These low carb 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.
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Who doesn’t love rich and fudgy brownies? I just can’t resist them when they melt in your mouth.
I’ve always made my brownies from scratch. These low carb brownies are based on my favorite brownie recipe.
Adding polydextrose is the secret to a getting moist and fudgy brownies. If you are sensitive to it, you could try using a fiber sweetener like VitaFiber or Sukrin Fiber syrup.
The other thing to remember is that chocolate takes on an odd flavor when Splenda is used as the sweetener. So, you’ll want to use other sweeteners. I like to use a mix of erythritol and stevia. Swerve is also a good choice.
The original recipe for these low carb brownies uses Carbquik. It’s is an excellent low carb flour option. However, it’s made from wheat so it’s not a good choice for gluten-free. So, I’ve provided an alternative using almond and coconut flour.
If you’ll be replacing the Carbquick in these low carb brownies with almond and coconut flour, you’ll want to wait to eat them. I’ve found that letting the brownies sit in the refrigerator overnight makes them much better.
I also like to take the brownies out slightly undercooked. This makes them very moist and prevents dryness. They may look raw when taking them out, but let them cool completely and they will be fine.
If you want extra rich brownies, you may want to frost them with a chocolate icing. You could use the frosting recipe from my zucchini brownies. Just click here for chocolate frosting recipe.
These fudgy low carb brownies taste very close to the original high carb recipe that I used to make. But, It’s good to know that they aren’t going to add extra fat build-up on my waist!
Sometimes I enjoy nuts in my chocolate brownies. So, I added an optional amount of nuts that could be added for those who want them.
Ingredients can vary. You may need to adjust accordingly. However, I think you’ll agree that these treats are a great way to get a chocolate fix. I often eat the brownie mix before baking. It’s hard to resist chocolate in any form!
You can see the difference in texture that you get when using polydextrose. The original brownie photo in the recipe card used both polydextrose and Carbquik. All the other photos are what it looked like when I omitted the polyD and replaced the Carbquick with 6 tablespoons almond flour and 2 tablespoons coconut flour.
Taking gluten free low carb brownies out before they test done will help them be more fudgy. And, letting them sit overnight in the refrigerator improves texture too.
Fudgy Low Carb Brownies – Gluten Free Option
Low Carb Fudge Brownies
Ingredients
- 1/2 cup polydextrose optional – see note
- 1/2 cup powdered erythritol
- 1/4 teaspoon stevia concentrated powder
- 1/2 cup Carbquik see note
- 1/2 cup pecans chopped (optional)
- 1/2 cup sugar-free chocolate chips
- 1/2 cup cocoa
- 2 eggs
- 1/2 cup butter
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8×8 inch pan.
- 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.
- Mix dry ingredients. Add dry mix to egg mixture and beat until smooth.
- Spread into greased pan and bake 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
Notes
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Nutrition
Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
Pam says
Made these brownies for dessert tonight, and they were great! I followed the original recipe using Carbquick, and I used Sukrin instead of the polydextrose. I also added 1/2 tsp of vanilla to the batter, and I made the chocolate frosting recipe that you posted with the zucchini brownies recipe. My husband was absolutely thrilled with them. They are rich and have a nice dark chocolate flavor. Next time I make them, I will try using almond and coconut flours instead of the Carbquick to see if we like one version better than the other, but this first one is definitely a hit!
Karen says
I’m finding it hard to follow this brownie receipe with all the different options. Can I substitute the PolyD, eryth & stevia for just 1 ingredient? If so, how much of something else? Or 2 ingredients would be ok if I know how much. I’m new to the low carb cooking so all these sweeteners are confusing to me. I need it simple!
Lisa says
Yes. You’ll want about a cup of bulk sweetener like Swerve or Lakanto.
Lilith M Haas says
I made these using 2 oz. bakers chocolate instead of sugarfree chocolate chips with the Carbquick and polydextrose plus 1/2 cup of walnuts. I added 1 teaspoon of vanilla too. They were quite good, but didn’t stay together real well. Thinking of adding Xantham gum to help them be less crumbly. Thank You, when you make with the almond or coconut flour do you add baking powder as well?
Lisa says
I don’t add baking powder or soda, but it can be added if you want more rise.
Lilith M Haas says
I made
Ayalah Fisher says
I am a big fan of your blog . Follow you every time . The title of the recipe is wrong.
First of all , Carbquick is full gluten flour , so it is not Gluten free.
Second and most important , its ingredients are not low carb at all ( soy flour, enzyme enriched wheat, high protein patent wheat flour . This is a real joke . it is a scam . I am an ex diabetic, and used those Carbquick.
My sugar level spiked to the sky when used those products . I know that part of you making money is adverting those product , but not at the cost of people health .Same “joke ” was related to Ezekiel bread, which was recommended to the gluten free blood type (Sprouted grains) . Amazingly , no one bothered to look at the label to see that it was loaded with vital gluten . Greed is the key in America . Our job is to have the knowledge no to fall to those traps ,which make us sicker and make them richer . I wish someone will test in the laboratory all this product and publish the real nutrition fact , so people will wake up. .
