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Sugar-Free Brownies

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4.96 from 380 votes
By Carine Claudepierre - - 53 Comments

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!

Sugar free brownies

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:

  • Sugar-Free
  • Healthy
  • Diabetics-Friendly
  • Keto-Friendly
  • Dairy-Free
  • Paleo
sugar free brownies

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.


  • Eggseggs 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.
sugar free brownies ingredients

Brownies Texture

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.

sugar free brownies

Storage Instructions

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. 

sugar free brownies

Frequently Asked Questions

Can I Substitute Almond Flour In Sugar-Free Brownies?

Yes, you can swap the almond flour for oat flour, but the recipe will be higher in carbs.

Can I Use Regular Sugar In Healthy Brownies?

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.

Can I Replace The Eggs With Chia Eggs?

No, chia eggs wouldn’t work in this recipe.

Can I Use Baking Powder Instead Of Baking Soda?

Yes, it’s possible, but since baking powder is made of only about 30% baking soda, you need to at least double the amount.

Can I Add Salt To The Recipe?

It’s not necessary, but if you like a slightly salty taste, you can add 1/4 of a teaspoon of salt.

What Can Replace Sugar In Brownies?

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.

Are Sugar-Free Brownies OK For Diabetics?

Yes, these sugar-free brownies are very low-GI desserts and are suitable for diabetics.

sugar free brownies
Sugar free brownies

Sugar-Free Brownies

1.6gNet Carbs
These sugar-free brownies are simple and healthy keto-friendly brownies! A gluten-free brownie recipe with coconut flour and almond flour.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 16 squares
Serving Size: 1 square


Net Carbs 1.6g
Fat 7.5g
Protein 2.8g
Calories 86.5kcal
4.96 from 380 votes
Review Print


Wet ingredients

Dry ingredients

Chocolate drizzle


  • 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.

Chocolate drizzle

  • 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. 
My Recipe Notes

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Nutrition Facts
Sugar-Free Brownies
Amount Per Serving (1 square)
Calories 86.5 Calories from Fat 68
% Daily Value*
Fat 7.5g12%
Saturated Fat 4.9g31%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.9g
Cholesterol 51.1mg17%
Sodium 59.4mg3%
Potassium 47.4mg1%
Carbohydrates 3.3g1%
Fiber 1.7g7%
Sugar 0.4g0%
Protein 2.8g6%
Net Carbs 1.6g
Vitamin A 74.3IU1%
Vitamin B12 0.1µg2%
Vitamin D 0.3µg2%
Calcium 13.8mg1%
Iron 0.6mg3%
Magnesium 10.7mg3%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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    53 Thoughts On Sugar-Free Brownies
    1 2
  1. 5 stars
    I absolutely ADORE this recipe! I can read that some people have issues 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.

  2. 5 stars
    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.

  3. 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.

  4. 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!

  5. 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!!

    • 5 stars
      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.

    • 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.

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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.