Zero Sugar Brownies with Greek Yogurt: My Go-To Treat
Let’s Be Real… Zero Sugar Brownies Can Actually Be Good
Alright, friend, let me tell you—I was a brownie skeptic. ‘Zero sugar brownies’ sort of sounded like a punchline to me at first. Who’d want a chocolate treat that’s missing the main event? But (and this is a big but) these Zero Sugar Brownies with Greek Yogurt proved me very, very wrong. I started tinkering with the recipe one Tuesday evening I should’ve been folding laundry, instead. I ended up covered in cocoa and licking spoons with my daughter, which, honestly, is the memory that sticks most—though the clean-up wasn’t as fun. Bit of a mess, but totally worth it.
Why I Keep Making These (Even When No One’s Asking)
I make these when the sweet tooth hits out of nowhere (you know the one—right after dinner, right before bed, almost like a clockwork craving). My family goes kinda wild for these, because somehow the brownies end up fudgy and a little tangy, which I love. My son once asked me if I’d forgotten the sugar; he didn’t believe me when I said there wasn’t any. Enough said! Plus, if I mess up and leave them in a tad too long (guilty!), they’re still good with coffee.
What You’ll Need (And Substitution Chaos)
- 3/4 cup unsweetened cocoa powder (Dutch process is posh, but I just grab whatever’s on the shelf)
- 1 cup zero-sugar sweetener—like erythritol or MonkFruit (I sometimes use half Stevia and half MonkFruit—tames the aftertaste)
- 1/2 cup plain Greek yogurt (Full-fat tastes richer, but the low-fat kind works. My pal insists on yogurt with cream on top, which is, in her words, ‘decadent.’)
- 2 large eggs (Or one flax egg in a pinch, though it’s a bit more cake-y)
- 1/3 cup melted coconut oil (I’ve swapped in olive oil. Totally fine, just a bit fruitier)
- 1 tsp vanilla extract (The real stuff is gold, but you know, extract works)
- 1/2 cup almond flour (or regular flour if you’re not fussed about gluten)
- 1/2 tsp baking powder
- 1/4 tsp sea salt (You could skip it, but I think it makes chocolate taste ‘more chocolatey’)
- 1/3 cup chopped walnuts or pecans (optional—but I’m team ‘nuts in brownies’ all the way)
- Handful sugar free chocolate chips (Lily’s is what I use, price be damned)
How To Actually Pull These Off (Don’t Panic!)
- Preheat your oven to 350°F (about 180°C) and line an 8-inch square pan with parchment. Sometimes I just butter it really well, but parchment actually saves your sanity.
- In a big-ish bowl, dump in your cocoa and sweetener. Add the Greek yogurt and eggs, then stir like you mean it. It’ll look, frankly, not like brownie batter yet—don’t fret that’s normal (and this is usually where I sneak one taste; no regrets).
- Stir in the melted coconut oil and vanilla. The batter should start to look glossy—not quite a mud pie, but close. If it starts to separate, it’s okay. Just keep mixing; it comes together in the oven.
- Add your almond flour, baking powder, and salt. Mix it up until it looks more like brownie batter, less like fudge soup.
- Fold in nuts and chocolate chips, if using. Or both. Or neither. This is a choose-your-own-adventure moment.
- Scrape it into your pan. It spreads thick—don’t expect it to pour. Press it with wet fingers if you want (I do—and then lick ‘em after, who cares?)
- Bake for 19-23 minutes (some ovens run hot, so just check at 18 and go from there). Stick a toothpick in—should come out with a few moist crumbs, not dry as dust. Underbake and you get fudginess; overbake and it’ll still taste good, just slice thinner.
- Let them cool. For real. If you cut them too soon, they crumble. But if you like gooey messes, go for it (I do sometimes, but snack responsibly!)
A Few Notes (Learned the Hard Way)
- If you use low-fat yogurt and skip oil, these get kinda dry. Once, I tried this with only yogurt and—well, I basically made a chocolate omelet.
- The sweetener brand matters less than I thought. Still, if your brownies taste fake-sweet, swap half for a different kind next time.
