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Amazing Low Carb Brownies

I have been working on a trim healthy mama s brownie for a while. These turned out so good!! Another win with the hubby too. It is hard to find recipes that are sugar free and taste good. I struggle with sharing desserts because they often don’t fill the need for that memory of of sugar filled. white flour desserts. These brownies are very close to the bad for you kind. They are gooey, as long as you don’t over bake them. The chocolate chips and nuts are optional but I think they really add to the brownie.

I do recommend sifting your flour. I always do that with desserts to get the finest texture I can since they are sugar free, low carb. I also use parchment paper but that isn’t necessary.. I like being able to pull the whole baked brownie out of the pan, but you can just grease the dish and you will be fine. I used bake believe chocolate chips but you can use whatever sugar free chocolate chips you have. I used a doonk (1/32 of a tsp) of pure stevia in addition to the Lakanto monkfruit sweetener. If you don’t have that, use a little more of the sweetener that you are using. I also used a small amount of espresso powder. That is also optional, it just adds a little depth to the brownie. I follow the trim health mama eating plan, but these will work in a low carb or keto diet as well. I hope you like these as much as I do.

Low Carb Brownie


  • 3 Eggs
  • 1/2 C Erythritol , I used Lakanto Monkfruit sweetener
  • 1 Doonk Pure Stevia, you can use a little more monkfruit
  • 1/3 C Cocoa Powder
  • 1 t Vanilla
  • 1/2 t Espresso Powder, optional
  • 1/2 C Butter melted
  • 1/2 C Almond Flour
  • 1/3-1/2 C Sugar Free Chocolate Chips
  • 1/3-1/2 C Chopped Nuts
  • 1 t Baking Powder


  • Beat 3 eggs in your mixing bowl for a few minutes.
  • Add sweeteners and beat again.
  • Add your melted butter, espresso powder and vanilla. Mix together.
  • Mix together the almond flour, baking powder, and cocoa powder.
  • Slowly add the dry mixture to the egg mixture. Mix until combined.
  • Add the chocolate chips and nuts, if using. Mix until just combined. Pour into prepared 8×8 pan.
  • Bake at 350 degrees. Start checking after 18 minutes. You want them baked, not jiggly but not over baked. I suggest not baking longer than 25 minutes.
  • Allow to cool somewhat before slicing. Store covered in the fridge.

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