These super-rich and Sugar-Free Brownies Recipe are the most delicious brownies you’ll ever taste! They’re very moist, ridiculously decadent, super chocolatey, and chewy. Oh, I can’t forget to mention that it’s lighter than the regular recipes. This is the best part; I mean, You can enjoy this delicious brownie without feeling guilty about it.
I can say for sure that these fudgy brownies are the most indulgent sugar-free chocolate treat you’ll ever make. My 3-year-old boy loved them so much that he’ll gladly eat a plate of Roasted Parmesan Green Beans for a piece of this brownie!
Key Ingredients You’ll Need:
Almond Flour: There are a lot of different brands, and which one can create different results. I like to use Bob’s Red Mill flour because it’s a very finely ground blanched almond flour.
Grass-fed butter, Avocado oil, Coconut oil: Here, you’ll use a very good quality oil, and it doesn’t taste so strong.
Sugar-free Chocolate Chips: In my opinion, the best sugar-free chocolate chips on the market right now are Lily’s Chocolate Chips. I love this one because it’s a premium dark chocolate, dairy-free, and stevia-sweetened. I highly recommend it, and the taste is amazing.
Sweetener: There are lots of sweeteners out there, but for me the best natural one is – Xylitol (my favourite choice because there isn’t aftertaste). For this recipe, you can also use regular sugar if you prefer.
Flavor & Variation Ideas
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Swap in pecans instead of walnuts for a slightly different nutty flavor.
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Use a mix of dark sugar-free chocolate chips and a few regular dark chips if you’re not strictly sugar-free — gives a bit of luxury.
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Sprinkle a pinch of sea salt flakes on top after baking for a sweet-salt finish.
Recipe Tips
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Don’t over-bake: Pull them out when the edges are set and the center is just slightly under-done. They’ll finish setting as they cool.
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Use high-quality almond flour: The fine crumb makes a difference in texture.
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Melt the chocolate gently: Stir the chips with butter over low heat until smooth, then let it cool slightly before mixing in. Helps avoid grainy texture.
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Fold walnuts and chips in last: This keeps the mix light and ensures even distribution of nuts and chocolate chunks.
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Cool before cutting: Let the pan sit for about 10 minutes after baking, then cut into squares. Use a knife warmed under hot water between each slice for clean edges.
Want some more brownie recipes? Try my Flourless Chocolate Chip Brownies, Gluten-free Halloween Brownies, and Gluten-free Peppermint Brownies! They’re one of my favorite brownie recipes and are perfect for bake sales and parties.
Sugar-free Brownies Recipes
Ingredients
- 2/3 + 1/3 cups sugar-free chocolate chips I love Lily's Chocolate Chips.
- 5 tablespoon grass fed butter or coconut oil melted
- 1/2 cup natural sweetener
- 2 eggs
- 1 tsp vanilla extract
- 2/3 cup blanched almond flour
- 2 ½ tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 1/3 cup raw walnut chopped
Instructions
- Preheat oven to 350ºF. Line an 8×8 baking pan with parchment paper and set aside.
- In a small saucepan, add 2/3 cup of chocolate chips and melted butter. Bring the saucepan to a low-heat and stir gently the chocolate chips until it’s totally melted and smooth. Then, remove from heat, let it cool down and set aside.
- In a medium bowl, add sugar, eggs and vanilla and whisk together until smooth.
- In the same bowl, add all the dry ingredients (almond flour, cocoa, baking soda, and salt) and mix well to combine.
- Now, pour the melted chocolate into the same bowl and stir to combine.
- Fold in 1/3 cup chocolate chips and walnut.
- Pour batter into your prepared pan and smooth the surface.
- Bake for about 20-25 minutes, or until edges are set and the center is just a little underdone. When you remove from the oven, the remaining heat should set the center. Don’t over bake it because it may be dry and crumbly.
- Place the baking pan on a wire rack and let it cools down for 10 minutes. Then, cut into squares. Enjoy!
Notes
- To store: Store the brownies in an airtight container for up to a week.
- To reheat: You can eat the brownies cold or reheat them in the microwave.
- To freeze: You can freeze the brownies in a freezer-safe bag or container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Is that 1/2 teaspoon of monkfruit? Or 1/2 cup? Or? thanks!
It’s 1/2 cup. Thanks for pointing it out.
Hi Olivia!
I Love this recipe! I used coconut flour and 1/2 cup of date puree for the sweetener and it turned out great, but I also took it out of the oven a bit earlier so it wouldn’t be too dry.
I have a question, since I’m not a math genius, and have no idea how to even convert this. I doubled the recipe, and yet put it in a 9 x 13 glass dish, and cut each piece to yield 24 brownies. How do you convert the nutritional info, since it’s not exactly doubled in the yield (or, 32 pieces)???
Thanks!
Christy
I answered to your email 😉
Just an FYI, as an emergency vet….. xylitol is very toxic to animals, can drop blood glucose and/ or cause liver failure in dogs. Although chocolate itself is also toxic so people are unlikely to feed the brownies, we recommend not having it in a home with pets without taking real care the pet never gets into it.
Hi, thank you for the recipe. I just have One question about the oven, do you use a conventional fan-assisted Oven or convention NON- fan assisted Oven? Thank you again.
I use conventional fan-assisted Oven.
How many walnuts?
It’s 1/3 cup. Thanks for pointing it out!
Is this recipe keto ?
Yes it’s keto/low-carb if you use sweetener.
came out super duper dry but the flavour is fantastic! Anything to improve or did I make a mistake?
I cooked at 325 instead of 350 for 20 minutes, but it still crumbled horribly. The taste was great, but texture was a -.
Thank you for trying the recipe and for your feedback! Baking at a lower temperature might have affected the texture. Next time, try baking at 350°F for the recommended time to help the brownies set properly. You could also add a bit more binding agent, like an extra egg, to help with the structure. I’m glad you enjoyed the taste and hope these tips help with the texture!
Ulsome probably the most moist chewy brownies we’ve made!!
Indeed it is 😉
Could you substitute applesauce or mashed bananas for the sweetener? I’m trying to avoid artificial/ chemical filled sweeteners. I’m pre diabetic I certainly don’t want to add liver/kidney problems or cancer to the list! Lol. TIA
Sorry I’m not sure because I’ve never made this recipe in a different way!