5g Net Carb Erythritol Chocolate Brownies Sugar Free You’ll Crave

You know that moment when chocolate cravings hit, but you’re trying to cut back on sugar? That’s exactly why I created these erythritol chocolate brownies sugar free – so you can indulge without guilt. Trust me, these aren’t those sad, dry “diet” desserts. They’re rich, fudgy, and so satisfying you won’t believe they’re sugar-free.

After years of experimenting with sugar alternatives for my diabetic husband, I’ve perfected this recipe. The secret? A perfect blend of almond flour and cocoa powder creates that classic brownie texture, while erythritol gives just the right sweetness without any weird aftertaste. One bite of these, and you’ll swear they’re the real deal.

What I love most is how simple they are to make – just one bowl and about 35 minutes from start to finish. The hardest part is waiting for them to cool before digging in! Whether you’re keto, diabetic, or just watching your sugar intake, these brownies are about to become your new favorite treat.

Why You Will Love These Erythritol Chocolate Brownies Sugar Free

Let me tell you why these brownies are about to become your new baking obsession:

• Guilt-free indulgence: With zero sugar and just 5g net carbs per serving, you can enjoy that rich chocolate flavor without derailing your diet
• Craving crusher: That fudgy texture and deep cocoa flavor satisfy even the most intense chocolate urges – no willpower required
• One-bowl wonder: From pantry to oven in about 10 minutes flat (seriously, I’ve timed it!) with minimal cleanup
• No weird aftertaste: Unlike some sugar-free treats, erythritol gives just the right sweetness without that artificial flavor hangover

These brownies prove you don’t have to choose between delicious and healthy – you can have both!

Ingredients For Your Erythritol Chocolate Brownies Sugar Free

Here’s everything you’ll need to make these magical brownies happen:

• 1 cup almond flour – the base of our fudgy texture
• 1/2 cup unsweetened cocoa powder – go for the good stuff!
• 1/2 cup granulated erythritol – my favorite sugar-free sweetener
• 1/4 cup melted coconut oil – cooled slightly
• 2 large eggs – at room temperature (this matters!)
• 1 teaspoon vanilla extract – the real deal, not imitation
• 1/2 teaspoon baking powder – just enough lift
• 1/4 teaspoon salt – to balance all that chocolatey goodness

Ingredient Notes & Substitutions

Now let’s talk about why these ingredients work and what you can swap if needed:

Almond flour gives that perfect dense-but-not-heavy texture. If you’re allergic, hazelnut or sunflower seed flour works too – just know the flavor will change slightly.

Coconut oil keeps these dairy-free, but butter makes an amazing substitute if that’s not a concern. I’ve used both – butter gives a slightly richer flavor while coconut oil keeps them extra fudgy.

Erythritol is my go-to because it measures like sugar and doesn’t spike blood sugar. Monk fruit blend or allulose work too, but you might need to adjust amounts since they’re sweeter.

And please – room temp eggs aren’t just me being fussy! They blend way better with the coconut oil. Just set them out 30 minutes before baking or soak in warm water for 5 minutes if you forgot (I’ve been there!).

Equipment You Will Need

Here’s what you’ll need to whip up these brownies – nothing fancy, I promise!

• 8×8-inch baking pan – the perfect size for thick, fudgy brownies
• Mixing bowls – one large, one medium (or just wipe out the first one if you’re feeling lazy like me sometimes)
• Whisk or spatula – I prefer a spatula for scraping every last bit of that delicious batter
• Measuring cups and spoons – eyeballing might work for some recipes, but not this one!

Pro tip: Line that pan with parchment paper – it makes cleanup a breeze and lets you lift the whole brownie slab out for perfect cutting. No more fighting with stuck-on edges!

How To Make Erythritol Chocolate Brownies Sugar Free

Alright, let’s get baking! I promise this is easier than you think – just follow these simple steps for perfect sugar-free brownies every time. The key is taking it step by step and not overmixing the batter. Ready? Let’s go!

Step 1: Prepare Your Dry Ingredients

First things first – grab that medium mixing bowl and let’s get our dry team ready. Whisk together:

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 cup erythritol
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Keep whisking until you don’t see any lumps – this ensures every bite will be smooth and delicious. Pro tip: If your cocoa powder is clumpy, sift it first. Trust me, it makes a difference!

