I love recipes that feel almost too simple to be real — and this one definitely qualifies. In this video, I’m making 2-ingredient keto brownies using only eggs and sugar-free chocolate chips (plus a little flaky sea salt on top because… of course).
It’s low-carb, wildly easy, and honestly pretty fun to test on camera.
Full transparency: the final result was decent — not the best brownie I’ve ever had, but absolutely good enough to satisfy a chocolate craving when you want a keto-friendly treat. The tradeoff is that it’s a calorie bomb, so portioning matters.
Watch the Video
Ingredients
- 6 large eggs
- 1 (10 oz) bag sugar-free chocolate chips
- Optional: flaky sea salt, chopped nuts, or any keto-friendly topper you like
Equipment
- Mixing bowl
- Whisk (or hand mixer)
- Microwave-safe bowl (or double boiler) for melting chocolate
- 8×8 baking dish (or similar)
- Parchment paper (recommended)
Instructions
- Preheat your oven to 350°F.
- Melt the chocolate chips gently: microwave in 20–30 second bursts, stirring between each, until smooth. (Go slow — sugar-free chips can seize if overheated.)
- In a bowl, whisk 6 eggs until they’re fully combined and slightly frothy.
- Temper the eggs (important): slowly drizzle a small amount of melted chocolate into the eggs while whisking continuously. Then keep adding chocolate in a steady stream while whisking so the eggs don’t scramble.
- Pour the batter into a parchment-lined baking dish. Top with flaky sea salt and/or nuts if you want.
- Bake for 30 minutes at 350°F.
- Let cool completely (or chill in the fridge) before slicing. The texture improves as it sets.
What I Learned (So You Don’t Have To)
- Tempering matters. If you dump hot chocolate into eggs, you risk scrambled-egg brownies (and nobody wants that).
- Cooling is part of the recipe. These set up a lot more after resting/chilling.
- They’re rich. One small piece goes a long way.
Macros & Calories (Estimated)
These estimates will vary depending on the brand of sugar-free chips you use. Most “sugar-free” chips rely on sugar alcohols, so net carbs can be low, but total carbs may look higher on the label.
Estimated Total (Whole Batch)
- Calories: ~1,450 (≈ 1,000 from chips + ≈ 450 from eggs)
- Protein: ~36g (from eggs, plus some from chips depending on brand)
- Fat: varies widely by chip brand (often high)
- Total Carbs: varies widely by chip brand
- Net Carbs: typically low if you subtract sugar alcohols (check your label)
Per Serving (If You Cut Into 9 Pieces)
- Calories: ~160 per piece
- Protein: ~4g per piece
- Fat/Carbs: depends on your chocolate chips
Optional Variations
- Nut crunch: walnuts or pecans
- Salted chocolate: flaky sea salt + a tiny pinch of espresso powder (if you’re into that)
- Texture tweak: slightly underbake for softer center, then chill
Final Thoughts
If you’re keto and want a fast chocolate fix with almost zero effort, this recipe is worth trying. Just keep expectations realistic: it’s not a classic bakery brownie — but it does scratch the itch, and it’s honestly hilarious how simple it is.
If you make it, drop a comment on the video and tell me what toppings you used — I’m definitely going to keep experimenting with this one.