Zero-Sugar Greek Yogurt Brownies Recipe
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.
- 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
Scale
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
- 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.
- Room Temperature Ingredients: Ensure Greek yogurt and eggs are at room temperature to promote smoother mixing and better emulsion.
- 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.
- 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.
- 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.
- Add Optional Mix-ins: Fold in sugar-free chocolate chips or chopped nuts if using.
- Transfer and Smooth Batter: Scrape the batter into the prepared pan and smooth the top with a spatula.
- 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.
- 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
