Published:
Mar 13th 2022
by 
Last updated: Jul 5th 2025
Do you love everything chocolate? Can't have all the sugar associated with desserts, especially ultra-fudgy chocolate brownies? These Sugar-Free Fudgy Chocolate Brownies are the ultimate treat for chocolate lovers watching their sugar intake. Made with allulose, coconut oil, rich cocoa, and just nine simple ingredients, these brownies bake up with a crackly crust and a soft, gooey center—no refined sugar or artificial aftertaste. Ideal for diabetics, keto followers, and anyone craving a better-for-you chocolate fix.
The sugar substitute in the recipe is called Allulose. This is not an artificial sweetener and occurs naturally in fruits such as raisins and figs. Allulose is 70% as sweet as granulated sugar and has 90% fewer calories than regular sugar. Still, this natural sweetener is different because the body does not metabolize it, so none of the calories are absorbed by your body, making it the perfect alternative for those seeking lower calories and less sugar in their diet, such as diabetics. Best of all, there is no artificial after-taste that is experienced with other sweeteners and can be substituted at a 1:1 ratio in recipes calling for sugar. Hurray!
Cocoa powder is one of the key ingredients in this brownie recipe. To reap the ultimate benefits of this superfood, it's essential to use a high-quality unsweetened cocoa powder containing at least 72% cocoa. Coconut oil, butter, eggs, vanilla, and organic all-purpose flour are used, and the result is a crunchy, crackling crust with a soft fudge center.
Feel free to add in some sugar-free chocolate chips or your favorite nut; even better, topped à la mode while still warm with a scoop of sugar-free vanilla gelato. Better to hide a few after you bake them. They're going to be gobbled up!
Pro Tip - Fudgy, rich, and deeply chocolatey—without the sugar crash
- Just 4.8g net carbs per serving
- One-bowl prep in under 10 minutes
- Great for keto, diabetic-friendly, low-fat, and paleo diets
- Use high-quality 72% cocoa powder for deeper chocolate flavor.
- Do not overmix the batter after folding in the dry ingredients—this keeps them fudgy.
- Test doneness by jiggle, not toothpick—center should be just set and moist.
- Serve warm with sugar-free vanilla gelato or whipped cream.
- Sprinkle with chopped sugar-free chocolate chips or toasted walnuts before baking.
- Dust with cocoa powder or top with fresh berries for a dinner-party finish.
- Flour: Use almond flour for a lower-carb, gluten-free version (texture will differ).
- Oil: Sub avocado oil for a slightly different fat profile.
- Sweetener: Swap allulose for erythritol or monk fruit, but note that texture and sweetness may vary.
- Short-Term: Store in an airtight container at room temp for 2–3 days or in the fridge up to 5 days.
- Long-Term: Freeze individually wrapped brownies for up to 1 month. Thaw and reheat gently before serving.
- Unsalted Butter & Coconut Oil – Adds richness and moisture
- Allulose Sweetener – A natural, low-calorie sugar substitute that doesn’t raise blood sugar
- Eggs – Bind the batter and create the crackly crust
- All-Purpose Flour – Adds structure while keeping the crumb soft
- 72% Unsweetened Cocoa Powder – Delivers bold chocolate flavor
- Vanilla Extract – Adds aroma and balances the cocoa
- Optional: Sugar-Free Chocolate Chips or Nuts – For added texture and indulgence
Is allulose really sugar-free?
Yes! It’s a natural sugar found in figs and raisins but not metabolized by the body, making it safe for keto and diabetic diets.
Can I use another sweetener?
Yes, but allulose gives the best texture—other options like erythritol may crystallize slightly.
Why don’t these test done with a toothpick?
Because of their fudgy nature, a toothpick will always come out wet. Use the “jiggle test” instead.
How to Make Sugar-Free Fudgy Chocolate Brownies
Start by preheating your oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
In a mixing bowl, whisk together the warm melted butter, coconut oil, and allulose until dissolved. Add the eggs and vanilla extract, whisking for about a minute until glossy and smooth.
Sift in the flour and cocoa powder, then gently fold the dry ingredients into the wet using a spatula. Avoid overmixing to preserve that fudgy texture.
Pour the batter into the prepared pan, spread evenly, and bake for 20–25 minutes. To check doneness, gently jiggle the pan—the center should be just set. Let cool completely before slicing into 12 squares.
Time & Serves
Ingredients
1/2 cup Unsalted Grass-Fed Butter, melted & warm
1 tablespoon Organic Cold Pressed Coconut Oil, melted
1 1/2 cups Allulose Sugar Substitute
2 Large Organic Eggs
1/2 cup All-Purpose Flour
1/2 cup 72% Unsweetened Cocoa Powder
2 tablespoons Vanilla Extract
Instructions
Preheat your oven to 350 °F
Using an 8-inch square pan, spray with a nonstick cooking pan and line the bottom of the pan with parchment paper.
Using a medium-sized bowl, combine melted butter, coconut oil and allulose. Whisk well until the allulose has dissolved.
Incorporate the eggs and vanilla, whisking for about 1 minute.
Using a fine-mesh sifter, sift together the flour and 72% cocoa and gently fold them together using a rubber spatula. Over-mixing will result in a less desirable texture and flat brownies.
Spread the batter evenly into your baking dish and place into the oven for 20-25 minutes.
To tell if they are properly baked, jiggle the pan. The center should be firm and set to the touch. * Checking with a toothpick for brownies will not work as they will still be moist in the center. The toothpick will always be dirty.
Remove from oven and let cool on a cooling rack. Once they have cooled down slightly, cut them into 12 pieces using a sharp serrated knife. Hide a few for your midnight snack and place the remaining on a plate to share.
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Thanks for the jiggle test…
Thanks for the jiggle test tip!