Sugar Free Brownies

These sugar free brownies are rich, fudgy, and deeply chocolatey without any refined sugar. Made with almond flour and a blend of erythritol and stevia, they deliver classic brownie texture with a healthier twist.

Print Pin

Course: Baking, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: brownies

Calories: 140kcal

Author: Chloe White

Cost: $5

Equipment

8x8 inch baking pan
Parchment paper
saucepan
Mixing bowls
whisk
rubber spatula

Ingredients

1/2 cup unsalted butter
3/4 cup granulated erythritol
1/4 tsp pure stevia extract
1 tbsp allulose (optional)
2/3 cup unsweetened cocoa powder
1/2 tsp instant espresso powder (optional)
1/4 tsp salt
1/2 tsp baking powder
1 tsp vanilla extract
3 large eggs
3/4 cup almond flour
2 tbsp coconut flour
1/3 cup sugar-free chocolate chips

Instructions

Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
Melt butter in a saucepan over low heat. Stir in erythritol, stevia, and allulose until mostly dissolved, then remove from heat.
Whisk in cocoa powder, espresso powder, and salt until smooth.
Let mixture cool for 5 minutes, then whisk in vanilla extract.
Add eggs one at a time, whisking well after each addition.
Fold in almond flour, coconut flour, and baking powder until just combined.
Fold in most of the chocolate chips, reserving some for topping.
Pour batter into prepared pan, spread evenly, and top with remaining chocolate chips.
Bake for 20–25 minutes until edges are set and center is slightly soft.
Cool completely, then refrigerate for 1 hour before cutting for best texture.

Notes

For best texture, allow brownies to cool completely and refrigerate for at least 1 hour before cutting. Powder erythritol before use to avoid grittiness. Do not overbake to maintain a fudgy center.

Nutrition