These Chocolate Walnut Brownies are so fudgy, dense, and chocolatey that you won’t believe they are sugar free, low carb and keto-friendly!

My husband, dubbed peanutbutter♥ in this blog, loves donuts. Whenever he sees these round sweet delicious things, he couldn’t resist buying and having it with his coffee. Actually, he loves anything sweet with his coffee, he just loves donuts a little bit more. .. And I, well, I have a sweet tooth. Since we decided to go on a low carb, sugar free, way of eating from now on, I thought I should make more sugar-free dessert to satisfy our cravings.

Hence this Low Carb Sugar Free Chocolate Walnut Brownies.

It’s my first time to try this and all I can say is that even though it’s not yet perfect, I kind of liked how rich and fudgy it turned out. You may want it a bit sweeter though, and for that, you can just add a little bit more sweetener (around ¼ cup) or if you may want it more chocolatey, just add a bit more dark chocolate chips.

I used almond flour to make this brownies in order for it to be low carb and replaced sugar with Equal Gold. It’s granular and it’s okay to use in baking.  Plus it doesn’t have a bitter aftertaste. I couldn’t find any sugar-free chocolate chips but since I like the taste of dark chocolate, I just used Guittard extra dark chocolate chips. It worked for me because I like anything bittersweet.

Anyway, I have a new feature on the blog. I added a nutrition label on each recipe which can serve as a guide when we’re trying to track down what we’re eating.

OTHER RECIPES YOU MIGHT LOVE…

5.0 from 2 reviews

Low Carb Sugar Free Chocolate Walnut Brownies

 

Print

Author: Peachy Adarne

Ingredients

• 1⅓ cup almond flour
• ½ tsp baking soda
• ¾ cup unsweetened cocoa powder
• ⅔ cup butter
• ¾ cup sugar alternative
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup warm water
• ½ cup extra dark chocolate chips
• ½ cup chopped walnuts

Directions

1. Preheat your oven to 350ºF and prepare a square non-stick baking pan.
2. In a medium bowl, combine almond flour, baking soda, and unsweetened cocoa powder. Mix well and set aside.
3. Using a paddle attachment, cream the butter and sugar alternative. When this has been well-combined, slowly add the almond flour mixture.
4. Then add the eggs on a time. When it's mixed well, add the vanilla extract.
5. The mixture will be a bit dry at this time, so add your warm water ¼ cup at a time on low speed.
6. Turn off the mixer and fold the chocolate chips and chopped walnuts by hand. Transfer to your baking pan and bake for 25-30 minutes. Do the toothpick test and if it isn't done yet, bake for 5 more minutes. Let this cool before slicing.
7. In my opinion, these brownies are best served when chilled. It's more fudgy.

Notes

**Please use a granular sugar alternative for best results.I used Equal Gold
** More chocolate chips used means more melted chocolate texture

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Nutrition Facts

Serving size g

Servings per container 20

Amount per serving
Calories 132		Calories from Fat 99
% Daily Value*
Total Fat 11g		17%
	Saturated Fat 5g	25%
	Trans Fat g
Cholesterol 35mg		12%
Sodium 85mg		4%
Total Carbohydrate 7g		3%
	Dietary Fiber 2g	8%
	Sugars 3g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3.5.3251

♥ If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!