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Sweet Potato Brownies

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5 from 288 votes
By Carine Claudepierre - - 18 Comments

These Sweet Potato Brownies are a simple dessert recipe that makes the fudgiest brownies.

This recipe is also paleo, gluten-free, grain-free, sugar-free, and keto-friendly.

Sweet potato brownies paleo

What Are Sweet Potato Brownies?

Sweet Potato Brownies are similar to classic brownies with a very fudgy texture and chocolatey taste, but they use mostly sweet potatoes to replace the all-purpose flour.

The combination of sweet potatoes and avocado makes a moist and dense crumb.

Why You’ll Love This Recipe

The Sweet Potato Brownies are a perfect quick dessert:

  • Gluten-Free
  • Keto-Friendly (2.6g of net carbs)
  • Dairy-Free
  • Egg-Free Option
  • Vegan Option
  • Nut-Free
  • Grain-Free
  • Diabetes-Friendly
Sweet potato brownies paleo

How To Make Sweet Potato Brownies

These brownies are crazy easy to make. It only takes 7 ingredients and 10 minutes of preparation.


So all you need to make these fudgy, sweet potato brownies are:

  • Sweet Potato Puree – I used orange sweet potatoes. You can simply prick the sweet potato with a fork and microwave for 6-8 minutes until tender and then scoop out the flesh to have about 1/2 cup of sweet potato puree. You can bake them too, but it takes about 35-40 minutes.
  • Avocado – choose a ripe avocado of a regular size. It makes about 1/2 cup of avocado puree/flesh.
  • Coconut Flour
  • Unsweetened Cocoa Powder
  • Baking Soda
  • Liquid Sweetener – maple syrup, agave, brown rice syrup, or coconut nectar. If you’re on a keto or low-carb diet, you can use sugar-free maple syrup.
  • Eggs – or Chia Gel – If you are vegan, you can swap the egg with a chia gel. The batter is a bit drier with a chia egg, and you must add 1/2 cup of dairy-free milk to your recipe to make it work. See below how to make chia egg.
Sweet potato brownies paleo

Making The Sweet Potato Brownie Batter

All you need to make these lovely sweet potato brownies is a food processor and a few minutes to bring all the ingredients together.

It is optional, but I recommend transferring the batter to a mixing bowl to add dark chocolate chips and chopped pecan nuts into the batter.

It takes a few extra minutes, but this extra step brings this brownie to the next level. It is amazing! You won’t regret it!

Sweet potato brownies paleo

Allergy Swaps

  • Vegan / Egg-Free: Replace the 2 eggs with a chia egg and an extra 1/2 cup almond milk. This is necessary, to not get a dry batter. For the chia egg, stir 2 tablespoons of chia seeds into 6 tablespoons of water. Set aside for 15 minutes until it forms a gel. Add to the recipe instead of the eggs with an extra 1/2 cup of almond milk.
  • Coconut Flour: you can replace the coconut flour with 9 tablespoons of almond flour.

Storage Instructions

I don’t recommend freezing this recipe.

However, it stores very well for up to 4 days in an airtight container in the fridge.

The brownies are even fudgier when stored in the fridge. 

I hope you will enjoy this recipe!

Sweet potato brownies paleo

Sweet Potato Brownies

Sweet potato brownies paleo, gluten-free, grain-free, and sugar-free. A delicious clean eating coconut flour recipe with the most amazing fudgy chocolate texture and only 44 calories per slice and 2.6 grams of net carbs.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 16 brownies squares
Serving Size: 1 square


Net Carbs 2.6g
Fat 4.5g
Protein 2.3g
Calories 78.3kcal
5 from 288 votes
Review Print


