Sugar-Free Low Carb Fudgey Brownies (Nut Free)
These Sugar-Free, Low Carb, Nut Free and Gluten Free Brownies are fudgey, gooey and rich in texture! These are everything you’ve always loved about traditional brownies, but made healthier and allergy friendly!
SUGAR FREE LOW CARB BROWNIES
Sinking your teeth into a fudgey, gooey, melty, chocolatey brownie can be one of the most sinful indulgences, but it doesn’t have to be when it’s a low carb dreamy recipe!
Living a sugar free life style for the last 15 years hasn’t always been a piece of cake, pun intended. I’ve had to re-create many traditional recipes through trial and error simply because there just wasn’t a whole lot of options out there. Sugar-Free baking was pretty much not existent, and finding a delicious brownie recipe was hard to come by.
I’ve got a few brownie recipes I’ve made over the years here on the blog. Some are before I went low carb which are simply sugar free, not containing white refined sugar. If you’re new to baking without sugar and you’re family is new to eating desserts without sugar, you might enjoy some of these brownie recipes:
- Flourless Dairy Free Sugar Free (Black Bean) Brownies
- Sugar-Free Chocolate Skillet Brownie
- Keto Sugar Free Cheesecake Brownies
- Easy Keto Brownie Jars
- Sugar Free Pecan Pie Brownies
BEST EASY KETO BROWNIES
I do have this fabulous Cheesecake Brownie which is low carb and sugar free, but it’s a bit more work than a typical brownie recipe.
I felt I just didn’t have a Go- To Brownie recipe that was low carb and sugar free and didn’t require too much effort. So I’ve been working diligently over many weeks and many trials and errors to perfect the BEST BROWNIE RECIPE you will have need or want!
KETO NUT FREE BROWNIES
When I did my research of what really make s a traditional brownie chewy, gooey, and fudgey the basic ingredients are adding an egg yolk, brown sugar, oil and under-baking, not baking the recipe to completeness, letting it come out of the oven when it’s really not quite done.
I knew I could make it happen for a low carb/sugar free girl like myself and I did!
Meet the fudgiest, low carb, sugar-free, gluten free and nut free gooey brownie you will ever have!
The extra sugar free chocolate chips are completely optional and do not make or break the fudgey texture of this brownie, but do add that extra something special that really can’t be beat.
I can’t imagine a life worth living if I couldn’t indulge in chocolate and have a delicious chocolate brownie every once in a while! These brownies make living a sugar-free and low carb lifestyle- manageable, doable, sustainable and rewarding in every sense of the word!
Brenda’s Notes:
- You can use any chocolate you prefer. Lily’s Sweets linked below is sweetened with stevia and that’s why I like them.
- If you don’t have chocolate liquid stevia, vanilla would also work here.
- Please weigh your measurements, it makes a huge difference in the outcome and texture.
- Instant coffee is added because it enhances the rich flavor of chocolate and does not add any coffee taste at all.
- I linked below to the protein powder I used below, you can use whichever you like but I do not recommend leaving it out. It provides what often gluten helps do in recipes, provide that chewy texture and makes the surface of the brownie look like traditional brownies.
- I can not recommend switching out the coconut flour for almond, they are not interchangeable and require different amounts of liquid. I have made this recipe over 4 times and did not try it with almond flour because my youngest would be eating it and he has a nut allergy.
- You can sub the oil with another oil or even replace with butter, but fair warning, I’ve made this without oil and all butter and it’s not as gooey and fudgey.
SUGAR FREE LOW CARB BROWNIES (NUT FREE)
Sugar-Free Low Carb (Nut Free) Brownies
Ingredients
- 8 ounces sugar free chocolate chips Lily's Sweets brand
- 1/2 cup butter
- 1/2 cup avocado oil
- 2 eggs
- 1 yolk
- 2 teaspoons vanilla extract
- 1 teaspoon chocolate liquid stevia
- 1/4 cup heavy cream
- 3/4 cup Better Than Sugar Confectioners sweetener or choice sweetener
- 1/4 cup coconut flour
- 1 scoop chocolate protein powder or ( 34g)
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons instant coffee
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- optional: 1 cup sugar free chocolate chips
Instructions
- Melt the chocolate chips and butter over low heat on the stove or microwave for 1-2 minutes and stir until completely smooth. Set aside.
- Preheat oven to 350 degrees F.
- Add the oil, eggs, yolk, vanilla extract, stevia and cream to a stand mixer and mix until combined.
