Low Carb Fudge Brownies

Who doesn’t love rich and fudgy brownies? I’ve always made my brownies from scratch. This is a modification of my favorite brownie recipe. The secret to a successful low carb brownie is the addition of polydextrose which makes it moist and fudgy. The other thing to remember is that chocolate takes on an odd flavor when Splenda is used as the sweetener. These low carb fudge brownies taste very close to the original high carb recipe. You can omit the nuts if you prefer.

Low Carb Fudge Brownie

Low Carb Fudge Brownie

Low Carb Fudge Brownies

Low Carb Fudge Brownies

These low carb fudge brownies are so rich and fudgy it's hard to distinguish them from the real thing. A welcoming treat for the chocolate lover's sweet tooth.



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8×8 inch pan.
  2. In the large bowl of an electric mixer, cream 1/2 cup butter or margarine, softened. Add 2 eggs, 1 at a time, beating well after each addition.
  3. Mix dry ingredients. Add dry mix to egg mixture and beat until smooth.
  4. Spread into greased pan and bake 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.


Makes 16 brownies

Carbs per brownie: 2 g


* * * * ½ 2 votes

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  1. says

    I tried these about 2 weeks ago for my husband (chocolate freak!). He LOVED them.

    We made them again this past weekend for my daughter’s birthday…we did a lil’ tweaking and used as a base for a “molten” type of brownie dessert: Fantastic!

    Thank you for sharing your wonderful recipes!

  2. says

    I buy the ingredients online at netrition.com but they may also be available at local Natural Food stores. Some of the ingredients can be bought at honeyvillegrain.com as well as amazon.com.

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