Optional ingredients


  • Preheat oven to 350°F (180°C).
  • Line a square brownie pan with parchment paper. Set aside.
  • Prick the sweet potato with a fork (keep the skin on). Place on a microwave-safe plate and microwave for 5-6 minutes or until the sweet potato is entirely soft, and you can easily insert a knife through it. You can also bake your sweet potatoes at 350°F for 35-40 minutes.
  • Cut lengthwise – be careful it is very hot – cool down for 10/15 minutes then scoop out the sweet potato flesh. Set aside in a bowl. You need 1/2 cup sweet potato flesh/puree.
  • In your food processor with the S blade attachment add all the ingredients except the optional ingredients.
  • Process for 30 seconds to 1 minute on medium speed until all the ingredients come together and you obtain a shiny smooth batter. 
  • Pour the brownie batter into a large mixing bowl and stir in chocolate chips and chopped pecan nuts, if used. 
  • Transfer batter into the prepared square pan. Spread the batter evenly in the pan using a spatula.
  • Bake for 20-25 minutes or until the top and sides are set. 
  • Cool down for 10 minutes in the pan before pulling out the brownie from the pan using the parchment paper to pull out the brownie easily. Transfer the brownie to a cookie rack to cool down to room temperature before decorating.
  • Melt your dark chocolate (use your favorite one anything >70% cocoa is a healthy option) in a small mixing bowl. I microwave mine by 30-second bursts, stir and repeat until fully melted and shiny. 
  • Spread evenly on top of the brownie with a spatula. 
  • Freeze for 10 minutes to set the chocolate frosting quickly. Freezing also adds an extra fudgy texture to the brownie! 
  • Cut into 16 brownie squares and enjoy.
  • Store in the fridge in an airtight container for up to 4 days.
Vegan option: replace the 2 eggs with chia gel and an extra 1/2 cup almond milk. This is necessary, or the batter is too dry, only use chia gel. For the chia gel, stir 2 tablespoons of chia seeds into 6 tablespoons of water. Set aside 15 minutes until it forms a gel. Add in the recipe instead of eggs with an extra 1/2 cup of almond milk.
Storage: I don’t recommend freezing this recipe. However, it stores very well for 4 days in an airtight container in the fridge. The brownie is even fudgier when stored in the fridge. 
Sweetener options per diet: make sure you use a sugar-free maple-flavored syrup made of natural monk fruit. If you are not sugar-free, use maple syrup, or agave syrup or brown rice syrup (not if you are paleo), or even honey (not if you are vegan!)
My Recipe Notes

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Nutrition Facts
Sweet Potato Brownies
Amount Per Serving (1 square)
Calories 78.3 Calories from Fat 41
% Daily Value*
Fat 4.5g7%
Saturated Fat 1.9g12%
Trans Fat 0.1g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1.4g
Cholesterol 20.5mg7%
Sodium 127.8mg6%
Potassium 129.9mg4%
Carbohydrates 6g2%
Fiber 3.4g14%
Sugar 2.3g3%
Protein 2.3g5%
Net Carbs 2.6g
Vitamin A 1184.8IU24%
Vitamin B12 0.1µg2%
Vitamin C 0.3mg0%
Vitamin D 0.1µg1%
Calcium 14.5mg1%
Iron 1.2mg7%
Magnesium 32.4mg8%
Zinc 0.6mg4%
* 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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    18 Thoughts On Sweet Potato Brownies
  1. hey! could other flours work in place of coconut? say almond or oats? thanks for the wonderful low-carb recipes!

    • Sure, but you may have to add 2 times more oat flour or 3 times more almond flour to achieve the same result as coconut flour is highly liquid absorbent. Enjoy the low carb recipes on the blog, XOXO Carine

    • This recipe use sugar-free maple flavored syrup, it is not maple syrup, it has the same texture without the carbs and sugar. Erythritol could work but the brownie will be much more dry. Enjoy the recipe, XOXO Carine.

  2. thanks Carine for sharing this recipe. hv been googling for long time for baked paleo brownies or choc cake that does not require d use of oil or any seed or nut butter. I looked at the video, your 1/2 cup measurement size looks more like my 1 cup . however, I followed d recipe using my measurement cup, but d batter is too thick and too bitter. I have to add extra egg and 1 tbs of tahini to make d batter spreadable. I double d amount of paleo maple syrup as the taste is too coco bitter for me. maybe it is d cocoa brand I used. in future, I will use 1/2 d measurement of cocoa required. but d result is tasty.

    • Thanks for the lovely comment. Even if you think my cups are larger than yours, they are not ! I recommend you follow precisely my measurement next time to avoid any adjustment in the recipe. I am using regular US size cups so you won’t have a problem I am sure. Enjoy the blog recipes. I am so glad you find me on Google! XOXO Carine.

  3. 5 stars
    I’m curious why you don’t recommend freezing. I tend to cook in large quantities and freeze foods all the time. Thank you. Christinr

    • Well, I do freeze plenty of my food as well and I am not saying you can’t freeze this particular brownie recipe. I simply don’t recommend it as I found the texture very different after freezing and not as good. But it stores really well in the fridge for days ! Enjoy the blog recipes, XOXO Carine.

  4. 5 stars
    Hello, when you stated in the Sweet Potato brownies instructions “replace the 2 eggs by chia gel and an extra 1/2 cup almond milk -this is necessary or the batter is too dry with you only use chia gel.” Is there a substitute for Almond Milk? I am trying to find an alternative as I am making this for a friend who is allergic to almonds and cannot have almond milk. Is coconut milk ok to use? Please let me know… Thanks

    • You’re welcome, it is a passion to create healthy low carb recipes and share them with others. Enjoy the blog recipes and thank you for trying some of them from your kitchen. XOXO Carine.


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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