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Zero-Sugar Greek Yogurt Brownies: My Kids Asked for Seconds (No Sugar!) - Q8Rashaqa featured image

Zero-Sugar Greek Yogurt Brownies

Fudgy, tender brownies made with Greek yogurt and zero sugar sweetener.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3/4 cup blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup granular zero sugar sweetener erythritol or monk fruit blend
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3/4 cup plain Greek yogurt 2 percent or whole milk
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla bean paste
  • 1/4 cup liquid zero sugar sweetener such as allulose or liquid monk fruit
  • 1/4 cup sugar free chocolate chips optional

Method
 

  1. Preheat the oven to 350 °F. Grease an 8x8 inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the almond flour, cocoa powder, granular zero sugar sweetener, baking powder, and salt until well combined.
  3. In a separate bowl, whisk the Greek yogurt until smooth, then whisk in the eggs, vanilla bean paste, and liquid zero sugar sweetener until glossy and uniform.
  4. Sprinkle the dry mixture over the wet mixture and fold gently with a spatula until just combined and no dry spots remain.
  5. If using sugar free chocolate chips, fold them into the batter with a few gentle strokes.
  6. Scrape the batter into the prepared pan and smooth the top into an even layer.
  7. Bake in the center of the oven for 18 to 22 minutes, checking at 18 minutes. A toothpick inserted near the center should come out with moist, fudgy crumbs but not wet batter.
  8. Place the pan on a rack and let the brownies cool completely in the pan for 30 to 40 minutes to set.
  9. For cleaner slices, chill the cooled pan in the refrigerator for 20 to 30 minutes, then cut into 16 squares and serve.

Notes

- Use room temperature eggs and yogurt so the batter mixes smoothly and bakes evenly.
- Do not overmix once you add the dry ingredients or the brownies can turn cakey instead of fudgy.
- Store leftovers covered in the refrigerator for up to 4 days, or freeze in a single layer then transfer to a container for up to 2 months.
- You can substitute granulated zero sugar sweetener with another brand, but sweetness and texture may vary slightly, so taste the batter and adjust to your preference before baking.