The sugar-free brownies are 100% Keto, low-carb, gluten-free coconut flour Brownies. A healthy diabetic dessert with a fudgy chocolate texture. Dairy-free and paleo too!
Sugar-free brownies – Keto + Low Carb
Do you love my sugar-free dessert recipes? Well, these sugar-free brownies are a must-try! While I love my fudgy low-carb avocado brownie recipe, some days I don’t have avocado and still crave a good brownie.
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:
- Almond meal or almond flour both work.
- Coconut flour
- Unsweetened cocoa powder
- Sugar-free crystal sweetener – I used erythritol but xylitol works too. I simply don’t appreciate the minty aftertaste of Xylitol so I recommend erythritol. Check out my review of keto-friendly sweeteners.
- 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 reminds me of the texture of a brownie mix. 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.
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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’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.
Sugar-free sweetener, gluten-free flours
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 too.
I really love this new recipe I developed today because it’s simple, doesn’t require fancy ingredients and it’s quick to bake.
More keto brownies recipes
Also, try some of my keto brownies recipes below !
Sugar-free Keto Brownies
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- 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'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 dry ingredients. Stir to evenly combine.
- Stir in the sugar-free chocolate chips or chopped nuts.
- Transfer the batter into 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 more fudgy as it cool 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 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 keep it from drying 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.
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.