Lisa says
The photos were made without Carbquik and used the gluten-free option in the notes. I suppose I could change the recipe to reflect that. I no longer use Carbquik or anything with gluten.
Ginger says
I think you should have read it before you were so quick to judge. She gave a gluten free alternative. You really owe her an apology.
Samantha Marandola says
I made these brownies with a cream cheese topping (block of cream cheese, 1 egg, 1/8 tsp sweet leaf vanilla stevia, 1/4 cup pyure) and used 1 tsp blackstrap molasses instead of polydextrose. They are incredible. It tastes like a real brownie! Thanks so much fo this recipe 😃
Lisa says
Good to know that blackstrap molasses is a good sub!
LISA K KETCHAM says
Pretty sure molasses is not keto friendly
Lisa says
Not by itself, but as an ingredient in a small amount when divided between all the servings, it isn’t much. However, strict keto would certainly omit it.
Samantha Marandola says
Lisa Ketcham- Not sure if you thoroughly read my comment but I added 1 teaspoon of molasses to the recipe. 1 tsp literally adds 3.7 carbs to the entire recipe, which is less than 0.25 added carbs per brownie. I eat around 20-30 carbs per day and a few of these brownies would fit into my macros no problem.
Julie says
I make my own sugar free carb free chocolate pieces, bars, etc by melting unsweetened bakers chocolate and adding erythritol (or other sweetener) and a little butter. You can add cream to make it more milk chocolate flavor, too. I add a bunch of cream to make frosting.
Lisa says
I’ve done that too. And, it’s much cheaper than buying sugar free chocolate.
Jessika says
Is the Stevia extract a must? I’m craving brownies and would really like to try these but I do not have any extract on hand :/
Lisa says
Not at all! Just use about 1/4 cup additional sweetener or to taste.
Joanne says
Hi, In the recipe ingredients it says 1/4 cup of butter, but in the instructions it says 1/2 cup. Which one is it? Thanks!
Lisa says
It should be 1/2 cup (a whole stick).
Lisa Dwyer says
These brownies look delicious. I am thinking of making them, but would like to know how many carbs/brownie. I am diabetic, so I need to keep track of my carbs. Thank you.
Lisa says
I got about 9g total and 2g net.
Connie says
Me and my family LOVEEEEE Carbquik we really don’t care if it’s good or bad for our bodies. Being overweight and diabetic is worse. So we welcome every opportunity to have lower sugar products. You only die once LOL
Lisa says
I loved Carbquik before going gluten free. That’s really my only issue with it.
Joseph says
Hpw many calories in the brownies?
Lisa says
It’s about 100 calories per brownie.
Kimberly says
Just curious — why do you no longer use the polydextrose? I happened to see the product on a product website (Honeyville) and I was researching it. Most of the info seems to be really old — can you give info regarding why you don’t use it anymore?
Thanks!
Lisa says
Even small amounts of polydextrose gives me gas and bloating. It’s just too painful for me to consume so I avoid it.
bsf says
I did not make these brownies, but after reading all the ingredients in the products you suggested, in good conscience, I can’t make them using your suggested products. These products, especially the Carbquik and polydextrose include synthetic ingredients which are horrible for your body.
Lisa says
I no longer recommend Carbquik or polyD. Carbquick can easily be replaced with a blend of almond and coconut flour in a 4:1 or 3:1 ratio. PolyD isn’t really needed and can be omitted. If PolyD is omitted, some may want to add a little more sweetener or a touch of blackstrap molasses.
Juanita says
Please, be a little more specific about the extra sweetener. Is it the stevia extract or the swerve. How much is a little? These are ingredients I’m not familiar with.
Lisa says
You could add any sweetener, but Swerve would be better as it has bulk. I would only add a little at a time to get the right sweetness.
Robin says
is there a substitute for the polydextrose
Lisa says
You can sub in a little extra sweetener. If you want a little chewiness, you may want to use a fiber syrup like Sukrin.
Dezra says
Is there another way to substitute the Carbquick?
Lisa says
I’d use about 6 tablespoons almond flour and 2 tablespoons coconut flour for 1/2 cup of Carbquik.
Lucy 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!
Lisa says
Thanks for the feedback! The molten dessert sounds great. I’ll have to try that.
Alison says
I know your post is old, but are you still making these brownies, and have you perfected them ingredients wise? Would really like to know your specific amounts and types of sweeteners, flours, and such. Did you use the poly d or Suriname?
There was much variation in options here. My husband loves brownies and I want to make them for his birthday in a few days.
Alison says
Sukrin
Lisa 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.
May Ling Wu says
Looks great but where do you get the ingrediants?