- You can make these in a round pan or even a muffin tin, but calling them ‘brownie muffins’ feels like cheating?
What Else I’ve Tried (And Not Everything Worked)
- Peanut butter swirl: Excellent, honestly. Just blob a few spoonfuls on top and swirl with a knife.
- Shredded zucchini hidden in the mix: It works! Adds oomph, but don’t use more than a small handful, or things get weirdly moist.
- Once, I added protein powder instead of some cocoa. Regretted it. Tasted faintly of gym socks.
Kit You Might Need (Or Improvise Like I Do)
- Mixing bowl (I use an old one where the glaze has started to peel, oops)
- 8×8-inch baking dish or whatever’s about that size
- Parchment paper—or just grease everything and cross your fingers
- Spatula or a big spoon (grab a silicone one if you can, but whatever works)
How Long Do They Last? (If You Can Resist)
If you stash them in an airtight container—they stay good for 3 days at room temp, a week in the fridge. But honestly, I don’t think my house has seen a leftover brownie since my kids were in diapers. You can freeze them, but then you have to remember they’re in there, which… I almost never do.
The Best Ways to Serve (According to Me)
A warm square, slightly underbaked, with a spoonful of extra Greek yogurt or even a scoop of DIY frozen yogurt (sometimes I swirl in some peanut butter here too). My partner likes them chilled, cut into tiny cubes and, I kid you not, sprinkled with instant coffee. Weirdo, but tasty.
Tiny Wisdoms Learn’t The Messy Way
- Don’t skip letting them cool. I once tried slicing too early and just got brownie rubble—but hey, I called it ‘deconstruction dessert’ and it went over okay.
- Line your pan if you can. Not worth the washing up drama otherwise (I’ve tried both—my patience ran out faster than the brownies).
- Taste the batter for sweetness before baking. Some zero-sugar sweeteners are more, er, aggressive than others.
Questions Folks Actually Asked Me (Like… A Lot)
- Can I make these dairy-free? Probably! Try coconut yogurt. The texture’ll change, but it still works. Just make sure your yogurt’s unsweetened or it messes with the flavor balance.
- Is it okay to use all-purpose flour instead of almond flour? Yeah, I’ve done it when I ran out of almond flour. It’s less nutty, more classic-brownie. Just skip if you’re doing gluten free.
- What if I don’t have a square pan? Honestly, a round cake tin will do, or muffin pans in a pinch. But reduce baking time a tad—they cook quicker.
- Which sweetener’s best? I’ve bounced between Swerve, MonkFruit and Stevia. MonkFruit is my favorite, but they all work. Watch out for the aftertaste, though—it’s a trial-and-error kinda deal.
- Where do you find good sugar-free chocolate? I love Lily’s (even if it’s a bit dear). If you can’t get it, just chop up a regular dark chocolate bar; no one’s checking.
- Can I double this recipe for a bigger tray? You bet. Use a 9×13 pan and check it around 22 minutes in. And, uh, leave some for others.
Alright, time for my quick digression: last time I made these, my neighbor dropped in just as I was scraping the bowl. She asked if I was making ‘fancy brownies,’ and I told her if improvised healthy bakes count as fancy, then sure. We sat down and had a laugh about how healthy desserts always get a bad rap, but if more people tried this recipe—I can say hand on heart—they’d think twice. Anyway, now she asks for ‘those weird healthy brownies’ for every potluck.
So, give these zero sugar brownies with Greek yogurt a go. Might not be a family heirloom (yet), but I honestly think you’ll come back for seconds. Maybe thirds. Just don’t ask me to promise they’ll last long—which, in this house, is apparently impossible.
Ingredients
- 1 cup plain Greek yogurt
- 3/4 cup fine almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup zero-calorie sweetener (such as erythritol or stevia blend)
- 2 large eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
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1Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
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2In a medium bowl, whisk together Greek yogurt, eggs, applesauce, zero-calorie sweetener, and vanilla extract until smooth.
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3Add almond flour, cocoa powder, baking powder, and salt. Stir until just combined and no dry spots remain.
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4Pour batter into the prepared pan and spread evenly with a spatula.
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5Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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6Let brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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