Copy Cat Little Debbie Brownies (Grain-Free & Low-Carb)

browniesThere is nothing more yummy than Little Debbie’s Snack Cakes.  Yes, they are garbage in a box but they are good in their own weird way. Maybe it is due to the long list of ingredients that manipulate your taste buds and deprive you of any nutrients???  Check out the ingredient’s in Ol’ Debbie’s Fudge Brownies:

Enriched bleached flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid), corn syrup, partially hydrogenated soybean and cottonseed oil with TBHQ to preserve flavor, sugar, dextrose, water, cocoa, walnuts, high fructose corn syrup, whey (milk), eggs, soy lecithin (emulsifier), corn starch, salt, leavening (sodium aluminum phosphate, baking soda), colors (caramel color, red 40), natural and artificial flavors, egg whites, citric acid, sorbic acid (to retain freshness), almonds.

Allergy Information: Contains Wheat, Walnuts, Milk, Eggs, Soy and Almonds. Manufactured on equipment that processes products containing peanuts and tree nuts.

Yuck and Yuck! Partially hydrogenated soybean oil, HFCS, red 40, “natural and artificial flavors” are just a FEW of the problem ingredients not counting the wheat, corn & sugar.  There is NOTHING good in the box!!

Now check out the nutrition (or lack thereof):

little debbie nutrition

WOW, these are a DIABETIC COMA in a box! And we eat these and give them to our children as snacks?!?!  I have avoided anything that Little Debbie makes for the last 9-10 years for this reason.  The lethargic feeling and long-term consequences (weight gain) wasn’t worth the 1 minute of pleasure.  This Copy Cat Recipes if for ME but I am glad you can benefit too! 😉


Now here are My Copy Cat Fudge Brownies! These are DELICIOUS!!  My goal was to recreate the look, taste and warm feeling you get while eating Little Debbie’s (like you know you are doing something wrong) when I created this recipe!   Well, I did it! I PROMISE if you make these you will fool your “Grain-Lovin” neighbors and family! You know, the ones that think you are crazy and are deprived of all the “good stuff.” They will think you are off your “diet!” lol



It took me Less than 20 minute from start to finish which I LOVE now that I have 2 little ones under 2!  Mama needs her chocolate and I can literally whip these up in a jiffy!!  I was so happy that I can give my 23 month old son one of these brownies without any guilt or worries that he will be bouncing off the walls, he does that well all by himself!

Also, I am so excited that I finally got a chance to use my Brownie Pan I got for Christmas!  I LOVE THIS PAN, thanks Aunt Mary!  I think next I will make my biscuits and also maybe individual Pineapple Upside Down Cakes using this pan! The price is also right, check it out HERE! Less than $18 on Amazon but I think they have them at Wal-Mart or you may have one in the closet from a Pampered Chef party. I love the Brownie Pan because it portions out the recipe nicely and the brownies cook quicker because the heat transfers through the metal dividers!

Dairy-Free Option

Simply use coconut oil in the place of butter and coconut milk in the place of the dairy. They will have a slight coconut flavor which I LOVE!

Nut-Free Option

Can’t have nuts?? No problem!  Grind raw pumpkin seeds in a Magic Bullet (I LOVE my Magic Bullet for jobs like this) until you have a fine powder that looks like almond flour (only it will be green). For this recipe around 2.25 oz by weight or you should be able to measure it cup for cup as long as the pumpkin seeds don’t get packed down.

Brownie Pan

Copy Cat Little Debbie Fudge Brownies
Write a review
  1. Brownies

    • 3/4 cup almond flour (I use blanched Honeyville)
    • 1 tbsp. coconut flour (I use Tropical Traditions or Bob's Red Mill)
    • 1 tsp. baking powder
    • 3 tbsp. Raw Cacao Powder or unsweetened cocoa powder (Not Dutch Processed)
    • 1/4 tsp. plus 1/8 tsp Pure Kal Stevia to taste (or sweetener of choice)
    • 2 pastured eggs (room temperature)
    • 2 tbsp. salted butter (room temp) or coconut oil for dairy free (if using unsalted butter or coconut oil, add a pinch of salt)
    • 2 tbsp. heavy whipping cream (or sour cream; coconut milk/almond milk for dairy free)
    • 2 tbsp. cold brewed coffee (or any liquid but coffee is nice)
    • 1 tsp. pure vanilla extract
    • 2 tbsp. mini chocolate chips (Enjoy Life Brand or THIS chocolate Bar cut up or you could use THESE lower-carb chips from blog) (These are optional but included in the carb count)

    Fudge Sauce

    • 3 tbsp. unsalted butter (or ghee)
    • 3 tbsp. raw cacao powder or unsweetened cocoa powder
    • 3 tbsp. milk (cow's, heavy cream, almond or coconut milk)
    • 1 tsp. pure vanilla extract
    • 1/16th tsp. Organic Kal Stevia or 1/8 tsp. Organic Trader Joe's Stevia, or sweetener of choice (to taste)
    • 1 tbsp. coconut sugar or raw honey (Optional.  I used it to make the frosting a little sweeter without risking the bitterness from adding extra Stevia)
  1. Brownies

    Preheat oven to 325 degrees F.  Lube with butter or coconut oil a 8X8 inch pan or use a brownie pan. (If using a regular pan, line bottom with parchment just to make sure they don't stick.)

    Blend dry ingredients in medium bowl. Add wet ingredients to same bowl and mix with wooded spoon until blended. Taste for sweetness and adjust if needed.

    Pour batter into pan and spread evenly to corners.  If using brownie pan, place divider in batter to create 12 separate brownies. Using the divider will also help the brownies cook faster without drying them out.

