Make rich, fudgy brownies using zero-sugar sweeteners. This recipe delivers deep chocolate flavor without any added sugar, perfect for low carb or diabetic diets.
Author:rosasterling
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:16 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 cup unsalted butter, melted
1 cup unsweetened cocoa powder
1 1/2 cups granulated erythritol or monk fruit blend (equivalent to 1 1/2 cups sugar)
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup almond flour
1/2 cup sugar free chocolate chips (optional, for extra richness)
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk the melted butter and unsweetened cocoa powder until smooth.
Add the granulated erythritol or monk fruit blend to the cocoa mixture and whisk well to combine.
Beat in the eggs one at a time, mixing until each is fully incorporated. Stir in the vanilla extract and salt.
Gently fold in the almond flour until just combined. Do not overmix. If using, fold in the sugar free chocolate chips now.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into 16 squares.
Notes
For the fudgiest texture, use a high-quality cocoa powder.
Cooling completely is key; these brownies firm up as they cool, giving you that perfect low carb fudgy brownie texture.
If you prefer a stronger sweetness, increase the zero-calorie sweetener by up to 1/4 cup, tasting the batter before baking.