Sugar Free Brownie Pudding Cake
Indulge guilt-free with this decadent Sugar Free Brownie Pudding Cake, a heavenly dessert that combines the rich, fudgy texture of brownies with a thick, velvety pudding layer—all without added sugar! Made with wholesome almond flour, unsweetened cocoa powder, and a granulated sugar substitute, this low-carb treat is perfect for those seeking a diabetic-friendly or keto dessert option. The magic happens as boiling water creates a luscious pudding layer beneath the brownie crust during baking. Ready in just 50 minutes, this easy-to-make dessert pairs beautifully with sugar-free whipped cream or low-sugar ice cream. Satisfy your chocolate cravings effortlessly while keeping it healthier!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar substitute (e.g., erythritol, monk fruit sweetener)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Butter, melted
- 1 cup Boiling water
- 2 tablespoons Additional unsweetened cocoa powder (for pudding layer)
- 0.25 cup Additional granulated sugar substitute (for pudding layer)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch (20x20 cm) baking dish.
In a large mixing bowl, whisk together the almond flour, cocoa powder, sugar substitute, baking powder, and salt.
In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and melted butter. Pour the wet ingredients into the dry ingredients and mix until well combined.
Spread the brownie batter evenly into the prepared baking dish.
In a small bowl, mix 2 tablespoons of cocoa powder and 1/4 cup sugar substitute. Sprinkle this mixture evenly over the brownie batter in the dish.
Carefully pour the boiling water over the top of the batter. Do not stir—this step creates the pudding layer as the cake bakes.
Place the baking dish in the preheated oven and bake for 35 minutes, or until the edges are set and the center is still soft and pudding-like.
Remove from the oven and let the cake cool for at least 10 minutes before serving.
Serve warm with a dollop of sugar-free whipped cream or a scoop of low-sugar vanilla ice cream, if desired.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 3.3 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 423 mg | 33% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2012 mg | 43% | |
*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.
