Sugar-Free Brownies

x 1

These Sugar-Free Brownies are healthy diabetic brownies with the most amazing chewy, gooey chocolate texture and only 8 grams of net carbs per serving.

Store these diabetic brownies in the fridge for up to 5 days or in the pantry for up to 3 days. I recommend you place the brownie in a cake box to keep it from drying out.

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Servings

16

Dessert
Baking
Gluten-Free
Dairy-Free
Keto

Wet ingredients

Ingredients

  • 2 eggs large, at room temperature
  • 1/2 cup unsalted butter melted, lukewarm
  • 1 teaspoon vanilla extract

Dry ingredients

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 cup sugar-free crystal sweetener 1/2 cup white erythritol and 1/2 cup brown erythritol
  • 1/2 cup sugar-free chocolate chips or chopped pecans or a mix of both
  • 1/4 teaspoon salt

Instructions

Preparation

  1. Preheat the oven to 350°F (180°C). Cover a 8-inch brownie square pan with parchment paper. Set aside. In a mixing bowl, whisk together the eggs and vanilla essence. Set aside. In a mixing bowl, whisk melted, lukewarm butter and sugar-free Monk fruit erythritol blend. Whisk in eggs, and vanilla extract until incorporated. Fold in cocoa powder, flour, baking powder, and sugar-free chocolate chips. Use a silicone spatula to stir and incorporate gently until no more flour can be seen. Transfer the batter to the prepared brownie pan and spread the brownie batter evenly with the back of a spoon. Bake for 20-25 minutes at 350°F (180°C) until the top crackles, the center should not be wet, but a toothpick inserted should come out with just a few bits of crumb. Cool down in the pan for 10 minutes, then lift out the parchment paper to release the brownie from the pan and transfer onto a cooling rack.