Brownies are not that hard to recreate without any flour or sugar. We just need to use almond flour and a sweetener.
There are many low-carb brownie recipes out there. Here’s my version.
My inspiration was Pret-A-Manger brownies. I used to love them back in the day before going low-carb.
If you never tried them, they are very dense, fudgy and moist. I use a lot of chocolate and cocoa powder in this recipe, so the taste is very rich.
Sugar-free cocoa powder – safe brands
I use Green & Black unsweetened cocoa powder in my recipes – I think it’s the best option if you are in the UK.
In the USA, good brands for high-quality unsweetened cocoa powder are Valrhona and Ghirardelli.
If you use a different brand, just make sure it doesn’t have any added sugar.
Choosing a sweetener
You need to use a granulated sweetener, like Truvia or Swerve. Both brands are a mix of erythritol and Stevia extract, which is ideal for low-carb baking.
Liquid sweetener drops would not work in this recipe.
Low-carb brownies
Prep time:5 min | Total time:25 min
Yield: 10 brownies
Ingredients
- 100g (3.5oz) unsweetened cocoa powder
- 90g (3oz) Truvia or another granulated sweetener
- 90g (3oz) ground almonds
- 1 tsp sugar-free vanilla extract
- 150g (5oz) unsalted butter, softened
- 3 eggs
- 1/2 tsp baking powder
Instructions
- Preheat the oven to 190C/375F/Gas Mark 5
- Mix cocoa powder with sweetener, almond flour and baking powder
- Lightly beat eggs and mix with softened butter and vanilla extract
- Combine wet and dry ingredients, and mix thoroughly
- Pour mixture into a greased baking tray or a cake tin
- Bake for 20-25 minutes. The top of the brownies should be firm but the inside should stay moist, so take care not to over-bake them.
Nutritional information
Per serving: 234 calories, 4g net carbs, 26g fat, 8g protein
For the total mixture, using amounts listed above:
2346 calories, 40g net carbs, 73g protein, 250g fat
Recipe by , published on
Cookbooks for low-carb baking and desserts
Do you need more low-carb baking and dessert recipes?
Check out these great cookbooks:
These are really good, I always add a little water to the mix as it’s always too dry, perhaps I need to use bigger eggs? I usually eat 25% of the mix before it gets to the oven, so tasty!
Made these and they were amazing! Moist and chocolatey. When they first came out of the oven they initially appeared quite oily, but I found letting them cool down for 15 minutes they turned out fine.
Thank you for your feedback, Anne! I am so glad they turned out well 🙂 Good tip about cooling down!
These are the best brownies! Rich, moist and delicious. The mixture doesn’t
Thank you Jessie 🙂
How much xylitol (powder) would you reccomend?
Hi Georgina, I actually don’t recommend using xylitol. I know it works well in baking but unfortunately, its potential digestible carbs are might higher than erythritol. Here’s a post about this issue: https://www.carbophobic.com/polyols/
If you would like to use xylitol anyway, I would double the amount. Truvia is much sweeter than sugar (I think about 2-3 times), whereas xylitol is about the same.
Hope this helps!
Tried these, but had to throw them out as they tasted horrible due to the stevia. Any alternatives for a sweetener?
Oh no! I am sorry to hear that. Which brand of Stevia did you use?
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Mixture does not pour. Smells delicious. Used a lined small roasting tin so they are thicker.
Thanks for your feedback! Did they turn out ok?
In the link for this page it says 2.5g of carbs per serving but this is 4g of carb per serving?
Sorry Jon – that must be a mistake. I can’t find the link you are referring to. Could you please send it to me?
I would love for you to give me the recipes!
Hey, I would love to make these but cannot see how much almond flour I need to use? Can you help? They look delicious 🙂
Hi Bekki – you can use 90g (3oz) almond flour – this is about 1 cup. Best of luck!
Is that picture the way the brownies are suppose to look? My batter came out very think unlike box mixes which are usually liquid and my brownies were very thin.
Hi Nicole, low-carb gluten-free baking is very different to standard mixes that come out of the box – different ingredients, different chemistry – so the batter’s texture is also different. In terms of thickness, that just depends on the size of your baking tray. If you want them to be thicker, use a smaller baking tray and add 5-10 minutes to baking time. I hope your brownies tasted good even though they were thin 🙂
Hiya, am really interested in making these but obviously wont get through them all in one sitting! How long do they usually keep?
Hi Louise, they will keep for about 3 days in the fridge. You can also freeze them.