Foods This rich and delicious gluten-free sugar-free brownies recipe is an incredibly tasty chocolate dessert and yes, despite no sugar, it actually tastes really good!
I’m not really big into chocolate (don’t be a hater, that is just the way it is), but my kiddos and husband really enjoy chocolate and occasionally I can enjoy nice gooey brownie batter ummm…I mean brownies.
Ok, I admit it, I’d rather eat the batter than the brownies. I’d rather eat cookie dough and cake batter than the cookies and cake too. Why does it taste so much better in the raw state?
Never mind that. Even I can enjoy these rich and delicious, gluten-free, sugar-free brownies topped with some homemade whipped cream (of course). They make my tastebuds happy and I don’t have to feel guilty splurging on dessert!
Looking for more gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.
A Gluten-Free Sugar-Free Brownie that Actually Tastes Good!
I’m happy to report that the batter for these gluten-free sugar-free brownies tastes just as good (to me) as the sugar- and wheat-filled alternative. In the baked state, they’re a bit different than the brownies you probably remember, but nevertheless, a delightful treat.
I experimented many times trying to get the perfect brownies—you know, a brownie with a delightfully crunchy top and ooey gooey insides. I never quite got them there.
After much research and experimentation, I have concluded that it may be impossible to get that crispy top in a gluten-free, sugar-free brownie (but if you have any experience with this, please let me know. I’m all ears!).
It’s the sugar that really gives that nice crisp top, and without it you there isn’t much you can do (of course, if you don’t mind eating sugar you can just sub the sweetener for sugar instead).
I think these gluten-free sugar-free brownies are a nice balance between a fudgey and cakey type brownie, but you be the judge!
This gluten-free sugar-free brownies recipe goes out for all of my chocolate lovin’ peeps! 🙂 (and even if you aren’t a chocolate lover like me, you might still enjoy a gooey brownie with some whipped cream from time to time too).
Rich & Delicious, Gluten-Free, Sugar-Free Brownies
Ingredients
- 1 cup melted butter
- 1 1/4 cup xylitol* learn more about why I like xylitol
- 3/4 teaspoon pure stevia extract learn more about why stevia is a healthy sugar alternative
- 5 eggs
- 1 tablespoon vanilla
- 2/3 cup cocoa
- 1 1/2 cup almond flour
- 3/4 cup cream
Instructions
- Preheat oven to 350 degrees.
- Grease a 9 x 13 pan with butter or coconut oil.
- Beat melted butter, stevia, and xylitol together until well combined.
- Add eggs (preferably farm-fresh eggs) and vanilla to mixture and beat for 2-3 minutes on medium-high speed. This mixture should be nice and fluffy.
- Add cocoa, almond flour, and cream. Mix until combined.
- Bake for approximately 35 minutes.
- Top with homemade whipped cream made with stevia for extra yumminess!
Notes
Nutrition
If you put these gluten-free sugar-free brownies in the refrigerator for several hours it changes the texture and they are much fudgy-er. My husband liked them better the next day.
I’d love to hear how you liked them if you try this gluten-free sugar-free brownies recipe!
More Gluten-Free Dessert Recipes:
- Grain-Free Dairy-Free Gingerbread Brownies
- Gluten-Free Sugar-Free Turtle Cheesecake Bars
- Grain-Free Sugar-Free Magic Cookie Bars
Xylitol causes one problem for some but erythritol is so much worse. Anyone who has leaky gut, SIBO, or any type of gut issue will be put into so much pain by using the erythritol. The only sweetener I’ve found which will cause no issues is rice malt syrup. It’s very, very low in fructose but it’s not as sweet as other sweeteners so you need to experiment to find out how much you and your family are comfortable with using.
How can this be so high in sugar and carbs (10g sugar and 89carbs) when it’s using sugar subs. Wouldn’t they be listed as sugar alcohols instead? I can’t imagine this being a sugar free recipe in that case.
Hi Marjorie,
Great catch! We failed to assign a serving size to the whole recipe. So, the sugar and carbs listed previously were for the whole pan. We’ve corrected that it’s a lot better on those carbs per brownie! 🙂
As for the sugar, our nutrition calculator does not have a sugar alcohol feature. So, it is usually listed under sugar, per the nutrition calculator’s programming.