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.
- Eggs
- 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
Ingredients
Wet ingredients
- 5 eggs
- 1/3 cup extra virgin coconut oil , melted or melted butter
- 1 tablespoon vanilla essence
Dry ingredients
- 1/3 cup coconut flour
- 1/4 cup almond meal or almond flour
- 1/3 cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1/2 cup Sugar free Crystal Sweetner - Monk Fruit or erythritol or xylitol
- ½ cup sugar free chocolate chips or chopped pecan or a mix of both
Chocolate drizzle
- 1/3 cup sugar free chocolate chips
- 1 teaspoon extra virgin coconut oil
Instructions
- 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
Chocolate drizzle
- 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.
Notes
Nutrition
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.
Have these in the oven….sounds yummy….but bake only at180 degrees? Also the ingredients say coconut flour…but instructions say almond flour…i relly hope they are delicious, as i would make them every week!!
Hi Rosalyn, That is true and I correct the instruction. I actually did the recipe with both options. I prefer the combo of coconut flour and almond meal but coconut flour and oat flour works too for people with nuts allergy.
Thanks…they came out great…like a real brownie. ..love them!
great! I am so happy for you Rosalyn 🙂 see you soon on the blog!
WINNER!!! I’m in love with this recipe. I used 1/2 cup Pyure, didn’t put the choc chips in and I let me batter sit for 15 minutes before baking. The brownies came out like cake brownies and not gooey. They taste amazing; no bitter after taste at all. Could easily be used as a cake recipe. Yes I prefer gooey brownies but I didn’t have sugar free morsels so this is a great alternative. Going to try the recipe with avocado oil or butter as well to see if it makes a difference.
That is amazing ! Thanks for reporting back and for sharing your ideas! Love Pyure too. Enjoy the sugar free recipes on the blog, XOXO Carine.
I tried them with Buckwheat flour instead of oat flour and coconut flour and don’t think they really worked with that combination unfortunately. They came out really dense and pretty dry even though I added in some coconut milk to try and loosen up the mixture as the coconut flour just sucked up all the moisture. Maybe I should have gone with the ground almond, coconut flour mix! Doh!
Hi Leanne, It is a super easy brownie recipe for everyone on a low carb diet. I always used olive oil in this recipe but I am sure virgin coconut oil will work well too. My only concern is that coconut oil solidify when cooling down. I am not sure how it will impact the brownie texture. If you try let me know! Carine.
Thanks for your reply Carline…..will try and let you know 🙂
Great ! thanks for following the blog 🙂
Thank you for this recipe. I tried this with a stevia/erythritol product called Pyure. I used 4 TBSP. It still wasn’t very sweet, but good enough. This is the best sugar-free dessert I’ve made so far. Too bad it gave me the start of a migraine. 😛
Hi Michelle, oh no! migraine are horrible, maybe the cocoa overload ?! try to try some coffee it helps ! I am so glad that you love the recipe and if you love sugar free recipes you should find even more on the blog. I love sugar free anything a I have to watch my blood sugar level. Take care Michelle, talk to you soon, xoxo Carine.
I absolutely ADORE this recipe ! I can read that some people have issue with the texture. I think it is because they are not used to bake with coconut flour. As you said Carine, this is challenging!!! It has to be measure carefully. It is always great to mix it with almond meal to have a lovely texture. Thanks for that yummy brownie recipe.
Thanks Clara! It took a while to get used to coconut flour indeed! It is such a versatile flour, very absorbent but also a great low carb flour ! That is why I love using it. xoxo Carine.
Hi. This recipe looks delicious! Can i use all purpose flour? I know it will effect the carb count, but will it effect the taste?
Honestly, I did not try the recipe with regular flour as it contains too much carbs. I would recommend to replace only the coconut flour by all purpose flour and to keep the almond meal to make the brownie lighter in texture. Enjoy ! Carine.
Hi 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.
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.
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.
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.
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.
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 works with chia eggs. Chia eggs don’t add enough liquid as eggs does 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) or my black bean brownies sweetened 100% with applesauce. Enjoy the vegan desserts ! 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
Hi
Can they be frozen? If yes, how do you defrost?
Thanks
Maria
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.
Hi 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.
Thanks Carine.
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 too, recipe is here. Enjoy the recipes on the blog. Have a Merry Christmas, 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.