Step 2: Combine The Wet Ingredients

Now for the magic! In your large bowl, whisk together:

• 2 room temperature eggs
• 1 teaspoon vanilla extract
• 1/4 cup melted (but cooled!) coconut oil

Important note about that coconut oil – if it’s too hot when you add the eggs, you might end up with scrambled eggs in your brownies (not what we’re going for!). Let it cool until it’s just warm to the touch before mixing. Whisk until everything is beautifully smooth and combined.

Step 3: Form The Batter And Bake

Here’s where it all comes together! Gradually add your dry ingredients to the wet mixture, folding gently with a spatula until just combined. The batter will be thick and fudgy – that’s exactly what we want!

Pour this chocolatey goodness into your prepared 8×8-inch pan (remember that parchment paper trick?) and smooth the top. Pop it in your preheated 350°F (175°C) oven for 20-25 minutes. You’ll know they’re done when the edges look set but the center still looks slightly moist – a toothpick should come out with a few fudgy crumbs, not clean.

Now the hardest part – letting them cool completely before cutting! I know it’s tempting, but trust me, waiting means perfect squares instead of crumbly mess. Your patience will be rewarded with the most amazing sugar-free brownies you’ve ever tasted.

Expert Tips For Perfect Erythritol Chocolate Brownies Sugar Free

After making these brownies more times than I can count, I’ve learned a few tricks that make all the difference:

Don’t overmix the batter! Once you add the dry ingredients, fold gently just until combined. Overmixing makes tough brownies instead of that dreamy fudge texture we love.

Check early for doneness. Start testing at 20 minutes – better to underbake slightly than overbake. Remember, they’ll keep cooking as they cool in the pan.

Patience is key. I know it’s hard, but let them cool completely before cutting. Warm brownies crumble, but cooled ones cut into perfect squares.

Bonus upgrade: Fold in 1/4 cup sugar-free chocolate chips before baking for extra melty chocolate pockets. My husband swears this makes them even better!

Serving and Storing Your Erythritol Chocolate Brownies Sugar Free

Once you’ve resisted eating the whole pan (no judgment if you sneak an extra bite!), here’s how to keep these brownies fresh. Let them cool completely, then store in an airtight container at room temperature. They’ll stay delicious for up to 5 days – though in my house, they never last that long!

For serving, I love pairing a square with a cold glass of almond milk – it’s my afternoon pick-me-up ritual. Or, if you’re feeling fancy, warm one slightly and top with a dollop of sugar-free whipped cream. Pure bliss!

Erythritol Chocolate Brownies Sugar Free Nutritional Information

Just a quick note about the nutrition info – these numbers are estimates based on standard ingredients. Your exact counts might vary slightly depending on the brands you use and how you slice those brownies (no shame if your “squares” turn out a little generous!). Always check your specific ingredients for the most accurate info.

Frequently Asked Questions

Can I use a different sugar-free sweetener?
Absolutely! While erythritol is my favorite, monk fruit blend or allulose work great too. Just know they’re sweeter than erythritol, so you might want to reduce the amount slightly. Avoid liquid sweeteners though – they’ll throw off the texture.

Why are my brownies cakey instead of fudgy?
Two likely culprits: overmixing the batter or baking too long. Remember, we want just until combined when mixing, and pull them out when the center still looks slightly moist. They’ll set as they cool!

Are these brownies keto-friendly?
Yes! With just 5g net carbs per serving, they fit perfectly into a keto diet. My husband (who’s keto) says they’re his favorite “cheat” that’s not actually cheating.

How many net carbs are in one brownie?
Each brownie has about 5g net carbs (total carbs minus fiber). Exact counts vary slightly based on your specific ingredients, but they’re definitely low-carb friendly!

Can I freeze these brownies?
You bet! They freeze beautifully for up to 3 months. Just wrap individual squares tightly – perfect for when that chocolate craving hits unexpectedly!

Share Your Brownie Creation

Did you make these sugar-free brownies? I’d love to hear how they turned out for you! Leave a rating below and snap a photo of your chocolatey masterpiece – tag me so I can see your handiwork. Nothing makes me happier than seeing others enjoy this guilt-free treat as much as I do!

Print