The Best Sugar Free Brownies

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These Sugar Free Brownies can satisfy your sugar cravings, minus the guilt!

I rarely crave for sugar these past months but when I do, my go-to food is this fudgy sugar free brownie.

The recipe for these sugar free brownies is adapted from a lovely website called Gnom Gnom.

It took me several tries to find the right baking time and blend of ingredients to suit my preference.

Ingredients for These No Sugar Fudgy Brownies

To make these keto fudgy brownies, you will need:

Unsalted butter. A bulk of the fat content of this recipe is from the butter.

Natural crunchy peanut butter. Adding natural crunchy peanut butter (just nuts and salt as its ingredients) highlights the chocolate-y taste of the brownies. Plus, its fat content helps in achieving the fudgy texture.

Eggs. You will be needing two large eggs for this recipe.

Sugar-free sweetener. I tried two different sugar substitutes in making these brownies – erythritol and monk fruit. Both are 1:1 substitute for regular sugar in recipes. While erythritol is cheaper, it can have a mild cooling taste. I didn’t observe that when I use the monk fruit sweetener.

Salt. You only need a small amount of salt to enhance the flavor of the other ingredients.

Almond flour. Almond flour is different from almond meal. The former has a finer texture and lighter in color.

Unsweetened cacao powder (of course!)

Chocolate protein powder. For some reason, adding a small amount of chocolate protein powder changes the taste profile for the better.

If you don’t have a protein powder on-hand, you can simply add more cacao powder.

Optional mix-ins and add-ons:
Other lovely additions to this recipe are nuts and chocolate chips (for that extra chocolate-y taste).

Making This Sugar-Free Fudge

Step 1. Beat the softened butter and peanut butter together until you achieve a smooth and uniform mixture.

Step 2. Add the eggs and beat with the peanut butter mixture. Set aside.

Step 3. In a separate bowl, mix the granulated sweetener, salt, almond flour, unsweetened cacao powder, and protein powder.

Step 4. Add the peanut butter-egg mixture to the dry mixture. Mix well. If you’re adding chocolate chips, you can fold them in the mixture at this point.

Step 5. Transfer to a parchment paper-lined baking pan and top with nuts (if using). Bake at 350F for 15 minutes.
It still looks undone after 15 minutes but once you let it cool and set it in the fridge for at least an hour, it would harden. That’s how you’ll achieve the fudgy texture.

If you like more cakey texture, bake it for a few more minutes until it passes the toothpick test.


Let me know if you’ve tried this! If you did, please don’t forget to leave a review.

The Best Sugar Free Brownies

These fudgy sugar free brownies can satisfy your sugar cravings, minus the guilt!
Course: Dessert
Cuisine: American
Servings: 16
Calories: 120kcal


  • 8 tbsp unsalted butter softened
  • 3 tbsp natural peanut butter no added sugar
  • 2 large eggs
  • 2/3 cup granulated sugar substitute
  • 3/4 cup almond flour
  • 1/4 cup cacao powder unsweetened
  • 3 tbsp chocolate-flavored protein powder (substitute: 3 tbsp cacao powder)
  • 1/4 tsp sea salt

Optional add-ons/mix-ins:

  • nuts of choice
  • chocolate chips


  • Preheat your oven at 350F.
  • In one bowl, beat the butter and peanut butter together until you achieve a smooth and uniform mixture.
  • Add the eggs to the peanut butter mixture and beat again. Set aside.
  • In a separate bowl, mix the dry ingredients – the granulated sugar substitute, almond flour, unsweetened cacao powder, protein powder, and salt.
  • Add the wet mixture to the dry one. Mix well until everything's well-incorporated. If using chocolate chips, gently fold into the mixture.
  • Transfer the mixture to a parchment paper-lined pan. Top with nuts (optional) and sprinkle with a little bit more of sea salt.
  • Bake for 15 minutes. This will look undone after that time but let it cool and set in the fridge for at least an hour (this will gill it a fudgy texture). If you prefer the cakey texture, bake it for a few more minutes until it passes the toothpick test.
  • Cut into squares and enjoy!



This recipe is adapted from Gnom-Gnom.

Nutrition Information

Please read our nutrition disclaimer here.
120 calories/serving (Serving Size: 1/16 of the whole thing)
Total Fat 10.4 g | Sat. Fat 4 g | Cholesterol 44 mg | Sodium 50.1 mg | Carb. 2.9 g | Fiber 1.2 g | Sugar 0.3 g | Protein 4.1 g

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