Sugar-Free Dark Chocolate Brownie
Indulge guilt-free with these decadent Sugar-Free Dark Chocolate Brownies, a rich and fudgy dessert that’s perfect for anyone watching their sugar intake or following a low-carb lifestyle. Made with unsweetened dark chocolate, almond flour, and a granulated sugar substitute like erythritol, these brownies deliver intense chocolate flavor without compromising on texture. The almond flour ensures a moist and tender crumb, while the cocoa powder and vanilla extract enhance the depth of flavor. With just 15 minutes of prep time and simple techniques like the double boiler method, this recipe is delightfully easy to whip up. Ideal for serving at parties or as a sweet treat that won't derail your diet, these brownies are dairy-rich, gluten-free, and irresistibly chocolatey.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 g Unsweetened dark chocolate
- 120 g Unsalted butter
- 120 g Erythritol or granulated sugar substitute
- 3 units Large eggs
- 1 tsp Vanilla extract
- 60 g Almond flour
- 30 g Cocoa powder
- 0.5 tsp Salt
- 0.5 tsp Baking powder
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a heatproof bowl, combine the unsweetened dark chocolate and unsalted butter. Heat the mixture over a pot of simmering water (double boiler method), stirring occasionally until melted and smooth. Remove from heat.
Stir the erythritol or preferred sugar substitute into the melted chocolate and butter mixture until well combined.
Allow the mixture to cool slightly, then add the eggs one at a time, whisking well after each addition to fully incorporate before adding the next egg.
Mix in the vanilla extract.
In another bowl, whisk together the almond flour, cocoa powder, salt, and baking powder.
Gently fold the dry ingredients into the wet ingredients using a rubber spatula, ensuring there are no streaks of flour or lumps.
Pour the brownie batter into the prepared pan, smoothing the top with the spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Remove the brownies from the oven and let them cool in the pan on a wire rack for at least 10 minutes. Use the parchment overhang to lift them out of the pan.
Cut the cooled brownies into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.3 g | 298% | |
| Saturated Fat | 117.3 g | 586% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 3.2 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 384 mg | 30% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1769 mg | 38% | |
*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.
