The most chocolatey fudgy sugar free brownies ever. This simple low carb and keto brownies recipe requires only 6 ingredients and works perfectly time after time. Ready in 30 minutes!
I have not yet met a person who does not like brownies. There is something irresistible about their intense chocolate flavor and their fudgy-ness. My guess is that you like them too - otherwise you would not be reading this!
These brownies are one of my favourite sugar free desserts. I adapted my original brownie recipe that's been passed down to me by my Grandma and made it low carb, gluten-free and keto friendly.
I was super pleased with how this sugar-free brownie recipe turned out. It is really easy to make and I've baked them many times since. They turn out like a dream every single time and satisfy even the strongest chocolate cravings. Pure deliciousness!
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Why This Recipe Works
Regular brownies are a feast of chocolate, butter and indulgent sweetness. It's the same with these low carb brownies - the only difference being that instead of sugar I used powdered sweetener and instead of flour my brownies contain almond flour.
This way, they're not only sugar-free, low carb and diabetic-friendly (they're 3.2g net carbs per portion), but also grain free and gluten-free.
Ingredients
You only need 6 ingredients for this recipe:
- Sugar free or dark chocolate
- Unsweetened cocoa powder
- Eggs
- Butter
- Sweetener
- Almond flour
Let's chat about the details!
Dark Or Sugar Free Chocolate
Use the best quality you can get hold of. There's a LOT of chocolate in this recipe - almost 2 chocolate bars - so you will be able to taste it. In the UK, Lindt is a popular quality brand and I went for their 90% dark chocolate. It contains only 7 grams of sugar per 100g, which is very low.
You could use unsweetened chocolate as well (in the UK there's a brand called Montezuma, in the US Baker's chocolate is a good option). In this case, you may want to increase the amount of sweetener.
If you decide to use sugar-free chocolate such as Lily's (available in the US via Amazon or in the UK via iherb), simply reduce the amount of sweetener you use.
Low Carb Sweetener
When I make this easy sugar free brownie recipe now I choose allulose because it yields the smoothest result and has no aftertaste.
If you decide to go for another sweetener, I recommend a monk fruit sweetener blend such as Lakanto.
Whichever sweetener you decide on - erythritol, xylitol, stevia, Swerve - be sure to use powdered sweetener. These brownies are very fudgy and their texture will be smoother this way.
With Swerve, be sure to use the cup measurements instead of grams. It's lighter than erythritol.
Grain Free Nut Flour
I've tried it - both fine almond flour and ground almonds work. I first used 100g / 1 cup and the second time reduced the amount to 80g / ¾ cup, which made the brownies even softer and more fudgy.
You could also use â…“ cup or 40 grams of coconut flour in place of the almond flour.
Fat
As you might have guessed even before checking the nutrition facts, Keto brownies are a high fat dessert. They are filling! That's why one batch makes 16 very satisfying portions.
I like butter in my brownies. But if you prefer, you can swap out the butter for coconut oil. If you do, make sure you use an extra virgin coconut oil - it's unrefined and you'll taste the difference.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
1.) Melt the chocolate: Break the chocolate into squares and place in a small bowl. Place this bowl inside a larger bowl which you have filled with boiling water. The water will heat the walls of the small bowl and melt the chocolate.
2.) Blend the VERY soft (or melted) butter, powdered sweetener, eggs and unsweetened cocoa powder with a blender or in a food processor.
3.) Add the melted chocolate and almond flour and mix until you have a thick, smooth brownie batter. I did this in a food processor, but it is possible to simply stir it together with a fork. Option to add a pinch of salt for extra flavor.
4.) Line a rectangular baking pan or small casserole dish with parchment paper. Cut the paper to size so that it covers the bottom and two sides of the dish. Grease the two remaining sides (or cover these with parchment, too).
5.) Fill the batter into the baking dish and smoothen the top. Bake 25 minutes or until the top is firm.
6.) Let the sugar free brownies cool completely before you remove them from the baking tin. They will be VERY soft when warm, but firm up as they cool down.
Expert Tips
UNDERBAKE. I'd say one of the most important tips for extra fudgy brownies is to slightly under-bake them. Yes, take them out before you think they're done! The corners should be cooked and the top just set, but you're looking for a jiggly middle.
If you leave them in the oven for too long, you'll end up with crumbly brownies. We don't want that! Trust me and remove them from the oven after 25 minutes max.
LET COOL FULLY. Then, simply be patient and let them cool COMPLETELY before cutting. If you place them in the fridge, they will firm up even more.
Variations
Add baking powder: I did not use baking powder in this recipe. But if you would like a little rise like you'd expect in a cake, add 1 teaspoon of baking powder.
Experiment with flavor: You could also play around with different flavours - orange zest would be lovely, or try ¼ teaspoon ground cardamom and 1 teaspoon cinnamon for a warm flavour. 1 teaspoon of vanilla extract would also work here.
Add nuts: Feel free to add in chopped nuts such as walnuts or pecans!
Sugar-free chocolate chips: Option to stir ½ cup of sugar-free chocolate chips into the batter at the end. Lily's is a popular brand in the US.
Dairy-free: Use coconut oil instead of the butter.
