Even though I have been an on-again off-again low carb person for years, I feel like I have just discovered the wheel. Or, at least discovered something new and great to enjoy when I am a low carb follower.
My husband is a self-proclaimed chocoholic and grew up on box mix brownies. Over the years, I’ve tested out at least 20 of the best brownie recipes and am always trying to come up with a sugar-free version that taste just like a regular brownie.
What I love about this homemade brownie recipe is that they are super rich, fudgy with the perfect crispy edges that just melt in your mouth.
I made a batch to give away to our friends who were visiting and they always save half for a midnight snack or anytime they’re craving something sweet or chocolatey.
Absolutely! To freeze low carb brownies, you’re going to place the entire brownie pan (this works for cut and uncut slices) in the freezer for 15 minutes or until they’re firm. Next, you’re going to wrap the pieces in foil and store them in an airtight container or a large plastic freezer-bag in the freezer.
We use a combination of no sugar chocolate and cocoa powder to give these paleo brownies the ultimate chocolate flavor. Do not leave out the chopped chocolate as it also gives the brownies those gooey centers but it also
For this recipe, I used Lakanto Golden Monk Fruit Sweetener since it mimics the taste and texture of brown sugar. I have not tested this recipe with other sugar replacements, but you can try using SWERVE or erythritol if those are your preferred sweeteners.
1/2 cup chopped no sugar added or paleo dark chocolate , divided (we use Lily’s 70% dark chocolate)
1/4 cup unsalted creamy almond butter OR your favorite nut / seed butter
1/3 cup coconut oil
2 tablespoons unsalted grass-fed butter , OR ghee for strict paleo
2/3 cup golden monk fruit sweetener
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt , plus more for topping if desired
2 large eggs , room temperature & lightly beaten
1/2 tsp baking powder
1/4 cup sifted cacao powder OR unsweetened cocoa powder
1/2 cup sifted superfine blanched almond flour
Preheat oven to 350 F. Line an 8×8 square pan with parchment paper leaving a slight overhang (for easier removal). Set aside.
In a large heat-safe bowl, heat 1/3 cup of the chopped chocolate, almond butter, coconut oil and butter over a double-boiler on the stove (or in the microwave in 20-second increments), until chocolate is just melted and smooth (stir well in between – do not overheat).
Whisk in sweetener, vanilla and salt until smooth.
Add eggs, one by one and beat well after each addition until fluffy and well incorporated. Stir in baking powder, cocoa powder followed by the almond flour until just combined (do not overmix). The batter will be thick & slightly grainy.
Fold in reserved chopped chocolate or chocolate chips.
Spread batter into prepared pan and smooth with an offset spatula. Top with additional chopped chocolate or chips, if desired.
Bake in preheated oven for 16-19 minutes – underbake for fudgier brownies. (*Since every oven is different, bake slightly longer if the brownies seem too gooey but it’s better to underbake since you can always put the pan back in the oven.)
Allow to completely cool before slicing into even squares. Top with pinch of sea salt, if desired. (You can chill or freeze to speed up the process or eat them warm & gooey if you can’t wait