Brownies Gluten Free Low Glycemic
Indulge guilt-free with these rich and fudgy Gluten-Free Low-Glycemic Brownies, a perfect treat for anyone seeking a healthier dessert option without sacrificing flavor. Made with almond flour and coconut flour for a naturally gluten-free base, these brownies are sweetened with erythritol or monk fruit for a low-glycemic twist, making them ideal for those watching their sugar intake. The combination of unsweetened cocoa, dark chocolate chips, and a touch of vanilla ensures every bite is packed with decadent chocolate flavor. Optional chopped nuts add a satisfying crunch, while a splash of almond milk keeps the texture perfectly moist. Ready in just 40 minutes, these brownies are as easy to make as they are to enjoy—perfect for sharing or savoring solo. Whether you're gluten-intolerant, diabetic, or simply looking for a wholesome dessert, this recipe is sure to impress!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Cocoa powder (unsweetened)
- 0.25 cup Coconut flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Erythritol or monk fruit sweetener
- 0.5 cup Dark chocolate chips (sugar-free or low-glycemic)
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 2 tablespoons Unsweetened almond milk
- 0.25 cup Chopped nuts (e.g., walnuts or pecans, optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper.
In a medium bowl, mix the almond flour, cocoa powder, coconut flour, baking powder, and salt. Set it aside.
In a microwave-safe bowl or over a double boiler, melt the butter and dark chocolate chips together until smooth. Stir to combine and let it cool slightly.
In a large bowl, whisk the eggs, erythritol or monk fruit sweetener, and vanilla extract until the mixture is light and creamy.
Slowly add the melted chocolate and butter mixture to the egg mixture, whisking constantly until smooth.
Stir in the dry ingredients gradually, mixing just until combined. If the batter is too thick, stir in the almond milk one tablespoon at a time to reach a spreadable consistency.
Fold in chopped nuts if using.
Pour the batter into the prepared pan and use a spatula to spread it evenly.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan before slicing into 12 pieces.
Serve and enjoy your gluten-free, low-glycemic brownies!
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 1.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