- Slowly pour in the melted chocolate while the mixer is on low speed.
- Add the remaining ingredients and blend until combined.
- Stir in the optional chocolate chips if desired.
- Line an 8 by 8 pan with parchment paper or grease pan.
- Pour in batter and bake for 25 minutes. It might look underdone but it's best to take it out before it looks done to achieve that gooey texture.
- Allow to cool 15 minutes before slicing.
- Best if enjoyed the same day although storing in the fridge, covered, will keep it well for the next day.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Hi Brenda, is it possible to make these without the protein powder? Or is there an alternative?
Can you use Applesauce in place of the oil?
Hi Brenda! these look amazing! ~ I don’t see the tab to switch to weight measurements. Most of the items are in us customary (I’m mostly concerned about the weight of cocoa and coconut flour) thank you!
Hi Brenda
Hope you’re doing well I have another question please
I follow a Keto diet and I live in England- United Kingdom kindly recommend the sugar free peanut butter you use please and I hope it’s a brand available in the UK. I would love to make your peanut butter cups recipe but am stuck with what sugar free chocolate to use as Lilly’s brand is always out of stock on Amazon in England and don’t know which sugar free peanut butter Keto approved I can use. Much appreciated and God bless . Zara xx
Just look at the ingredients for peanut butter and make sure that it’s just peanuts and salt, like this one:https://amzn.to/3wIrIW6
Hi there i love this recipe and literally a big fan of yours I follow a Keto diet and I live in England- United Kingdom It’s so hard to get hold of the Lily’s Sweets brand it’s always out of stock on Amazon what alternative Keto chocolate chips do you kindly recommend kindly provide a brand available in the UK. Thanks so much. Zara xx
This brand is also sugar free and one I recommend.https://amzn.to/3zCDe7f
Thank you for a nut free recipe made with coconut flour instead. The only change I made was to remove the Stevia as I am one of the few that it leaves a terrible bitter taste in my mouth for at least 6 hours after eating anything with Stevia. I am okay with tasting bitter, but not for hours afterward.
Thank you I can’t wait to try. What can I partially substitute the fat with? Too much fat for me…
Thx
Has anyone made these without the instant coffee?
So glad that I found this recipe. My son has a but allergy so I’ve been searching for a good brownie recipe with coconut flour!
I made these last night, with a couple substitutions: used 4 oz of Lily’s chips (so I could mix the rest into the batter), 4 oz baking chocolate, no liquid chocolate stevia, instead used 3/4 tsp monk fruit powder. I also used coconut cream instead of dairy cream. I used plain rice protein powder and added 1 tsp of black cocoa. I used 1 tsp of espresso powder for the instant coffee.
I melted the coconut oil along with the butter and chocolate, then added the cocoa powder so it could soak up some oil.
I whisked the rest of the dry ingredients together, then added them to the pan with all the melted stuff, which I let cool quite a bit. (Still warm- not cool enough to seize up but not warm enough to cook eggs either)
In a measuring cup, I mixed the eggs and vanilla into the “cream.” Then I used a hand mixer to dissolve the SukrinGold into the liquid ingredients.
I quickly mixed up the dry floury ingredients sitting in the chocolate pan before pouring the “cream,” egg, and sweetener stuff in. The batter came together beautifully, and tasted very encouraging.
I baked for 30 minutes (5 extra) until the top was at least dry. They were too soft to hold their shape while warm (even waiting 15 minutes). I put them (and the baking pan) in an air tight container while still warm. This morning, the texture was firm, truly fudgy, and a real treat. I will definitely make these again.
These have NO cool sensation, even at room temperature. My picky mother even commented on how good these are (not weird like my usual low carb cakes).
They were truly good. I had alot of oil on top also. I did not weigh the ingredients but i pored the extra oil off and let them cool a lot longer and they came out fudgy. My son said they were good nut texture a little off from regular brownies, which was my fault for not weighing ingredients. It was sweet and chocolaty. Will make again doing it right.
maybe it was the egg… I was sort of confused about that… is it 2 whole eggs plus 1 yolk or 2 egg whites and 1 egg yolk? That’s what I used… might be my problem
It’s 2 eggs plus 1 yolk.
I made these last night… and mine are not anywhere close to a normal brownie texture… more like crumbly moist cake… I weighed the ingredients exactly as the recipe said. Any idea what I did wrong? they taste fine, just can’t cut or pick “them” up at all… 🙁
Mine came out the same way. I even left them in the oven an extra 5 minutes until the top at least looked dry. Fantastic flavor, but mushy rather than chewy-gooey.
