Sugar-Free Fudge Brownie
Indulge in the rich, chocolatey decadence of these **Sugar-Free Fudge Brownies**, the perfect guilt-free dessert for those avoiding added sugars. Made with almond flour, unsweetened cocoa powder, and your favorite sugar substitute, these brownies boast a fudgy texture that rivals traditional recipes, without compromising on flavor. With just a handful of pantry staples and the option to include chopped nuts or sugar-free chocolate chips, this recipe is as versatile as it is delicious. Ready in under 35 minutes and baked to fudgy perfection, these brownies are ideal for low-carb, keto, and diabetic-friendly diets. Serve them warm with a dollop of whipped cream or enjoy as a midday treat—either way, they’re irresistibly satisfying!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 65 grams Unsweetened cocoa powder
- 100 grams Sugar substitute
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- 65 grams Almond flour
- 50 grams Chopped nuts or sugar-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, remove from heat and stir in the unsweetened cocoa powder until smooth.
Add the sugar substitute to the melted butter and cocoa mixture, stirring well to combine.
Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
Mix in the vanilla extract and salt.
Add the almond flour and baking powder, stirring until just combined. Be cautious not to overmix.
If using, fold in the chopped nuts or sugar-free chocolate chips until evenly distributed.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center is just firm to the touch. Be careful not to overbake to ensure a fudgy texture.
Remove from the oven and allow to cool in the pan on a wire rack before using the parchment overhang to lift the brownies out of the pan.
Slice into 9 equal squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 1564 mg | 68% | |
| Total Carbohydrate | 158.6 g | 58% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 87.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 346 mg | 27% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1386 mg | 29% | |
*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.
