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Diabetic-Friendly Fudgy Brownies

ByHannah Peterson

Diabetic-Friendly Fudgy Brownies (Crinkly Top!)

Low-Carb • Sugar-Free • 28 Minutes • Ultra-Moist

These brownies use allulose to get the shiny crackly top and that melt-in-your-mouth fudge texture.

⭐ Ingredients (8×8 pan)

Dry Ingredients

  • 1 cup almond flour
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • ¼ tsp salt

Chocolate Mixture

  • ½ cup unsalted butter
  • ¾ cup sugar-free chocolate chips (Lily’s / ChocZero)
  • ½ cup allulose (best for crinkle top)
  • ¼ cup monk fruit sweetener (optional mix for balance)

Wet Ingredients

  • 2 large eggs
  • 2 tsp vanilla extract

⭐ Instructions

1️⃣ Melt Chocolate Mixture

In a bowl, melt together:

  • Butter
  • Sugar-free chocolate chips
  • Allulose
    Stir until glossy and smooth.

2️⃣ Add Eggs + Vanilla

Whisk in eggs one at a time — this creates the shiny top.
Add vanilla.

3️⃣ Add Dry Ingredients

Stir in:

  • Almond flour
  • Cocoa powder
  • Baking powder
  • Salt

Mix only until just combined (don’t overmix).

4️⃣ Bake

  • Pour into a parchment-lined 8×8 pan
  • Bake at 350°F (175°C) for 18–22 minutes
  • Center should still look slightly soft — they firm as they cool!

5️⃣ Cool Completely

Let cool at least 30 minutes to slice clean fudgy squares.

⭐ Nutrition (per brownie, 12 servings)

Approximate:

  • Calories: 150
  • Net Carbs: 2.5g
  • Sugar: 0g
  • Fat: 13g
  • Protein: 3g

⭐ Tips for PERFECT Fudgy Brownies

  • Use allulose — it creates a shiny, crackly top.
  • Don’t overbake. Slightly underdone = fudgier.
  • Chill 20 minutes before slicing for clean edges.
  • Add 1 tbsp espresso powder for deeper chocolate flavor.

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