Sugar free brownies – Keto + Low Carb
Do you love my sugar free desserts recipe ? Well, those sugar free brownies are a must try ! While I love my fudgy low carb avocado brownie recipe, someday I don’t have avocado and still crave a good brownie.
- Almond meal or almond flour both works
- Coconut flour
- Unsweetened cocoa powder
- Sugar free crystal sweetener – I used erythrtiol but xylitol works too I simply don’t appreciate the minty aftertaste of Xylitol so I recommend erythritol
- Vanilla essence
- Baking soda
- Sugar free chocolate chips or chopped nuts – as you prefer or a combo of both
Boxed mixed brownies texture
This recipe remind me the texture of boxed mix brownie. Many of us grew up eating brownies made from a box and there’s definitely something appealing about their moist, cake texture and cocoa flavor. That is what I attempt to reproduce in this sugar free brownie recipe.
Store in the fridge for extra fudgy texture
If you like your brownie fudgy, I recommend you store this in the fridge for at least 3 hours. The texture will get extremely rich, fudgy when cold. It is absolutely delicious. I like to serve my slice of brownie with a dollop of coconut cream and unsweetened desiccated coconut. It definitely brings this simple sugar free dessert to the next level.
Sugar free sweetener, gluten free flours
This recipe is sweetened with a 100% natural sweetener, a combo of erythritol and stevia that is safe for diabetic and keto. The flours used in this brownies are also 100 % gluten free, low carb meaning that this recipe is a diabetes friendly brownie recipe. I used coconut oil for an healthier fat option but again any vegetable oil should work well too. I really love this new recipe I developed today because it is simple, does not required fancy ingredients and it is quick to bake.
WATCH THE SUGAR FREE BROWNIES RECIPE VIDEO AND MAKE THEM NOW !
NOTE: Recipe photography has been updated on 15th November 2018 but rest assure that the recipe stays unchanged
Sugar free Brownies - Keto + Low Carb
- Preheat oven to 350 F (180 C)
- Cover a brownie square pan 9 inches (22 cm) with parchment paper. Set aside.
- In a bowl whisk together the eggs, melted coconut oil (make sure it is not hot or it will cook the eggs!) and vanilla essence. Set aside.
- In another bowl, combine coconut flour, almond meal, unsweetened cocoa powder, sugar free sweetener and baking soda.
- Transfer the wet ingredients into the dry. Stir in to evenly combine.
- Stir in the sugar free chocolate chips or chopped nuts.
- Transfer the batter into the prepared brownie pan and spread evenly the brownie batter with the back of a spoon.
- Bake for 20-25 minutes max. Don't over bake to keep the brownies moist and fudgy. You know it is cooked when the top of the brownie is set.
- Cool down in the pan for 10 minutes then lift out the parchment paper to release the brownie from the pan and transfer to a cooling rack.
- Cool for 20 minutes, then lace your brownie in the fridge for at least 1 hour. This last step is optional, but trust me you won't regret it especially if you love extra fudgy brownies. I know it is tempting to eat this brownie hot, but it will get fudgy as it cool down, it taste more like a chocolate cake when hot so please wait !!! Patience is the key
- In a small mixing bowl, add sugar free chocolate chips and coconut oil.
- Melt in the microwave by 30 seconds burst, stir and repeat until fully melted.
- Drizzle on top of your brownie.
- Store the brownie in the fridge for up to 5 days or in the pantry for up to 3 days. I recommend you place the brownie in a cake box to avoid it to dry out.
- Serve with coconut cream, unsweetened desiccated coconut or plain.
Nutrition panel is for 1 brownie square using a 9 inches square pan, cutting 16 squares, using almond meal, coconut flour and swerve. Topping not included.