However, I got a stomach ache afterwards and I think it’s because I don’t usually eat almond butter due to my problems with bloating. Will this recipe work if I just substitute more avocado for the almond coconut butter? Or is there another gut friendly substitution that would work in this recipe? Thank you so much.

    1. You can definitely try it out Katrina! You could also try Coconut Manna for a similar consistency to nut butter although it will alter the taste. Who knows, it might be tasty!

  8. Kari I do very well with pumpkin. If you try the recipe with pumpkin, will you please let me know? I’d love to hear how it turns out. Thank you.

  9. I see other people’s positive reviews and I’m like “seriously”?? I made these and they were so bitter I had to throw them away. They crumbled and wouldn’t stick together either. Sorry.

    1. Mine stuck together and looked great but were very bitter also
      I went step by step with the recipe too

    2. I completely agree, Patti. I had to throw mine out too. I followed the recipe exactly and used all of the same ingredients listed and they were SO bitter – WAY too much stevia. Might try them again without the sweetener – I don’t understand why Dr. J’s recipes always have so much sweetener added. I have been keto for over a year now and have
      lost my taste for “”sweet”, thankfully. Aren’t we supposed to be retraining our taste buds to not need so much sweetness in our food? Will see how it goes next time without sweetener! Sad to have to dispose of such expensive ingredients!

  10. I made these and they weren’t bad but didn’t turn out fluffy looking like the ones I. The picture. They crumbled easily. I put them in the fridge to harden them because they were so soft and mushy that I couldn’t get them out of the pan without breaking completely apart. Any advice on how to prevent this

    1. Theresa you can always try flaxseed to thicken. 1 dessertspoon of GROUND flaxseed mixed with water [I think it is 2 tablespoons] This replaces an egg and tastes great.

  11. This was EXTREMELY sweet…too sweet. Did I read the recipe incorrectly? I thought 2 TBSP of chocolate Stevia was a lot…and it was! Did anyone use less? Like 2 tsp instead of tbsp? Other than that it would have been fabulous! I’ll have to try it again with less Stevia.

  12. I feel like this needs an egg or something to hold it together? Mine tasted good but it was a crumbly mess.

  13. Before keto, I didn’t bake brownies as long as what they called for b/c I like them softer (the non keto- friendly kind) but these need to actually be baked at least 10 minutess longer. I’m happy about the ingredients in here, but a tip is to cut back on the chocolate stevia when you make them. Like maybe only 1 tbsp, if that. P.S. I love your videos and posts Dr. Jockers and refer people to you when they see my results and ask abt keto! 🙂

  14. I haven’t tried these yet but I want you to know how thankful I am for your work for all of us. I can’t cook at the time but am so looking forward to having some of these. You are great, Dr. Jockers [don’t let it go to your head!]. Thank you again. Having recipes that are do-able and don’t take ingredients that cost a fortune or are so hard to get is totally great.
    since I haven’t tried them, I can’t comment on the recipe [just going by ingredients] and sugggestions that’ve been made. I’m not tech savvy so aren’t sure what site.

  15. I too followed the recipe to the letter and they tasted awful. Surely the 2tbs of stevia is way too much. Very disappointed as the chocolate stevia was so expensive!

    1. Hey Andrea, Thank you for sharing your feedback. I am sorry to hear that the brownies were too sweet for your taste. I have adjusted the recipe. Blessings!

  16. It seems as if the keto diet induces a sugar craving; that is why keto diet promoters come up with various chocolate based recipes. However, sweetening with stevia or monkfruit doesn’t get to the root of the problem, i.e., all that protein and oil will naturally create a craving for true sweets (carbohydrates rather than no-carb substitutes). It’s your body trying to adjust itself.

    Most of us (aboriginals are the exception) have over 50 generations adapted to carbs, and lots of them.

    Not everything that’s wrong with us healthwise is curable by diet in any fundamental, long-term sense. As a temporary measure, the keto regimen is great. At some point your body will rebel, though. This is something that hasn’t been tested long enough – and I am not talking about aboriginals here, but about those of us from civilizational backgrounds (most Asians, Europeans, etc.)

    Thanks for hearing me out.

    1. I Hear what you are saying Samia, but don’t agree that the ketogenic DIET produces sugar cravings, but rather the over use of SWEETNERS, of any kind, produces sugar cravings. I refused to sweeten anything when I first started, but then relented and used stevia/erithitol in things which were naturally quite bitter (eg my Auvedic fat bombs), to make them a little less like a punishment to eat… 🙂
      We all have to find our own level of sweetness, which for me is quite low. But I think it is important to reduce our sugar cravings as a matter of principle.
      BTW I don’t think modern Aboriginals eat much different from the general population of Australia nowadays, except perhaps in the very remote areas, but most traditional cultures were much wiser in their food choices than modern city dwellers are today. The exception being those of us who make use of the availablity of many wonderful organic super foods which are imported from around the world.

  17. Please advise your viewers to not use waxed paper to line their baking pans. Waxed paper has been treated with a thin film of wax and is not heat resistant. Use parchment paper instead. Thank you.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.