Guilt-free Soft and fudgy low-carb brownies are gluten-free and keto-friendly at only 3g net carbs per serving!
These decadent, chewy, guilt-free brownies are calling your name. Every bite of these fudgy brownies will leave you wanting more, and you don’t have to worry because they are gluten-free and keto-friendly (3g net carbs)! They are so scrumptious and will please a crowd in minutes.
One thing that makes these healthy chocolate brownies stand out is that they are made with Wholesome Allulose sweetener! If you haven’t heard of allulose yet, this is a perfect time to tell you all about it. It’s a new zero-calorie sweetener that tastes terrific and bakes just like regular sugar.
TO MAKE HEALTHIER BROWNIES YOU WILL NEED
- Granulated Allulose: This sweetener is just what you need to make the best healthy brownies ever!
- Dark chocolate: Use your favorite 100% dark chocolate to make the brownies extra decadent and rich.
- Coconut oil: Coconut oil is a healthier alternative to butter and as a plus, it makes super flavorful and gooey brownies.
- Eggs: The eggs help bind the brownies together and give them the right fudgy texture.
- Almond flour: Almond flour is a great alternative to traditional all-purpose flour because it’s naturally gluten-free, low-carb and works great in brownies.
- Cocoa powder: If you have a craving for that deep dark chocolate flavor, you will love adding cocoa powder to the mix.
- Vanilla: Use good quality vanilla sugar-free vanilla extract to take these brownies to the next level.
- Salt: You don’t need much salt, just a pinch will do and give it just the right amount of flavor.
- Optional Add-in: Walnuts can add healthy fats, fiber and a delicious crunch to this recipe.
HOW TO MAKE THE BEST LOW-CARB BROWNIES
These brownies take just a couple of minutes of prep time and the rest is baking. So easy! Start by lining a baking dish and preheating the oven.
Mix together the coconut oil and chocolate and melt in the microwave. After it cools for a couple of minutes add in the eggs, sweetener, and vanilla.
Add in the almond flour, cocoa powder, and salt. Then toss in the dark chocolate chunks and your favorite add-ins and bake until the center is done.
HOW DO YOU STORE CHOCOLATE BROWNIES?
Store the low-carb chocolate brownies in the refrigerator for 5 days or at room temperature for 3 days. No matter where you keep them, make sure to keep them airtight and away from direct heat like the dishwasher, stove or sunlight.
CAN I FREEZE BROWNIES?
Yes, you can freeze this healthy brownie recipe. Let the brownies cool all the way after baking. Then place them in a freezer-safe container and they will last 2-3 months. To keep the brownies from sticking to each other, you can wrap each one in plastic wrap or aluminum foil. Then place them in a freezer bag or container and grab what you need. Thaw on the counter or in the fridge before eating.
CAN I MAKE THESE BROWNIES FOR A CROWD?
Yes, of course! Simply double the recipe or make multiple batches until you get as many as you need. People who eat gluten-free or low carb will be so thankful to have a delicious dessert option available for them.
Healthier Brownies (Gluten-Free, Low-carb, Keto-Friendly)
Ingredients
- 1 cup Wholesome allulose, (granulated)
- 4 ounces dark chocolate, (use sugar-free or 100% dark for keto)
- 1/2 cup coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/4 cup cocoa powder
- pinch salt
- 1/2 cup dark chocolate chips, (or chocolate chunks, or walnuts or other favorite add-ins)
Instructions
- Preheat the oven to 350F and line an 8×8 inch with foil or parchment paper; set aside.
- In a large glass bowl, microwave coconut oil, and chocolate until melted; cool for 1-2 minutes then whisk in sweetener, eggs, and vanilla until fully combined.
- Stir in the almond flour, cocoa powder and a pinch of salt until just combined. Stir in dark chocolate chips, walnuts or desired add-in (optional).
- Transfer batter into the prepared baking sheet and bake for 20-25 minutes or until a toothpick inserted into the center of the brownies comes out with moist crumbs.
- Cool for 10-15 minutes then slice into 16 squares, store in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post is sponsored by Wholesome sweeteners. The opinions and text are all my own.
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Can I use regular organic sugar instead of the sweetener and if so, how much would that be?
You should probably consult a regular website p. This recipe is for low carb recipes. You could probably use 3/4 cup regular sugar but it defeats the purpose of a low carb diet.
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This is really good but too chocolatey for me. I will try again using half the dark chocolate. Other than that, this does NOT taste like anything sugar free. Allulose is the best for certain recipes. The texture is spot on. I added some walnuts.
Wow!! Great keto recipe. I exchanged coconut oil for butter (1:1) as I did not have it. Worked out great. I did not even use special baking chocolate or cocoa powder.. still turned out moist and delicious. I did have to bake it about 10 minutes longer but that may be my oven. Wonderful, very chocolatey treats. I don’t feel like I am on a special diet!