Flourless Sugar-Free Brownies

Indulge in these rich, fudgy flourless sugar-free brownies, perfect for guilt-free indulgence. Made with wholesome ingredients like almond butter and cocoa, they’re naturally gluten-free and diabetic-friendly. Enjoy a decadent treat that satisfies your sweet tooth without compromising your health, ideal for any occasion.

Why You’ll Love This Recipe

These flourless sugar-free brownies are a game-changer for dessert lovers seeking healthier options. Their deep chocolate flavor and fudgy texture rival traditional brownies, yet they’re free from refined sugar and flour. Perfect for gluten-free or low-carb diets, they’re easy to make and customizable, ensuring everyone can enjoy a delicious, guilt-free treat. Whether you’re hosting a party or craving a cozy night in, these brownies deliver satisfaction without the sugar crash.

Recipe Tips and Tricks

• Room Temperature Ingredients: Ensure almond butter and eggs are at room temperature for a smoother batter and better texture.
• Mixing: Stir gently to avoid overmixing, which can make brownies dense.
• Pan Prep: Line your baking pan with parchment paper for easy removal and cleanup.
• Cocoa Quality: Use high-quality unsweetened cocoa powder for a richer flavor.
• Cooling: Let brownies cool completely before cutting to achieve clean slices.

Yield: 16 brownies

Flourless Sugar-Free Brownies

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Fudgy, flourless sugar-free brownies with rich chocolate flavor, perfect for gluten-free and low-carb diets, ready in under an hour.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 15 minutes

Total Time 50 minutes

Ingredients

• 1 cup unsweetened almond butter
• 3/4 cup erythritol (granulated)
• 1/2 cup unsweetened cocoa powder
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup sugar-free chocolate chips (optional)

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and let it warm up while you prepare the batter, ensuring even baking.
2. Prepare the Pan: Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy brownie removal later.
3. Mix Wet Ingredients: In a large bowl, whisk together almond butter, eggs, and vanilla extract until smooth and creamy.
4. Combine Dry Ingredients: In a separate bowl, mix erythritol, cocoa powder, baking powder, and salt until well blended.
5. Blend Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
6. Add Optional Mix-Ins: Fold in sugar-free chocolate chips if desired, for extra bursts of chocolatey goodness.
7. Spread the Batter: Pour the batter into the prepared pan, spreading it evenly with a spatula for uniform baking.
8. Bake: Place the pan in the oven and bake for 22-25 minutes, until the edges are set but the center remains slightly soft.
9. Cool: Allow brownies to cool in the pan for 15 minutes, then lift out using parchment and cool completely on a rack.
10. Cut and Serve: Slice into 16 squares with a sharp knife, serve, and enjoy your guilt-free treat!

Notes

• Check brownies at 22 minutes; overbaking can dry them out.
• Adjust sweetener to taste, as erythritol’s sweetness varies by brand.
• For a shinier top, sprinkle a few extra chocolate chips before baking.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 137Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 23mgSodium 68mgCarbohydrates 6gFiber 2gSugar 1gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Almond Butter: Provides a creamy base and healthy fats; choose unsweetened, natural varieties for best results.
• Erythritol: A zero-calorie sweetener that mimics sugar’s sweetness without spiking blood sugar; adjust to taste.
• Cocoa Powder: Unsweetened cocoa delivers intense chocolate flavor; opt for Dutch-processed for a smoother taste.
• Eggs: Bind the ingredients and add structure; use large eggs for consistency.
• Vanilla Extract: Enhances flavor; pure extract is preferred over imitation.
• Baking Powder: Ensures a slight rise for the perfect fudgy texture.
• Salt: Balances sweetness and enhances chocolate notes; a pinch is enough.

Variations and Substitutions

For a nut-free version, swap almond butter with sunflower seed butter, maintaining the creamy texture. If erythritol isn’t your preference, try monk fruit sweetener for a similar sugar-free effect. Add sugar-free chocolate chips or chopped nuts like walnuts for extra crunch. For a mocha twist, incorporate a teaspoon of instant coffee. If eggs are an issue, use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for a vegan-friendly option, though texture may vary slightly.

Storage Options

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for a week. For longer storage, freeze individually wrapped brownies for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked taste.

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Until you can read, Sugar-Free Creamy Coconut Panna Cotta