These sugar-free brownies are simple and healthy diabetics-friendly brownies! A gluten-free brownie recipe with coconut flour and almond flour.
This paleo and diabetic-friendly dessert has a fudgy and very chocolate texture!
What Are Sugar-Free Brownies?
Sugar-free brownies are the healthier version of classic brownies.
While the traditional brownie recipe is made with refined sugar, high-sugar flour, and sugar-loaded chocolate, this sugar-free brownie recipe is a low-sugar alternative.
It’s a great sugar-free dessert made with ingredients void of any added sugar, and they are therefore very low in carbs.
Why You’ll Love This Recipe
These sugar-free brownies are:
How To Make Sugar-Free Brownies
It’s a very easy recipe, the batter is ready in 10 minutes, and all you need to make these sugar-free brownies are a few simple ingredients.
This recipe is sweetened with a 100% natural sweetener that is safe for diabetics and keto dieters.
The flours used in this brownie are also 100% gluten-free and low-carb, meaning that this recipe is a diabetes-friendly brownie recipe.
I used coconut oil for a healthier fat option but again any vegetable oil should work well.
I really love this new recipe I developed today because it’s simple, doesn’t require fancy ingredients and it’s quick to bake.
- Eggs – eggs are naturally low in carbohydrates.
- Almond Flour – I prefer to use ultra-fine blanched almond flour. A coarser almond meal would work in this recipe, but the texture of the brownies might get a bit gritty and grainy.
- Coconut Flour – coconut flour is another keto-friendly flour. It’s very high in fiber, and full of nutrients.
- Unsweetened Cocoa Powder
- Sugar-free Crystal Sweetener – I used erythritol but allulose or tagatose would also work. Check out my review of keto-friendly sweeteners to learn how to pick the best.
- Vanilla Essence – for the taste
- Baking Soda – this contributes to making the brownie batter a bit airier.
- Sugar-Free Chocolate Chips or chopped nuts – as you prefer or a combo of both. If you don’t have sugar-free chocolate chips, you can make my chocolate chips recipe.
This recipe reminds me of the texture of a brownie mix. They have a slightly crispy crust and a very fudgy texture.
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’s what I attempt to reproduce in this sugar-free brownie recipe.
Serving Sugar-Free Brownies
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, and fudgy when cold. It’s 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.
Since these sugar-free brownies are dairy-free, they store better than other brownies.
You can keep them in the fridge for up to 5 days or in the pantry for up to 3 days.
I recommend placing the brownie in a cake box to keep them from drying out.
You can also freeze them in individual airtight containers for up to 3 months.
Rewarm your brownies in the oven or in an air fryer for a few minutes.
Frequently Asked Questions
Yes, you can swap the almond flour for oat flour, but the recipe will be higher in carbs.
Yes, you can replace the crystal sweetener with classic sugar in these low-carb brownies. But opt for coconut sugar as a slightly healthier alternative.
The carbs would be much higher, though.
No, chia eggs wouldn’t work in this recipe.
Yes, it’s possible, but since baking powder is made of only about 30% baking soda, you need to at least double the amount.
It’s not necessary, but if you like a slightly salty taste, you can add 1/4 of a teaspoon of salt.
To make a low-sugar brownie recipe, you can replace the sugar with a crystal sweetener like erythritol, allulose, or tagatose.
Don’t use artificial sweeteners like sucralose, acesulphame K, or Aspartame. Sugar in brownies doesn’t only add sweetness but also texture, and artificial sweeteners can’t bring that.
Yes, these sugar-free brownies are very low-GI desserts and are suitable for diabetics.
More Healthy Brownies Recipes
If you’ve enjoyed this sugar-free treat, you’ll love my keto brownies recipes below!
Want My Kitchen Equipment?
- 5 Eggs
- ⅓ cup Coconut Oil melted or melted butter
- 1 tablespoon Vanilla Extract
- ⅓ cup Coconut Flour
- ¼ cup Almond Flour or oat flour
- ⅓ cup Unsweetened Cocoa Powder
- ½ teaspoon Baking Soda
- ½ cup Crystal Sweetener allulose, erythritol, sugar, or xylitol
- ½ cup Sugar-Free Chocolate Chips or chopped pecan or a mix of both
- ⅓ cup Sugar-Free Chocolate Chips
- 1 teaspoon Coconut Oil
- Preheat the oven to 350°F (180°C).
