Simple low-carb brownies

Written by

Carbophobic

in

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

Low-carb brownies – moist, rich and intensely chocolatey

Prep time:5 min | Total time:25 min
Yield: 10 brownies

Ingredients

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

Serving size: 1 brownie (1/10 of the mix using ingredients quantities above)
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 Margarita White (@Carbophobic), published on

Cookbooks for low-carb baking and desserts

Do you need more low-carb baking and dessert recipes?
Check out these great cookbooks:

Comments

22 responses to “Simple low-carb brownies”

  1. Vicky

    They are really wet, fudgy, and dense if you haven’t tasted them. The taste is quite rich because I use a lot of chocolate and cocoa powder in this recipe.

    Reply
  2. Adam

    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!

    Reply
  3. Anne

    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.

    Reply
    1. Carbophobic (SITE AUTHOR)

      Thank you for your feedback, Anne! I am so glad they turned out well 🙂 Good tip about cooling down!

      Reply
  4. jessie

    These are the best brownies! Rich, moist and delicious. The mixture doesn’t

    Reply
    1. Carbophobic (SITE AUTHOR)

      Thank you Jessie 🙂

      Reply
  5. Georgina

    How much xylitol (powder) would you reccomend?

    Reply
    1. Carbophobic (SITE AUTHOR)

      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!

      Reply
  6. Liz

    Tried these, but had to throw them out as they tasted horrible due to the stevia. Any alternatives for a sweetener?

    Reply
    1. Carbophobic

      Oh no! I am sorry to hear that. Which brand of Stevia did you use?

      Reply
  7. The Boldest Of Brownies! – Best Market

    […] even those with carb-sensitivities or low carb diets can enjoy a chocolatey treat now-and-again! This recipe makes 10 brownies at 4 g net carbs per […]

    Reply
  8. Y1teacher

    Mixture does not pour. Smells delicious. Used a lined small roasting tin so they are thicker.

    Reply
    1. Carbophobic

      Thanks for your feedback! Did they turn out ok?

      Reply
  9. Jon

    In the link for this page it says 2.5g of carbs per serving but this is 4g of carb per serving?

    Reply
    1. Carbophobic

      Sorry Jon – that must be a mistake. I can’t find the link you are referring to. Could you please send it to me?

      Reply
  10. june garcia

    I would love for you to give me the recipes!

    Reply
  11. Bekki Carmalt

    Hey, I would love to make these but cannot see how much almond flour I need to use? Can you help? They look delicious 🙂

    Reply
    1. Carbophobic

      Hi Bekki – you can use 90g (3oz) almond flour – this is about 1 cup. Best of luck!

      Reply
  12. Nicole

    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.

    Reply
    1. Carbophobic

      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 🙂

      Reply
  13. Louise Brettenny

    Hiya, am really interested in making these but obviously wont get through them all in one sitting! How long do they usually keep?

    Reply
    1. Carbophobic

      Hi Louise, they will keep for about 3 days in the fridge. You can also freeze them.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

More posts