Zero-Sugar Greek Yogurt Brownies Recipe

Introduction

These Zero-Sugar Greek Yogurt Brownies offer a rich, fudgy chocolate experience without any added sugar. Thanks to Greek yogurt, they stay moist and satisfying, making them a healthier alternative to traditional brownies. Perfect for anyone looking to enjoy a guilt-free treat!

Ingredients

• 1 cup Greek yogurt (full-fat for best texture)
• 3/4 cup unsweetened cocoa powder (Dutch-processed if preferred)
• 1/2 cup almond flour (or 3/4 cup all-purpose flour for non-gluten-free)
• 1/2 cup zero-calorie sweetener (erythritol, allulose, or monk fruit blend)
• 2 large eggs (room temperature)
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: 1/4 cup sugar-free chocolate chips or chopped nuts

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease an 8×8 inch pan or line it with parchment paper for easy removal.
2. Step 2: Allow Greek yogurt and eggs to come to room temperature for smoother mixing.
3. Step 3: In a bowl, whisk together cocoa powder, almond flour, baking powder, salt, and your chosen sweetener. Sifting is optional for an ultra-smooth batter.
4. Step 4: In a separate bowl, whisk the Greek yogurt, eggs, melted coconut oil or butter, and vanilla extract until smooth.
5. Step 5: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Avoid overmixing to keep brownies tender.
6. Step 6: Fold in sugar-free chocolate chips or nuts if desired. Pour the batter into the prepared pan, smoothing the top.
7. Step 7: Bake for 18–25 minutes. Start checking at 18 minutes by inserting a toothpick in the center; it should come out with moist crumbs, not wet batter.
8. Step 8: Allow brownies to cool completely in the pan to set properly. Chill in the fridge for 20–30 minutes if you want cleaner slices.

Tips & Variations

• Use almond flour for a moist, slightly denser texture. For a lighter result, try a 50/50 mix with all-purpose flour.
• Try adding 1 tsp instant espresso powder to the dry ingredients for a mocha twist.
• For peppermint flavor, add 1/2 tsp peppermint extract and sprinkle crushed sugar-free candy on top.
• Swirl natural peanut butter on top before baking for a peanut butter-chocolate combo.
• For a vegan version, replace eggs with flax eggs and use coconut oil instead of butter; note texture will vary.
• Be sure to measure ingredients accurately and avoid overmixing to maintain the perfect fudgy texture.

Storage

Store brownies in an airtight container at room temperature for up to 2 days; they stay best slightly chilled. In the refrigerator, they keep well for up to 7 days, maintaining moisture thanks to the Greek yogurt. You can freeze brownies wrapped tightly for up to 3 months; thaw overnight in the fridge and warm gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Will these brownies taste like regular brownies?

They are rich and fudgy but won’t exactly mimic sugar-and-butter-laden brownies. The Greek yogurt adds moisture and protein, creating a satisfying texture that’s close to traditional brownies without the sugar crash.

Can I replace Greek yogurt with sour cream?

Yes, full-fat sour cream is a good substitute if you don’t have Greek yogurt. It provides similar moisture and tang, though Greek yogurt tends to taste fresher.

Zero-Sugar Greek Yogurt Brownies Recipe

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4.9 from 398 reviews

These Zero-Sugar Greek Yogurt Brownies offer a fudgy, moist texture with the added benefits of Greek yogurt, delivering protein and moisture without the sugar. Sweetened with zero-calorie sweeteners like erythritol, allulose, or monk fruit blends, these brownies provide rich chocolate flavor and satisfy cravings while keeping carbs low. Perfect for those seeking a healthier brownie alternative with pantry-friendly ingredients and simple steps.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 18-25 minutes
• Total Time: 28-35 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• 1 cup Greek yogurt (full-fat for best texture)
• 2 large eggs (room temperature)
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract

Dry Ingredients

• 3/4 cup unsweetened cocoa powder (Dutch-processed optional)
• 1/2 cup almond flour (or 3/4 cup all-purpose flour for non-gluten-free)
• 1/2 cup zero-calorie sweetener (erythritol, allulose, or monk fruit blend)
• 1/2 tsp baking powder
• 1/4 tsp salt

Optional Add-ins

• 1/4 cup sugar-free chocolate chips or chopped nuts

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch pan or line it with parchment paper for easy removal.
2. Room Temperature Ingredients: Ensure Greek yogurt and eggs are at room temperature to promote smoother mixing and better emulsion.
3. Mix Dry Ingredients: In a medium bowl, whisk together cocoa powder, almond flour, baking powder, salt, and your chosen zero-calorie sweetener until evenly combined. For an ultra-smooth batter, sift the mixture, but whisking works fine.
4. Mix Wet Ingredients: In a separate bowl, whisk together Greek yogurt, eggs, melted coconut oil or butter, and vanilla extract until smooth and fully incorporated.
5. Combine Wet and Dry: Gently fold the dry mixture into the wet ingredients with a spatula until just combined. Avoid overmixing to maintain tender brownies.
6. Add Optional Mix-ins: Fold in sugar-free chocolate chips or chopped nuts if using.
7. Transfer and Smooth Batter: Scrape the batter into the prepared pan and smooth the top with a spatula.
8. Bake: Bake for 18 to 25 minutes. Start checking at 18 minutes by inserting a toothpick in the center; it should come out with moist crumbs, not wet batter.
9. Cool and Set: Let the brownies cool completely in the pan to set properly. For cleaner slices, chill in the refrigerator for 20–30 minutes before cutting.

Notes

• Use almond flour for a moist, fudgy texture; swap with all-purpose flour for a less dense brownie.
• Choose your favorite zero-calorie sweetener based on taste preference: erythritol, allulose, or monk fruit blend.
• Ensure ingredients are at room temperature for better mixing.
• Don’t overmix the batter to avoid cakey texture.
• Watch baking time carefully; overbaking dries the brownies quickly.
• Store brownies in an airtight container: 2 days at room temp, up to 7 days refrigerated, or freeze for 3 months.
• For vegan adaptation, replace eggs with flax eggs and butter with coconut oil; note texture will vary.
• Try flavor variations like adding espresso powder, peppermint extract, orange zest, or peanut butter swirl.

Keywords: zero sugar brownies, Greek yogurt brownies, low carb brownies, gluten free dessert, sugar free chocolate brownies, healthy brownies, keto friendly dessert