These Fudgy Brownies are healthy, sugar-free brownies for diabetics with the most amazing chewy, gooey chocolate texture and only 8 grams of net carbs per serving.
My mum is a type 2 diabetic and she’s sometimes bored of keto brownies, or almond flour recipes. She’s after truly fudgy brownies, with real crackle on top, gooey you can’t get that without all-purpose flour
Obviously, all-purpose flour is higher in carbs than keto-friendly flour, but if used in small amounts in combination with sugar-free monk fruit sweetener, you can bake a diabetic brownie recipe with four times less carbs than regular brownies.
What Are Sugar-Free Brownies?
Sugar-free brownies are the healthier version of classic brownies. While the traditional brownie recipes are made with refined sugar and sugar-loaded chocolate, this sugar-free brownie recipe is a sugar-free, 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.
This said, I am an expert at healthy brownie recipes, and this recipe is too high in carbs for you I have so many options for you like my coconut flour brownies, Greek Yogurt brownies, or date brownies.
Why You Will Love These Diabetic Brownies
- Easy and healthy
- Fudgy brownies
- Nut-free no almond flour needed
- Only 8 grams of net carbs per slice
- Ready in 20 minutes
Ingredients For Fudgy Sugar-Free Brownies For Diabetics
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.
- All-Purpose Flour – You will be surprised that you can actually bake fudgy diabetic brownie recipes using all-purpose flour. You don’t have to use almond flour or coconut flour. It’s all about balance and keeping the carbs low and I have shown my expertise in using flour and delivering diabetes-friendly pancakes with my sugar-free pancakes!
- Unsweetened Cocoa Powder – The key ingredient for gooey chocolate brownies is cocoa powder.
- Baking Powder for just a little rise.
- Sugar-Free Crystal Sweetener – I like to use a combination of white erythritol Mon fruit blend with some brown erythritol that crackles the top of the brownie. 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.
- Sugar-Free Chocolate Chips – Feel free to use milk or dark chocolate chips, I do prefer dark chocolate to enhance the chocolate brownie flavor. If you don’t have sugar-free chocolate chips, you can make my chocolate chip recipe.
- Large Eggs – Bring the eggs to room temperature 30 minutes before. Eggs are naturally low in carbohydrates and the binder of these healthy brownies.
- Melted Unsalted Butter – Cooled for 5 minutes but still a bit lukewarm so it melts the sugar-free sweetener.
- Salt to enhance the chocolate flavor
- Vanilla Extract for flavor
How To Make Sugar Free Brownies
Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper. Oil with cooking spray. Set aside.
- In a large bowl, whisk the melted lukewarm butter and sweetener.
- Whisk in eggs and vanilla extract until well incorporated.
- Fold in the unsweetened cocoa powder, flour, baking powder, and sugar-free chocolate chips. Stir to combine nicely, into a thick, smooth brownie batter.
- Transfer the batter to the prepared baking pan and bake them at 350°F (180°C) for 20 to 25 minutes or until the top is dry, crackles and a toothpick inserted in the center of the diabetic brownies comes out with a bit of crumbs. Let the brownies cool down in the pan for 10 minutes, then take them out and let them cool on a cooling rack before slicing.
Baker Tips To Make Diabetic Brownies
- Store in the fridge for extra fudgy texture – the texture will get extremely rich, and fudgy when cold. Place the brownies in an airtight container in the fridge to increase their fudgy chocolate texture.
- Avoid cold eggs – the contact of lukewarm butter and cold eggs will clump the butter.
- Use a combination of white and brown sugar-free crystal sweetener – brown erythritol contains more moisture, it makes the brownies crackle on top and even fudgier.
- Don’t be afraid of flour – regular flour is higher in carbs but it’s the key ingredient to deliver a real brownie texture. In this recipe, only a small amount is used which keeps each slice of brownies to 8 grams of net carbs and no sugar added!
Frequently Asked Questions
Yes, flax eggs or egg replacer might work to make a vegan sugar-free brownie recipe.
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 Sugar-free Brownies Recipes
If you’ve enjoyed this sugar-free treat, you’ll love my grain-free, gluten-free brownie recipes below!
Did You Like This Recipe?
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.
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