Zero Carb Greek Yogurt Brownies
Zero Carb Greek Yogurt Brownies
Low carb • Sugar-free Greek yogurt brownies — 25 minutes, sixteen squares
These are zero-carb Greek yogurt brownies, not boxed mix. Cocoa, eggs, allulose, and plain Greek yogurt bake into a dark stacked square with walnuts on top, like the photo. Twenty-five minutes. No sugar, no wheat flour.
Sixteen small bars. Pull them while the center is still a little fudgy.
Why you’ll love these brownies
- 3.5g protein per bar — Greek yogurt and eggs
- 1g net carbs — cocoa and allulose, not flour
- About 25 minutes, one pan
- Dark fudgy crumb, walnut tops, stacked squares, like the photo
- No boxed mix, no sugar
- They stay moist if you do not overbake
Health notes
- Protein: Greek yogurt and eggs carry the square.
- Lower carb than boxed brownies: No wheat flour. Close to keto at 1g net.
- Sixteen bars: Macros are per small square, not the stack.
- Flour, sugar cocoa mix, or extra walnuts will jump the carbs. Keep the batter lean.
Key element — yogurt batter, fudgy center
A dry brownie baked too long. Whisk yogurt with cocoa and eggs, bake until just set, and top with a few walnuts so the stack looks like the photo.
Ingredients
Brownies (16 small squares)
- 1 cup plain unsweetened Greek yogurt
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/4 cup allulose
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 8 walnut halves, for the top
Swaps
- Skyr: Same 1 cup.
- Monk fruit blend: Use a 1:1 allulose mix.
- Wheat flour or sugar cocoa mix: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Line an 8-inch pan with parchment. |
| 2 | Mix. Whisk yogurt, eggs, cocoa, allulose, vanilla, baking powder, and salt until smooth. |
| 3 | Pan. Spread the batter. Press walnut halves on top, like the photo. |
| 4 | Bake. Bake 15 to 18 minutes until the edges are set and the center still looks fudgy. |
| 5 | Cool. Cool 20 minutes. Cut 16 small squares. One square is one serving. |
Pro tips
- Use thick Greek yogurt. Thin yogurt makes a wet slab.
- Pull the pan while the center still looks a little underdone.
- A few walnut halves match the photo. A full cup of nuts raises calories.
- Cool before cutting so the squares stack clean.
- Allulose stays moist. Straight erythritol can dry the crumb.
Nutrition
| Nutrient | Per bar (1 of 16) |
|---|---|
| Calories | 30 |
| Protein | 3.5g |
| Net carbohydrates | 1g |
| Total carbohydrates | 2g |
| Fiber | 1g |
| Total fat | 1.5g |
| Sodium | 35mg |
Estimates with plain Greek yogurt, cocoa, allulose, and a few walnuts. Flour or sugar cocoa mix will raise carbs. This is a lower-carb yogurt brownie, close to keto.
Variations
Espresso
Add 1/2 tsp instant espresso to the batter.
Mint
Add 1/8 tsp peppermint extract.
No nuts
Skip the walnuts if you want a flatter top.
Mug
Bake one fourth of the batter in a mug 90 seconds.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Covered |
| Freezer | Up to 1 month | Thaw in the fridge |
| Room temp | 1 day | Then fridge |
FAQ
Test your knowledge
5 quick questions about these brownies
1. Protein per bar?
2. Net carbs per bar?
3. How many bars in the pan?
4. Why pull the pan while the center is still fudgy?
5. Why skip flour and sugar cocoa mix?
Comments (2)
Can I use Stevia instead of ALLULOSE- it gives me an aftertaste
Hannah