- Cover a 9-inch brownie square pan with parchment paper. Set aside.
- In a mixing bowl, whisk together the eggs, melted coconut oil (make sure it's 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 bowl with the dry ingredients. Stir to evenly combine.
- Stir in the sugar-free chocolate chips or chopped nuts.
- Transfer the batter to the prepared brownie pan and spread the brownie batter evenly with the back of a spoon.
- Bake for 20-25 minutes max. Don't over-bake to keep the brownie moist and fudgy. You know it's 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 onto 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 fudgier as it cools down, it tastes 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 in 30-second bursts, 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 keep it from drying out.
- Serve with coconut cream, unsweetened desiccated coconut, or plain.
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Category:Brownies & BarsRecipes
Preparation:Under 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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This recipe sounds great and I would love to try. Can I substitute the coconut oil with vegetable oil or butter? Can the coconut flour be substituted with more of the almond flour? I’m just wanting to make them with what I have in my pantry. Would like to make them for my Mom today! Thanks!
For the batter, you can use butter and for the chocolate drizzle, you can use vegetable oil.
Coconut flour can’t be replaced in this recipe as it’s more absorbent than other flours. If you use just almond flour, it might struggle to come together.
It might work by adding a touch of ground flaxseeds, but I can’t guarantee that.
I followed this recipe exactly, and it is literally my favorite brownie recipe that I’ve ever made, and the recipe is so simple.
Can I substitute monk fruit sweetener for the Erythritol or erythritol or xylitol?
Sooo excited to try this recipe! I don’t have vanilla essence can vanilla extract work ?
Sure, Enjoy the brownies, XOXO Carine
These look so delicious, but unfortunately I don’t have almond flour and have oat flour. Will it still be okay if I use oat flour as a substitute?
Oat flour will work, same amount but it’s not a keto friendly flour. A better swap will be sesame flour or sunflower seed flour, both are keto approved. Enjoy, XOXO Carine
This is very good! Whoever I only baked it for 15 min and it was close to being too dry so I think I’ll check it at 13-14min. Next time. Also it is more like cake but still delicious. I have a few ideas to make it more brownie like if they down work I’ll try you other brownie recipes. 💗. I drizzled Lily’s white and dark chocolate on top. Yum! I’m actually excited it turned out more like cake because I’ve tried to make keto cakes with countless fails but I think this will work perfectly for cupcakes and cakes. Thank you!
My partner is diabetic and I am interested in finding some healthy recipes for him and myself. I am not diabetic but I could lose a few pounds.
So I am really trying to keep both of us eating healthy.
Haven’t tasted yet. Question- do you drizzle after one hour in the fridge or before placing in the fridge for one hour?
You can do both, if you drizzle before, the chocolate wil set and gets crunchy in the fridge. If you do it after, it will stay liquid. It depends on taste, I like it cold and crunchy 🙂 Enjoy he treat, XOXO Carine
I am really struggling finding really easy recipes
Look forward to seei f yours
I can’t wait to read your first comment on my recipes! Enjoy ! XOXO Carine
So since starting keto over a year ago I’ve been looking for a brownie recipe….and I’ve found it! I’ve used this recipe more than once and its my favorite dessert! It comes out perfect each time…fudgy and delicious! If you haven’t tried this recipe yet you’re missing out! THANK YOU for coming up with such a delicious brownie! ????
This is such a beautiful comment to read! Thanks so much for joining my keto blog. Enjoy the sweet treat around here. XOXO Carine.
Hi, how can I replace de 1/2 cup of sweetener? I only have liquid or Zucra ( sucralose ) in envelopes… Thanks
I am not familiar with sucralose at all so unfortunately I can’t recommend on something I did not try. Enjoy the blog recipes. XOXO Carine.
My sister has type 1 diabetes and does not like coconut, can I just use more of the almond flour or do you have any recommendations as to what flour I could replace it with.