Recipe FAQs
It is possible to use regular plain flour or oat flour instead of almond flour. Technically, it will still be no sugar brownie recipe. However, be aware that these flours contain carbohydrates that our bodies convert into glucose. And glucose is a sugar.
The recipe will work with coconut sugar. You can also use a mixture of honey and applesauce, although you may have to add a little more almond flour to stick to the same wet/dry ratio. Using these sugar alternatives will increase the total sugar content of the recipe.
Storage
It's best to store Keto brownies at room temperature, that way they stay nice and fudgy. They stay fresh for 3-4 days. Store in an airtight container to prevent them from drying out.
You can also store them in the fridge for up to 1 week.
Can you freeze them?
Absolutely! I pre-cut the brownies and then wrap them in parchment paper before freezing in an airtight container. Freeze for up to 3 months.
More Sugar Free Brownie Recipes
When I first started Sugar Free Londoner, I created these sweet potato brownies and then these pumpkin brownies. Since then, I have posted lots of low carb and keto brownie recipes on my website. Here they are:
- Keto Peanut Butter Brownies35 Minutes
- Keto Avocado Brownies Recipe55 Minutes
- Keto Coconut Flour Brownies (Caramel Swirl)40 Minutes
- Fudgy Keto Cheesecake Brownies40 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Fabulously Fudgy Sugar Free Brownies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 1.5 stick butter unsalted, softened, 175g, 6.17 oz
- â…” cup powdered sweetener 100g
- 3 eggs
- â…“ cup cocoa powder unsweetened, 40g
- 6 oz dark chocolate at least 85% cocoa solids, melted, 175g
- ¾ cup almond flour 75g
Instructions
- Preheat your oven to 180 Celsius / 356 Fahrenheit
- Melt the chocolate: Break the chocolate into squares and place in a small bowl. Place this bowl inside a larger bowl which you have filled with boiling water. The water will heat the walls of the small bowl and melt the chocolate. (see notes)
- Blend the VERY soft (or melted) butter, powdered sweetener, eggs and cocoa with a blender or in a food processor.
- Add the melted chocolate and almond flour and mix until you have a thick, smooth batter.
- Line a rectangular baking tin or small casserole dish with baking / parchment paper. Cut the paper to size so that it covers the bottom and two sides of the dish. Grease the two remaining sides.
- Fill the batter into the dish and smoothen the top. Bake 25 minutes or until the top is firm.
- Let the brownies cool before you remove them from the baking tin. They will be VERY soft when warm, but firm up as they cool down.
Jean Rogers
Great brownies for such a minuscule sugar count. Rich, fudgy and tasty. They are also a little dry or crumbly but I don't mind this. Just wondered if I added an extra egg yolk (without the white) would it make them a little fudgier?
Katrin Nürnberger
You can definitely try this.
Nat
Absolutely the best brownie I have made and tasted that are "healthy". Loved the full chocolate flavour! I have mine with a dollop of Greek yogurt.
Barbara
These were delicious! So moist. I’ve made brownies with avocados before, but these were the best. My frosting was a little too sweet as I didn’t have brown monk fruit so substituted another brown sweetener. I’m going to try and get some monk fruit for next time as I’ll be making these again. Even my picky husband liked them. Served them to company last night and no one knew there was avocado in them and said they were delicious.
Sherry
Which recipe are you using? The one above your comment didn't use avocado or have frosting. Your's definitely sounds better.
Katrin Nürnberger
Hi Sherry, reading Barbara's comment makes me realise she must have left her comment on the wrong page and that she is probably referring to these chocolate avocado brownies. They have a frosting and they do not taste of avocado!
Katrin Nürnberger
Hi Tracey, I am assuming that you measured all ingredients correctly as you mention that the mixture looked good before baking (always check the images and the video to compare texture). Therefore, my guess is that something went wrong during baking. This could be the oven temperature (too high), baking on the top shelf (it's hotter at the top, I always bake in the middle of the oven) or baking for too long. Is it possible that you have a fan assisted oven and baked using the electric oven temperature? Fan ovens are 20Celsius hot than electric ovens? It's also possible that you used a larger baking pan than I did and the mixture was flatter. This means the brownies bake quicker. That could be another reason why yours were dry - they simply over-baked. Hope this helps!
Diane
I just love this recipe! It comes out perfect every time!!
Katrin Nürnberger
I have never tried it. but I think that it could work.
J. Neal
I'm sure this rich recipe will appeal to many, many, many fudgy brownie lovers and chocoholics who are trying to steer their indulgences away from sugar.
I was wondering, since I'm fondest of a different kind of brownie texture, have you adapted a recipe for a still dense, but cakey, chewy, flakey-topped, and crusty-edged batch of brownies? Would LOVE to try it.
Somehow, I've never been a fan of a heavy fudge-like texture in a brownie. To me it seemed to resemble a nearly raw mouth-feel. Somewhat like raw cookie dough (shudder). But, to each her own. After all, indulging in a treat should bring us our own special joy.
It's a blessing for discriminating people of varied palates to have more and more great, low-carb, sugar-free treats in a range of recipes so we can find things that appeal to our own tastes, and meet special dietary needs!
Thank you for your devotion to designing healthy, delicious, and satisfying alternatives to the sugar- and carb-excessive norm. Love ya, girl!
Rehoboth
Excellent recipe. Thanks.