Guilt-free “Little Debbie” Fudgy Brownies have never been so easy! These flourless brownies have less than 4 net carbs per serving and are so filling!
Tips & Substitutions:
- Nut butter options: I prefer cashew butter or almond butter (THIS kind has no added sugar or salt) but any nut or seed butter will work such as peanut butter or sunflower seed butter for nut-free. YES, you can definitely make your own almond butter or cashew butter but I did not. I have made these brownies a dozen times and used different brands including fresh ground almond butter from Fresh Market. Every brand I tried worked well.
- Sweetener Options: I used 99% Stevia Select and and additional 1 tablespoon Truvia (I was gifted a HUGE box) but you could also use any sugar substitute or even coconut sugar. The key is to taste BEFORE you bake so that the sweetness can be adjusted. (See Microwave Test below.) If using sugar or sugar equivalent, use 3/4 cup measurement and cook for additional 7-9 minutes.
- Fat options: Ghee or coconut oil can be used in the place of butter
- Dairy Options: Heavy whipping cream can be used in the place of coconut milk. Even though I use coconut milk in the recipe, the brownies DO NOT taste like coconut at all.
- Nut-Free Option: Sunflower seed butter or pumpkin butter.
- For fudgy brownie, use the baking powder as called for in the recipe. For a more cakey brownie, use 1/2 teaspoon baking SODA.
- 3.8 net carbs is using a bittersweet chocolate chip. To cut carbs even more, consider eliminating the ganache topping or using THESE stevia sweetened chips. Without the ganache, each brownie is around 2 net carbs and still delicious.
- Optional: Add nuts to batter or top with nuts and bake. This will give the nuts on top a slightly roasted flavor.
Microwave test for sweetness
If you are using a new sweetener and are unsure of how the finished sweetness will be, try this test. Place a small amount of the batter (teaspoon amount) inside a paper muffin liner and microwave for 10-15 seconds. This will let you know the sweetness of the final product so you can adjust if needed.
I hope you enjoy! Below, please tell me what sweetener you use. I am always looking for newer and better sweeteners so I would love to hear from you.
Looking for more yummy recipes, please check out my 2 cookbooks (spiral bound and ebook) HERE!
Check out the video for my Copycat Little Debbie Brownies below. If you enjoy the video and recipe, please share with friends and family. Sharing is caring.
Happy Cookin’,
Melissa
Serving 16
143 calories, 12 grams fat, 3.8 net carbs, 4 grams protein
- Brownie:
- 3/4 cup almond butter or cashew butter
- 1/2 cup raw cacao or cocoa powder
- 1/2 cup coconut milk, canned and full-fat
- 2 large eggs
- 2 tablespoons coconut oil or unsalted butter, melted*
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon Stevia Select Stevia or sweetener of choice, to taste
- 1 tablespoon additional sweetener (optional)
- 1/8 teaspoon salt*
- 1/2 teaspoon baking powder
- * Omit salt if nut/seed butter has salt. If using salted butter, also omit salt.
- Ganache:
- 1/4 cup full fat coconut milk or heavy cream
- 1/4 cup bittersweet or dark chocolate chips
- 1/4 cup chopped walnuts or pecans
Preheat oven to 325 degrees F.
To a medium bowl add ALL BROWNIE INGREDIENTS. Blend well and taste for sweetness, adjust if needed.
Blend until smooth is using a hand mixer. Scrape sides down and blend until smooth.
Oil/butter the bottom of a 8X8 inch pan or use a disposable pan (no need to oil). Pour batter into prepared pan and using angled spatula, spread out evenly.
Bake for about 13 minutes. DO NOT overbake. (See baking times above if using sugar or other grandular sweetener.)
Prepare Ganache.
Microwave coconut milk and chocolate chips for 30 seconds then stir until smooth.** Pour ganache over brownies and sprinkle with nuts. Serve warm or cool in fridge.
** You can also make ganache by scalding milk (or heavy cream in a small pot) and then stirring in chocolate chips until melted.