    (If not doing frosting, top with 1/2 cup chopped nuts.  If doing frosting, hold off on nuts right now.)

    Bake for 10-12 minutes if using brownie pan and 12-14 minutes if using 8X8 pan.  DO NOT OVER BAKE!!

    While brownies are baking, make Fudge Sauce. (Omit frosting for dairy-free or use coconut oil instead of butter. The next batch I make I will use coconut oil instead of butter and coconut milk instead of cow milk.  I feel confident it will work but I haven't tried it yet).

    Fudge Sauce

    In small sauce pan, melt butter.  Turn off heat and whisk in cocoa powder until smooth.  Add milk, vanilla and sweeter. Whisk until smooth.  Taste for sweetness and adjust if necessary.

    Once brownies come out of oven (and still warm), pour fudge sauce over brownies and spread.  If using brownie pan, keep divider in and add 1 tbsp of frosting per brownie. Let set for about 15 minutes (optional) and then remove divider or cut and serve brownies.  EAT! ;-)

    Serve warm, room temperature or out of the fridge.  Store leftovers in fridge.

Satisfying Eats

cookbook collage 3-5-14

Like this recipe??  Be sure to check out Satisfying Eats Cookbook HERE for more yummy, SATISFYING recipes!


** Nutritional information was obtained through

move connor's eyes

The faces of Satisfying Eats


Some of the links contained in this post are Affiliate Links. If you make a purchase through the links provided, I will receive a small (very small) commission which I used to buy more ingredients to create more recipes. This is at NO cost to you! I have chosen these products not to receive a commission, but because I think they are the best on the market. These are ingredients and equipment that I actually use.  This commission helps compensate me for my time, and justifies the hours a day that I spend in the kitchen creating recipes, on the computer posting blogs, and sharing helpful information with you. 

By clicking on any links in my blog, you are helping me continue doing what I LOVE to do!  Also, when purchasing items from Amazon, consider clicking on THIS affiliate link.  Anything you purchase within 24 hours after clicking on THIS link, I will receive a small commission as well. Thanks again for all of your support, it is greatly appreciated!  More great recipes to come!

For a complete list of recommended items, check out THIS link or Shop in my Amazon Store.


  1. loulou says

    Τhank you for the wonderful recipe! One question though…Do they have 3 gr of carb each with or without frosting? I just wanted to be sure…

  2. Beth says

    I made these today.
    They are a nice moist gluten-free brownie.
    I made the Fudge Sauce dairy-free and it came out really well.

  3. Diana says

    I made these using a brownie pan too….YUMMY! Thanks Melissa for creating and sharing this recipe, its a keeper!

  4. Andi Adams says

    On a whim, I made these last weekend. They are so good, fast, chocolatey & tender, that I had to hide them in the freezer to keep myself from eating them all at once.

  5. Carmen says

    I made these brownies tonight and all I have to say is, WOW!!! SO good! My favorite sugar free and grain free dessert so far!

  6. Debbers4 says

    These were really good! I don’t use Stevia, and I just started not to eat sugar about a month ago, so I am still in the experimenting phase with a different natural sweetener and how much to use in recipes vs the Stevia. These recipes help allow me to feel like I don’t have to go without the “normal” sweets

    • says

      Glad you enjoyed the recipe! With stevia, it depends on what kind you use. The measurements given in the recipe ONLY apply to Kal Stevia. As you can see, I use a combo of Kal Stevia and raw honey or coconut sugar. I highly recommend trying Kal Stevia. Here is the link:

  7. tryingtoeatwell says

    I have made these chocolate cakes and they are absolutely delicious and so easy to make. Thank you for this awesome recipe!

  8. Kim says

    Is there anything I can substitute for the coconut flour? I’d really like to make these for a church event on Friday.

    • says

      Kim, you can try omitting it, maybe using 2 tbsp of almond flour. It should not affect the overall texture too much. The key is NOT to overbake! Be sure to taste your batter before putting them in the oven for sweetness. Good luck and I hope everyone enjoys them.

    • says

      Lily, I have never used all coconut flour for this recipe. If you are looking for a nut-free version, check out my Triple Chocolate Cake Cookie using ground pumpkin seeds or sunflower seeds. It really works!

  9. Paula Poplos says

    OH MY GOODNESS!!! These came out fabulous! First time using the organic coconut sugar too. Adds just the right amount of added sweetness and texture to the fudge topping.

    • satisfyingeats says

      Dawn, you will need much more honey than 1 tbsp. I would add 2-3 tbsp. and then taste your batter for sweetness and adjust if needed.

  10. Pam says

    I made these tonight to try to curb my chocolate cravings now that I’m gluten and dairy free. I used coconut oil, almond milk and agave sweetener (2 Tbsps)….I will add more agave next time as they weren’t sweet enough. Other than that they were really quite good. The bake time on the recipe is not nearly long enough though. I baked mine at 325F for 40 minutes (after 15 mins they were still liquid). They are very moist but don’t have the chewy consistency of Lil’ Debbie’s.

  11. Keira says

    do you think it would be possible to use am egg subsitute of some sorts for these brownies? I’d so love to make them
    but unfortunately can’t do eggs :-/
    thank you so so much!!

  12. says

    Cannot thank you enough for this recipe!! We have been LCHF for over a year now and I’ve tried dozens of brownie recipes that were failure after failure… but these were AMAZING!!! Someone should definitely award you for this perfect accomplishment! Thank you so much for helping us out! God bless! :)


Leave a Reply

Your email address will not be published. Required fields are marked *