Ingredients
These low carb brownies are a joy to bake and eat. I used xylitol (commonly made from birch or beech), sugar-free dark chocolate drops, and de-oiled almond flour — note that de-oiled almond flour is not the same as regular ground almonds. Compared to many low-carb recipes that felt disappointing in the past, this one is simple and reliably moist, fudgy and delicious.
These flourless, sugar-free brownies are a tasty alternative to other brownie variations like sweet potato brownies, cookie dough brownies, or classic homemade brownies. The recipe calls for xylitol, a sugar alcohol similar to erythritol or sorbitol. It isn’t sugar or alcohol but behaves like a sweetener. You can swap in erythritol if you prefer (be aware some erythritol blends can leave a cool aftertaste). Xylitol does contain calories but typically tastes more like sugar than some stevia products and has a smaller effect on insulin.
How to make the Low Carb Brownies
Preheat the oven to 360°F (180°C) and line a square baking pan (about 10×10 in / 25×25 cm) with parchment paper. In a mixing bowl, beat the eggs with the xylitol until pale and slightly frothy, then stir in the vanilla and a pinch of salt.
Gently melt the butter together with 70 g of the chocolate drops, either in short bursts in the microwave or over a water bath, until smooth. In a second bowl, combine the de-oiled almond flour with the baking powder, baking soda, guar gum and cocoa powder.
Fold the dry mixture into the egg mixture, alternating with the melted chocolate-butter mixture. The batter will be fairly thick, chewy and sticky — that’s normal. Transfer it to the prepared pan and press it down evenly with your hands or a bench scraper. Scatter the remaining chocolate drops over the top.
Bake for about 25 minutes. The center can still be slightly soft when you remove the brownies from the oven. Let them cool at room temperature and then refrigerate for approximately one hour to firm up before slicing. Chilling helps them set and achieve a denser, fudgier texture.
Top Tip
Important: xylitol and many sugar substitutes are extremely toxic to dogs and other pets. Do not share these brownies with your four-legged friends. For humans, they make an irresistible low-carb treat.
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Low Carb Brownies
Equipment
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1 square baking pan 10×10 in / 25×25 cm
Ingredients
- 4 eggs, medium
- 170 grams (¾ cup) xylitol
- ½ teaspoon vanilla pulp
- 1 pinch salt
- 100 grams (⅖ cup) butter
- 120 grams (¾ cup) chocolate drops, without sugar; 70 g for the dough, 50 g for sprinkling
- 180 grams (1 ⅔ cups) almond flour, de-oiled
- 1 teaspoon baking powder
- 1 pinch baking soda
- 1 teaspoon guar gum
- 50 grams (⅔ cups) baking cocoa
Instructions
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Preheat oven to 360°F (180°C). Line a 10×10 in (25×25 cm) square pan with parchment. Beat the eggs with xylitol for a few minutes, then add vanilla and salt.
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Melt the butter with 70 g of chocolate drops in short microwave bursts or over a water bath until smooth.
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Combine almond flour, baking powder, baking soda, guar gum and cocoa in another bowl. Fold the dry mix into the egg mixture, alternating with the melted chocolate-butter until combined. The batter will be thick and sticky.
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Press the batter into the prepared pan and smooth the top. Sprinkle remaining chocolate drops and bake for about 25 minutes; the center may still be slightly soft.
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Cool the brownies, then refrigerate for about an hour to firm up before cutting and serving.
Notes
Ingredient substitutions
If you need to swap ingredients, look for suitable replacements for sweeteners, flours and fats depending on dietary needs and flavor preferences.
Variations
There are plenty of other low-carb treats to try if you enjoy these brownies. Consider a low carb, sugar-free cheesecake, a quick low-carb apple cake, or a flourless banana bread for more grain-free, reduced-sugar options. Explore and choose a favorite to bake next.