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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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/zero-sugar-greek-yogurt-brownies-recipe/