Ultra-Fudgy • Low-Carb • No Sugar • Gluten-Free
Prep: 10 minutes
Bake: 20–25 minutes
Chill: 1 hour
Yield: 12 brownies
🧾 Ingredients
- ¾ cup (180 g) full-fat plain Greek yogurt, unsweetened
- 2 large eggs
- ½ cup (100 g) granulated monk-fruit/erythritol sweetener
- ⅓ cup (75 g) unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup (45–50 g) unsweetened cocoa powder
- ½ cup (56 g) finely ground almond flour
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup (85 g) sugar-free dark chocolate chips
- ¼ cup (30 g) chopped walnuts
- 1 tbsp instant espresso powder, optional
Optional topping
- 2 tbsp chopped walnuts
- 2 tbsp sugar-free chocolate chips
- Pinch of flaky salt
👩🍳 Step-by-Step Guide
Step 1 — Prepare the oven
Preheat your oven to 350°F (175°C).
Line an 8×8-inch (20×20 cm) baking pan with parchment paper. Lightly grease the parchment.
Step 2 — Melt the butter and chocolate
Add the melted butter and ½ cup sugar-free chocolate chips to a bowl.
Stir until the chocolate is smooth and completely melted.
Let it cool slightly.
Step 3 — Mix the wet ingredients
In a large bowl, whisk together:
- Greek yogurt
- Eggs
- Keto sweetener
- Vanilla
Whisk for about 1–2 minutes until smooth.
Step 4 — Add the chocolate mixture
Slowly pour the melted chocolate and butter into the yogurt mixture.
Whisk until everything is completely combined.
Step 5 — Add the dry ingredients
Add:
- Cocoa powder
- Almond flour
- Baking powder
- Salt
- Espresso powder, if using
Fold gently with a spatula until you have a thick, glossy brownie batter.
Don’t overmix.
Step 6 — Add the walnuts
Fold in the ¼ cup chopped walnuts.
For the appearance in your photo, keep some walnut pieces aside for the top.
Step 7 — Fill the pan
Transfer the batter to the prepared pan.
Spread it evenly into the corners.
Sprinkle the remaining walnuts and a few sugar-free chocolate chips over the top.
Step 8 — Bake
Bake at 350°F (175°C) for 20–25 minutes.
The edges should be set, but the center should still look slightly soft and moist.
Don’t overbake — that’s the key to getting the dense, fudgy center shown in your image.
Step 9 — Cool
Remove the pan from the oven and let the brownies cool completely in the pan.
For the best fudgy texture, place them in the refrigerator for at least 1 hour.
Step 10 — Slice
Lift the brownies out using the parchment paper.
Cut into 12 squares with a sharp knife.
For extremely clean slices, chill them overnight and slice the next day.
🍫 Extra-Fudgy Brownie Tip
For brownies that look more like the ones in your picture, slightly underbake them. The center should not be completely firm when they come out of the oven. It will continue setting as the brownies cool.
Storage
- Refrigerator: 5–6 days in an airtight container
- Freezer: up to 2 months
- Store chilled for the densest, fudgiest texture.
