Tasty Zero Sugar Brownies with Greek Yogurt
Rich, fudgy, and chocolatey, these sugar free brownies get a protein boost and moist texture from Greek yogurt. They taste indulgent but without the sugar overload.
Ingredients
- Brownies
- 1 cup unsweetened cocoa powder
- ¾ cup granulated monk fruit sweetener or erythritol, stevia blend, or coconut sugar
- ½ cup whole wheat flour or almond flour for gluten-free
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup plain Greek yogurt 2% or full-fat
- ¼ cup coconut oil melted (or unsalted butter/olive oil)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup unsweetened almond milk or regular milk
- ½ cup sugar-free dark chocolate chips optional but recommended
- Optional Topping
- Chopped walnuts or pecans
- Extra chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper and lightly grease the sides.
- In a bowl, whisk cocoa powder, flour, baking powder, and salt until combined.
- In another bowl, whisk together Greek yogurt, eggs, vanilla, and melted coconut oil until smooth. Stir in the sweetener.
- Gradually add the dry mixture into the wet ingredients, stirring gently. Add almond milk to loosen the batter, mixing until smooth (do not overmix).
- Fold in chocolate chips and nuts if using. Batter should be thick and fudgy.
- Spread evenly in the prepared pan and bake for 20–25 minutes, until a toothpick comes out with moist crumbs (not dry).
- Let brownies cool completely before slicing. They will firm up as they rest.
Notes
For extra fudgy brownies, bake on the lower end of the time and allow full cooling before cutting.
Store in an airtight container for 2 days at room temp, 5 days in the fridge, or freeze up to 2 months.
To make gluten-free, use almond flour or a gluten-free blend.
Applesauce or mashed banana can replace Greek yogurt but will alter the texture.