I did not try the recipe without coconut flour so I dont know how much more almond flour you will need. Usually you need way more almond flour to replace coconut flour, could be up to 4 times more. Otherwise you can try my almond flour avocado brownies, 100% type 1 diabetes-friendly. Enjoy the recipes on the blog. Have a Merry Christmas, XOXO Carine.
Can they be frozen? If yes, how do you defrost?
I did not try to freeze those as they keep well for few days in the panry in a cookie jar. I think they should freeze as well as regular brownie. I would defrost the day before on a cookie rack at room temperature. Enjoy. XOXO Carine.
Can you sub the eggs with egg beaters? Thanks!
Do you means eggs that you beat with a beater before adding into the brownie batter? if so, yes it won’t change the recipe. You can beat the eggs and add them beaten as soon as you don’t change the amount of eggs used. Enjoy the brownie, XOXO Carine.
Egg beaters are a product that does not contain cholesterol as it does not have egg yolks included in it. It is sold in the dairy section of a store. People use it in place of regular eggs in recipes when they are watching their cholesterol intake.
Thanks for this lovely addition! Very helpful. Enjoy the blog, XOXO. Carine
Can i replace the eggs with chia eggs to make it completely vegan?
Hi! It won’t be appropriate in this recipe because it is using lots of coconut flour – a very absorbent flour that won’t work with chia eggs. Chia eggs don’t add enough liquid as eggs do to make this recipe work. If you love vegan brownies, I will recommend my vegan brownie sweetened with dates (no other sweetener added, 100% naturally sweetened). Enjoy the vegan desserts! XOXO Carine.
I followed the recipe and even pulled the brownies 5 minutes early, and still found them too “cakey” for my taste. But I think cutting back a few more minutes and maybe upping the fat will help.
Thanks for the recipe!
I am sorry this wasn’t to your taste Liz. I have got a fudgier low carb brownie recipe to try if you prefer fudge brownies. It is here. That is a recipe using a bit more fat – healthy one from avocado – and you should prefer this texture if you are not too much into coconut flour brownies. Enjoy the blog and recipes. Thanks for taking a minute to shre your valuable feedback ! XOXO Carine.
I have just been diagnosed with gestational diabetes. This recipe is yummy! Hope it isn’t too bad for me.
Hello ! If you follow the recipe using the ingredients listed, it will create a delicious low carb sugar free treat that should not impact your blood sugar level very much. I had pre diabetes and I was treating myself with a slice of this once in a while and I was fine. Enjoy the recipe and again, always check with a doctor if you have got any doubt on a recipe regarding your particular health condition. We are all different and I am not a medical professional, I wouldn’t give a bad advice to you. Have a great time baking those. XOXO Carine.
Caribe, I am unfamiliar with solid coconut oil, can I use unsalted butter?
Yes sure, butter is ok, solid coconut oil is simply coconut oil at room temperature – it is solid in the jar at room temperature and melt around 40C. Let me know how it goes with butter! Happy low carb baking my friend. XOXO Carine.
Do you think I could use all almond meal? As i dont have coconut flour
Hello! No it is a coconut flour brownie recipe. Coconut flour contains 10 times more fibre than almond flour, it means that it is a very water absorbent flour. If you swap for almond meal it won’t hold together at all. However, I have got an almond meal low carb brownie recipe (100% sugar free too) that you may like check it out here. Enjoy ! XOXO Carine.
Thank you so much for such a great blog site. I have just tried baking these for my friends baby shower tomorrow. She has gestational diabetes. I think the flavour is delicious but the texture sort of firm/oily/springy and just wondered if I had used too much oil? I melted coconut oil first then measured out 80grams (1/3 cup). Should I have measured 1/3 cup out before melting? Any help would be great. I may have to make a second batch at speed in the morning. Thanks!
Hi! I am happy you enjoy the flavor of this sugar free brownie. I sent you a private email with more tips but I think you may have over bake your brownie, that is how I would explain the firm texture. I also measure my coconut oil solid, the melt it in the microwave. So it won’t come from the oil. I would recommend you to check the cooking after 15 minutes, if it st on sides and top removed from the oven and cool down 10 minutes in the pan before un mold. It should keep the brownie moist and not firm. I hope your diabetic friend enjoy the recipe, thanks for following the blog. XOXO Carine.