Zero-Sugar Greek Yogurt Brownies Recipe

Introduction

Discover the perfect fudgy treat with these Zero-Sugar Greek Yogurt Brownies. They combine rich chocolate flavor and moist texture without the added sugar, making them a satisfying option for health-conscious bakers.

Ingredients

• 1 cup Greek yogurt (full-fat for best texture)
• 3/4 cup unsweetened cocoa powder (Dutch-processed if preferred)
• 1/2 cup almond flour (or 3/4 cup all-purpose flour for non-gluten-free)
• 1/2 cup zero-calorie sweetener (erythritol, allulose, or monk fruit blend)
• 2 large eggs (room temperature)
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: 1/4 cup sugar-free chocolate chips or chopped nuts

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8×8 inch pan or line it with parchment paper for easy removal.
2. Step 2: In a bowl, whisk together the cocoa powder, almond flour, baking powder, salt, and zero-calorie sweetener. Sifting is optional.
3. Step 3: In another bowl, combine the Greek yogurt, eggs, melted coconut oil or butter, and vanilla extract. Whisk until smooth.
4. Step 4: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the brownies tender.
5. Step 5: Fold in sugar-free chocolate chips or nuts if using. Pour the batter into the prepared pan and smooth the surface.
6. Step 6: Bake for 18–25 minutes. Begin checking at 18 minutes by inserting a toothpick in the center; it should come out with moist crumbs, not wet batter.
7. Step 7: Let the brownies cool completely in the pan, then chill in the fridge for 20–30 minutes if you want clean slices.

Tips & Variations

• Use almond flour for a moist, dense texture or all-purpose flour for a lighter bite.
• Try adding 1 tsp instant espresso powder for mocha flavor or 1/2 tsp peppermint extract for a festive twist.
• Replace eggs with flax eggs for a vegan version, but expect a slight texture change.
• Measure ingredients carefully using a kitchen scale for consistent results.

Storage

Store brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 7 days to maintain moisture. For longer storage, wrap and freeze brownies for up to 3 months; thaw overnight in the fridge and warm slightly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Will these brownies taste like regular brownies?

They offer a rich, fudgy chocolate flavor close to traditional brownies but without added sugar. The texture is satisfying without the sugar crash, thanks to the moisture and protein from Greek yogurt.

Can I replace Greek yogurt with sour cream?

Yes, full-fat sour cream can be used as a substitute. It provides similar moisture, though Greek yogurt adds a fresher tang and extra protein.

Zero-Sugar Greek Yogurt Brownies Recipe

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★★★★★

4.6 from 119 reviews

These Zero-Sugar Greek Yogurt Brownies offer a fudgy, rich chocolate experience without the added sugar, using Greek yogurt for moisture and protein. They are perfect for those seeking a healthier, lower-carb dessert option that doesn’t compromise on flavor or texture.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup unsweetened cocoa powder (Dutch-processed for deeper chocolate flavor)
• 1/2 cup almond flour (or 3/4 cup all-purpose flour for non-gluten-free)
• 1/2 cup zero-calorie sweetener (erythritol, allulose, or monk fruit blend)
• 1/2 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1 cup full-fat Greek yogurt
• 2 large eggs (room temperature)
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract

Optional Add-ins

• 1/4 cup sugar-free chocolate chips or chopped nuts

Instructions

1. Prep. Preheat your oven to 350°F (175°C). Grease an 8×8 inch pan or line it with parchment paper for easy removal. Bring Greek yogurt and eggs to room temperature to ensure smooth batter mixing.
2. Mix Dry Ingredients. In a bowl, whisk together the cocoa powder, almond flour, baking powder, salt, and zero-calorie sweetener. Sift if a smoother batter is preferred, otherwise a whisk works fine.
3. Mix Wet Ingredients. In another bowl, whisk the Greek yogurt, eggs, melted coconut oil or butter, and vanilla extract until smooth and well combined.
4. Combine Batter. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined to keep the brownies tender, avoiding overmixing.
5. Add Optional Ingredients. If using, fold in sugar-free chocolate chips or chopped nuts gently into the batter.
6. Bake. Pour the batter into the prepared pan, smoothing the surface evenly. Bake for 18–25 minutes, starting to check at 18 minutes. Use a toothpick test; it should come out with moist crumbs, not wet batter. Avoid overbaking to keep them fudgy.
7. Cool and Slice. Allow the brownies to cool completely in the pan to set the texture properly. For cleaner slices, chill in the refrigerator for 20–30 minutes before cutting.

Notes

• Measure ingredients precisely for consistent results, preferably using a kitchen scale.
• Room temperature eggs and Greek yogurt improve batter texture and emulsification.
• Don’t overmix the batter to maintain a fudgy texture rather than cakey.
• Baking times may vary depending on your oven; start checking early.
• Brownies keep best when stored in an airtight container in the fridge and can be frozen for up to 3 months.
• Sweetener choice impacts taste and texture; erythritol may have a cooling effect, allulose bakes like sugar, and monk fruit blends vary by brand.
• For gluten-free, use almond flour exclusively or a gluten-free blend.
• Vegan adaptations are possible but will alter texture—use flax eggs and coconut oil instead of butter and eggs.

Keywords: Greek yogurt brownies, sugar-free brownies, keto brownies, gluten-free dessert, low sugar chocolate dessert, healthy brownies