ZeroKrumb Chocolate Brownies
Rich. Gooey. Soul-satisfyingly chocolatey. These brownies might just become your new obsession. Made with clean, low-carb ingredients and our secret weapon — ZeroKrumbs — they deliver all the indulgence of a classic brownie without the sugar crash. Best of all? They’re grain-free, gluten-free, and totally decadent.
Serving Ideas:
Enjoy warm with a dollop of whipped cream or carnivore cream cheese frosting
Freeze individual pieces for a quick, satisfying fat bomb snack
Serve with a coffee shot or as dessert after a carnivore roast
These brownies are delicious warm or at room temperature, and best stored in an airtight container to keep them fresh and fudgy for days
ZeroKrumb Chocolate Brownies
Ingredients:
½ cup (113g) unsalted butter
100g dark chocolate chips or chunks
2 large eggs
1 tbsp vanilla extract
* Real food sweetener of choice (see options below)
⅓ cup (30g) ZeroKrumbs
½ cup (50g) extra chocolate chips, to fold in at the end
Optional: pinch of salt, cinnamon, or ½ tsp coffee powder for added depth if you want to lean into a mocha vibe.
* Sweetener Options (Choose One)
- No Sweetener at All – For stricter carnivores
- ½ ripe banana, mashed – For a moist, gently sweet version
- 2–3 Medjool dates, soaked & blended – For a richer, caramel-like finish
- 1–2 tbsp raw honey or maple syrup – For a touch of ancestral sweetness
Method:
- Preheat your oven to 180°C (350°F). Line a square baking tin (20x20cm) or 8-cup muffin tin with baking paper or grease generously with beef tallow or butter.
- Melt the butter and 100g chocolate chips until smooth. Let cool slightly.
- Whisk in the eggs, vanilla, and your chosen sweetener (banana/date/honey or none).
- Stir in the ZeroKrumbs. Add a pinch of salt or cinnamon if using.
Let the brownie batter rest for 5–10 minutes before baking — this gives the ZeroKrumbs time to absorb moisture and helps the brownies set up beautifully. - Fold in the remaining ½ cup chocolate chips.
- Pour into prepared tin or muffin tray:
- For brownies: smooth out evenly in square tin
- For brownie cups: fill each cup about ¾ full
- Bake for 12–15 mins (muffins) or 15–20 mins (tray) — or until the edges are set but the centre is still slightly gooey (a toothpick should come out with a few moist crumbs).
- Let cool for 5–10 mins before slicing or removing from the tin.