These Sugar-Free Brownies are a healthy diabetic brownie recipe with the most amazing chewy, gooey chocolate texture and only 8 grams of net carbs per serving.
My mum is a type 2 diabetic and she’s sometimes bored of keto brownies, or almond flour recipes. She’s after truly fudgy brownies, with real crackle on top, gooey you can’t get that without all-purpose flour
Obviously, all-purpose flour is higher in carbs than keto-friendly flour, but if used in small amounts in combination with sugar-free monk fruit sweetener, you can bake a diabetic brownie recipe with four times less carbs than regular brownies.
The full recipe is just below, but be sure to keep reading after that for all my ingredient selection tips, baking tricks, and much more!
Prevent your screen from going dark
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Preheat the oven to 350°F (180°C).
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Cover a 8-inch brownie square pan with parchment paper. Set aside.
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In a mixing bowl, whisk together the eggs and vanilla essence. Set aside.
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In a mixing bowl, whisk melted, lukewarm butter and sugar-free Monk fruit erythritol blend.
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Whisk in eggs, and vanilla extract until incorporated.
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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.
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Transfer the batter to the prepared brownie pan and spread the brownie batter evenly with the back of a spoon.
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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.
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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.
Storage 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.
Serving: 1 squareCalories: 114.4 kcal (6%)Carbohydrates: 9.6 g (3%)Fiber: 1.5 g (6%)Net Carbs: 8.1 gProtein: 2 g (4%)Fat: 8.5 g (13%)Saturated Fat: 5.2 g (33%)Polyunsaturated Fat: 0.4 gMonounsaturated Fat: 1.8 gTrans Fat: 0.2 gCholesterol: 38.5 mg (13%)Sodium: 118 mg (5%)Potassium: 57.9 mg (2%)Sugar: 0.1 gVitamin A: 211 IU (4%)Vitamin B12: 0.1 µg (2%)Vitamin D: 0.1 µg (1%)Calcium: 24.3 mg (2%)Iron: 1.1 mg (6%)Magnesium: 15.7 mg (4%)Zinc: 0.3 mg (2%)
What Are Sugar-Free Brownies?
Sugar-free brownies are the healthier version of classic brownies. While the traditional brownie recipes are made with refined sugar and sugar-loaded chocolate, this sugar-free brownie recipe is a low-carb alternative.
It’s a great sugar-free dessert made with ingredients void of any added sugar, and they are therefore very low in carbs. This said, I am an expert at healthy brownie recipes, and this recipe is too high in carbs for you I have so many options for you like my coconut flour brownies, Greek Yogurt brownies, or date brownies.
Why You Will Love These Diabetic Brownies
- Easy and healthy
- Fudgy brownies
- Nut-free no almond flour needed
- Only 8 grams of net carbs per slice
- Ready in 20 minutes
Ingredients For Sugar-Free Brownies For Diabetics
It’s a very easy recipe, the batter is ready in 10 minutes, and all you need to make these sugar-free brownies are a few simple ingredients.
- All-Purpose Flour – You will be surprised that you can actually bake fudgy diabetic brownie recipes using all-purpose flour. You don’t have to use almond flour or coconut flour. It’s all about balance and keeping the carbs low and I have shown my expertise in using flour and delivering diabetes-friendly pancakes with my sugar-free pancakes!
- Unsweetened Cocoa Powder – The key ingredient for gooey chocolate brownies is cocoa powder.
- Baking Powder for just a little rise.
- Sugar-Free Crystal Sweetener – I like to use a combination of white erythritol Mon fruit blend with some brown erythritol that crackles the top of the brownie. I used erythritol but allulose or tagatose would also work. Check out my review of keto-friendly sweeteners to learn how to pick the best.
- Sugar-Free Chocolate Chips – Feel free to use milk or dark chocolate chips, I do prefer dark chocolate to enhance the chocolate brownie flavor. If you don’t have sugar-free chocolate chips, you can make my chocolate chip recipe.
- Large Eggs – Bring the eggs to room temperature 30 minutes before. Eggs are naturally low in carbohydrates and the binder of these healthy brownies.
- Melted Unsalted Butter – Cooled for 5 minutes but still a bit lukewarm so it melts the sugar-free sweetener.
- Salt to enhance the chocolate flavor
- Vanilla Extract for flavor
How To Make Sugar-Free Brownies
- Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch brownie pan with parchment paper. Oil with cooking spray. Set aside.
- In a large bowl, whisk the melted lukewarm butter and sweetener.
- Whisk in eggs and vanilla extract until well incorporated.
- Fold in the unsweetened cocoa powder, flour, baking powder, and sugar-free chocolate chips. Stir to combine nicely, into a thick, smooth brownie batter.
- Transfer the batter to the prepared baking pan and bake them at 350°F (180°C) for 20 to 25 minutes or until the top is dry, crackles and a toothpick inserted in the center of the diabetic brownies comes out with a bit of crumbs. Let the brownies cool down in the pan for 10 minutes, then take them out and let them cool on a cooling rack before slicing.
Baker Tips
- Store in the fridge for extra fudgy texture – the texture will get extremely rich, and fudgy when cold. Place the brownies in an airtight container in the fridge to increase their fudgy chocolate texture.
- Avoid cold eggs – the contact of lukewarm butter and cold eggs will clump the butter.
- Use a combination of white and brown sugar-free crystal sweetener – brown erythritol contains more moisture, it makes the brownies crackle on top and even fudgier.
- Don’t be afraid of flour – regular flour is higher in carbs but it’s the key ingredient to deliver a real brownie texture. In this recipe, only a small amount is used which keeps each slice of brownies to 8 grams of net carbs and no sugar added!
Frequently Asked Questions
Yes, flax eggs or egg replacer might work to make a vegan sugar-free brownie recipe.
To make a low-sugar brownie recipe, you can replace the sugar with a crystal sweetener like erythritol, allulose, or tagatose.
Don’t use artificial sweeteners like sucralose, acesulphame K, or Aspartame. Sugar in brownies doesn’t only add sweetness but also texture and artificial sweeteners can’t bring that.
Yes, these sugar-free brownies are very low-GI desserts and are suitable for diabetics.
More Sugar-Free Brownies Recipes
If you’ve enjoyed this sugar-free treat, you’ll love my grain-free, gluten-free brownie recipes below!
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!