I made these and they taste great! However the texture is really odd. Last night when warm they were too mushy to cut and pick up, and today they’re too crumbly to pick up! Is that normal or should they be a little more sturdy? I did weigh my ingredients. Only change I made was to use half erythritol and half Tagetesse for the sweetener. Do you think that was the problem? For now I’ll enjoy my brownies with a spoon lol.
I don’t have chocolate stevia nor chocolate protein powder, only the regular and vanilla. Could I just use those and add some more cocoa powder? And how much would you recommend?
plain stevia and protein powder will be fine, no I would not add more cocoa powder that might only dry out the brownies.
Do these have a cooling sensation from the eryritol? That’s the biggest turn off when using it for a lot of recipes that shouldn’t have that “cool” taste.
Not in these
If a baked good has that cool sensation, pop it in the microwave for 8-10 seconds, just enough to slightly warm it. The cool sensation disappears when the brownie/cake/cookie/pie etc. is warm again.
Do you suppose these would freeze well? I have to figure out a way not to eat the whole panful at once…
I think they would freeze fine then you could reheat 1 piece for maybe 20-30 seconds in microwave.
Lilys sweets and chocolates are a disaster for us! I hear so many people claim they’re sweetened with Stevia, but, thats not the truth! They’re not just sweetened with Stevia, actually, they have a tiny bit of Stevia in them, the majority of sweetness comes from sugar alcohol, Eryyhritol, AND the gas inducing, stomach achingly horrible Inulin fiber, which wreaks havoc on GI system and causes major digestive upset in a lot of people. Its so disappointing they mislead the public and make you think they’re just “stevia sweetened”, when the truth is they use more sugar alcohols and inulin than Stevia, as Stevia is listed after these ingredients, which mesns they use more of the others. I cant eat more than a few chips w/o experiencing digestive upset. The recipe would be perfect if one could find a truly Stevia only sweetened chip!
Sorry to hear that! I love the chocolate chips, but I did mention in the notes, those are optional. You can make this with 80% dark chocolate which is low in carbs.
Use Lindt 85% cocoa bars or Girardeli 86% .. both are delicious and have no sugar substitutes in them…
You can use unsweetened baking chocolate too, and use pure monk fruit powder to make up the sweetness. I don’t like stevia, so I omitted the liquid chocolate stevia. I also used half unsweetened chocolate. 1 1/2 tsp of monk fruit powder should be enough to replace the sweetener in the chocolate chips and the liquid stevia (but not enough to replace the granular sweetener).
I measured all the ingredients correctly. I only subed unsweetened bakers chocolate for the chocolate chips. My brownies came out with so much oil on top it was like boiling and frying it. It was a hard greasy brick.
My question is you have 1/2 c oil. Should it be 1/4 c oil instead?
I so surprised that happened. I did use 1/2 cup oil. But I’m wondering, you say measured, do you use a scale to weigh your dry ingredients or are you going by the cup measurements?
I measured the cup or 1/2 c just like the recipe called for.
I have a kitchen scale. Should I measure instead of going cup by cup?
I learned a trick about adding the cocoa powder to the melted butter to let it absorb. Also from working with coconut flour, I’ve learned to let the batter rest 10 minutes – either in the mixing bowl or the pan – before putting in the oven. Sometimes these GF ingredients need time to hydrate before performing well.
The taste, great, It was too loose and gooey to cut after it cooled. Used your exact measurements, no substitutes. Don’t know why yours looked so good.
Did you weigh the dry ingredients?
I use unflavored protein powder and don’t have any of the chocolate. Is there something more I should add to the protein powder so that my brownies will be just as chocolatey?
No I think it will be ok.
What can be substituted for the SF chocolate chips? I need to be sugar-free or as close to it as possible but I can not afford $7 a bag for SF Chocolate Chips.
You could use an 80% dark chocolate bar and break into pieces. Very low in sugar and carbs.
Hershey makes a sugar free chocolate chip that can be found at most grocery stores. They run about 3.00 a bag.
OMG! I love you….or chocolate or both LOL.
Oh, these look so good! But, I must be dairy free. Can I sub the butter for more oil? and can I sub the cream for something else, like coconut milk?
Thank you.
Yes I think you can sub the butter for oil and yes to the coconut cream.