This content contains affiliate links, which helps hangrywoman.com to provide free recipes and resources. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog.
I’m keeping this post pretty short because there’s only one thing you need to know about making low carb fudgy brownies – don’t overmix them.
That’s it, and once you learn it, you’ll be so surprised at how foolproof it can be to make perfect brownies every time.
The other thing I love about this particular dessert recipe is that you only need two bowls bowl, a spatula, and some measuring cups and spoons, and a dish to bake in. It’s a pretty no-frills recipe.
The last thing about these brownies? They are low carb at 6g per square.
I used my favorite nutritional shake powder, Muniq in these brownies. If you want, you can use cocoa powder in place of Muniq. You can also try your favorite protein powder for a higher protein count. It all works the same way.
How to make Fudgy Low Carb Brownies
First, combine your sugar-free chocolate chips and avocado oil in a bowl, microwave for 30 seconds at a time, stirring between each heating. You only need to do this 1-2 times depending on your microwave power.
Set the melted chocolate aside.
In a bowl, combine your almond flour, Muniq powder, and baking powder. Mix them together until the dry mixture has combined.
Add your melted chocolate, sugar, and eggs to the dry mixture. Stir with your spatula by hand until the eggs are fully incorporated, but not beyond that.
Spray a glass 8×8 or 9×9 baking pan with nonstick cooking spray, and pour the batter in, spreading it as needed.
Bake for 22-24 minutes at 350 degrees. Let cool to room temperature before slicing. You can also chill it in the refrigerator before enjoying!
Fool-proof low carb fudgy chocolate brownies
- Total Time: 29 minutes
- Yield: 12 brownies 1x
- Diet: Diabetic
Ingredients
- 1 cup almond flour
- 1 teaspoon baking powder
- 2 scoops Muniq vegan chocolate powder (or 1/2 cup cocoa powder)
- 1/2 cup of sweetener (I used allulose)
- 3 large eggs
- 1/4 cup avocado oil
- 2/3 cup of low carb chocolate chips melted (+ 1/4 cup to sprinkle on the top)
- Pinch of salt
Instructions
- First, combine your sugar-free chocolate chips and avocado oil in a bowl, microwave for 30 seconds at a time, stirring between each heating. You only need to do this 1-2 times depending on your microwave power.
- Set the melted chocolate aside.
- In a bowl, combine your almond flour, Muniq powder, salt and baking powder. Mix them together until the dry mixture has combined.
- Add your melted chocolate, sugar, and eggs to the dry mixture. Stir with your spatula by hand until the eggs are fully incorporated, but not beyond that.
- Spray a glass 8×8 or 9×9 baking pan with nonstick cooking spray, and pour the batter in, spreading it as needed.
- Bake for 22-24 minutes at 350 degrees. Let cool to room temperature before slicing. You can also chill it in the refrigerator before enjoying it!
Notes
- I love these chilled.
- You can dunk them into a glass of almond milk for a satisfying treat!
- My sugar-free caramel can also make them amazing!
- Prep Time: 5 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 171
- Sugar: .4g
- Sodium: 36.8 mg
- Fat: 8.2g
- Carbohydrates: 6.3g
- Fiber: 2g
- Protein: 4.2g
- Cholesterol: 46.5mg
