Sugar Free Low-Carb Brownies are made with almond flour, sugar free chocolate and sweetener perfect for your low carb no sugar diets.
Can you believe these brownies are sugar free and very low in carbs? And they are pretty easy to make too. Just one bowl and thirty minutes later, you get some amazing tasting brownies.
Sugar Free Low-Carb Brownies – Ingredients and Their Source
I am yet to try an eggless version of these brownies. It is really tough to find a good egg substitute in low carb recipes. It is definitely a challenge. I will keep trying recipes until I find the best substitute.
For this recipe I used Zevic sugar free 70% dark chocolate and it turned out with amazing flavour. If you haven’t yet tried Zevic, it is time to try. They are easily available in Amazon. Let me add the links here.
I adapted this recipe from my brownie recipe I have posted earlier. I swapped sugar with sweetener in the ratio of 5:1. Instead of 100 gm sugar, I used only 20 gm sweetener. The brownies are not too sweet. Only mildly sweet. So if you want sweeter version, You can go for 30 gm of sweetener. I am not a real great fan of adding too much sweetener in recipes. So add it according to your taste.
As for almond flour, I just used same quantity as maida in the recipe. As the recipe has eggs in it, I was not worried about the binding. The brownie didn’t crumble. Was perfectly soft and fudgy.
This also doesn’t have any leavening except for the eggs. It is better to bake brownies without baking powder or baking soda as we are not looking for a fluffy texture/
I also made a short video for you. If you like to learn visually, then this will help you. Please follow me on Instagram for more interesting bakes and tips and tricks.
Storing Sugar Free Brownies
When it comes to storing bakes, I always keep them in fridge. Even though the brownies have eggs in them, I am generally afraid of Madurai weather. As it is too hot, everything spoils quickly. So I just pack them in an airtight box and refrigerate. When I need to serve, I just take them out of fridge, let them come back to room temperature before serving.
I have a huge collection of sugar free sweets and cakes in my low carb page. Don’t forget to take a look at them. Click on the image below to visit the page.
Sugar Free Low-Carb Brownies
- 50 g Butter
- 96 g Zevic 70% Dark Chocolate Sugar Free
- ¼ tsp Vanilla Powder
- 20 g Keto Sugar Substitute
- 2 Eggs
- 70 g Almond Flour
- Almond Flakes for Garnish
- Preheat oven to 180C.
- In a bowl, combine butter and chocolate and melt them together.
- Add vanilla powder, sugar substitute and eggs and mix well.
- Add the almond flour and fold in to form thick batter.
- Line 5” square cake tin with parchment paper.
- Transfer the batter to the tin and bake for 20 minutes.
- Remove from oven and allow it to cool completely.
- Remove the brownie from the tin using the parchment paper.
- Slice it into 9 squares.
- Store the slices in airtight box at room temperature for two days and in fridge for one week.