Can you make chocolate brownies without sugar?

Absolutely! These sugar-free chocolate brownies are proof. With natural sweeteners like erythritol or monk fruit , you can skip traditional sugar and still enjoy deep chocolate flavor and that crave-worthy chew. The trick is choosing a sweetener that maintains moisture and balances bitterness.

What is a good substitute for sugar in brownies?

Erythritol and monk fruit blends are my go-to. They mimic the taste and volume of sugar without the glycemic spike. Other great options include allulose (for ultra-fudgy texture) or stevia blends (in smaller amounts to avoid bitterness). Our keto sugar-free guide breaks this down beautifully.

Can I make brownies with less sugar?

Yes! Even if you’re not going fully sugar-free, reducing sugar by half and using a mix of natural sweeteners can lower the impact while keeping taste and texture. You can even blend sugar-free chocolate chips with a bit of dark chocolate for balance, like we do in our chocolate chia pudding .

How to make sugar-free chocolate at home?

Start with unsweetened cocoa butter and powder , add a touch of powdered erythritol or monk fruit , and melt together with vanilla extract. Chill in molds, and boom—you’ve got homemade sugar-free chocolate! It’s a great DIY for topping brownies or snacking on the side.

Sugar-Free Chocolate Brownie (Gooey and Guilt-Free)

Name: Sugar-Free Chocolate Brownie
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16 squares
Cuisine: American
Ingredients: 2 large Eggs (room temp); ½ cup Unsalted Melted Butter (lukewarm); 1 tsp Vanilla Extract; ¾ cup All-Purpose Flour; ½ cup Unsweetened Cocoa Powder; 1 tsp Baking Powder; 1 cup Sugar-Free Crystal Sweetener (½ cup white erythritol, ½ cup brown erythritol); ½ cup Sugar-Free Chocolate Chips or pecans; ¼ tsp Salt

Description

These sugar-free chocolate brownies are chewy, gooey, and rich with just 8.1g net carbs per serving. A diabetic-friendly, keto-style treat the whole family will love.

Ingredients

Scale

2 large Eggs (room temp)

½ cup Unsalted Melted Butter (lukewarm)

1 tsp Vanilla Extract

¾ cup All-Purpose Flour

½ cup Unsweetened Cocoa Powder

1 tsp Baking Powder

1 cup Sugar-Free Crystal Sweetener (½ cup white erythritol, ½ cup brown erythritol)

½ cup Sugar-Free Chocolate Chips or pecans

¼ tsp Salt

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Instructions

1. Preheat oven to 350°F (180°C). Line 8-inch pan with parchment.

2. In a bowl, whisk eggs and vanilla. Set aside.

3. In another bowl, whisk melted butter with sweetener.

4. Add egg mixture into butter until smooth.

5. Sift dry ingredients together in a large bowl.

6. Fold in wet ingredients with spatula. Stir in chocolate chips.

7. Spread batter in pan. Bake for 20–25 minutes.

8. Cool 10 minutes in pan. Transfer to rack to cool completely.

Notes

For best texture, let rest overnight before serving.

You can swap pecans with walnuts or leave them out.

Store in fridge for 5 days or freeze for 3 months.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 114.4
Sugar: 0.1g
Sodium: 118mg
Fat: 8.5g
Saturated Fat: 5.2g
Unsaturated Fat: 2.2g
Trans Fat: 0.2g
Carbohydrates: 9.6g
Fiber: 1.5g
Protein: 2g
Cholesterol: 38.5mg