What is a good substitute for sugar in brownies?

A good sugar substitute depends on both taste and texture. For brownies, powdered allulose is one of the best options. It dissolves well, has no aftertaste, and gives that classic chewy bite. Monk fruit sweetener (especially blended with erythritol) is another favorite because it's easy to find and has a clean flavor. If you're baking with a pre-made sugar free brownie mix , check the label—it often includes a balanced blend already. Avoid using liquid sweeteners like stevia extract alone unless the recipe was designed for it—they can cause consistency issues and bitterness. For more sugar alternatives, take a look at my sugar-free baking basics.

What happens if you don't put sugar in brownies?

If you remove sugar without adjusting the other ingredients, you’ll likely end up with dry, cakey, or crumbly brownies. That’s because sugar adds not only sweetness but also moisture and binding. Without it, brownies can taste flat and fall apart. But in a well-tested sugar free brownie mix , sweeteners and fat balance the batter and keep that fudgy structure intact. I talk about this a lot in my keto baking lessons, where sugar alternatives take center stage.

Is sugar important in brownies?

In traditional baking, yes. Sugar contributes to texture, moisture, color, and flavor. But in sugar free brownies , you can replicate those qualities with the right ingredients. Allulose and erythritol help with texture and sweetness, while butter, eggs, and almond flour provide structure and depth. The key is understanding that sugar-free baking isn’t just a swap—it’s a recipe redesign. But trust me, it’s worth the effort.

What replaces sugar when baking?

In brownies, powdered sweeteners like allulose or monk fruit blends work best. They provide sweetness without changing the structure too much. Erythritol , xylitol , and Swerve are also common, though each has a slightly different sweetness level and aftertaste. Choose based on your taste preference and dietary needs. For tips on how to select and use these, check out my ultimate sugar substitute guide.

Sugar Free Brownies – 1 Amazing Recipe for Guilt-Free Fudgy Delight

Name: Sugar Free Brownies That Are Fudgy, Delicious & Diabetic-Friendly
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ sticks (175g) unsalted butter, very soft or melted; ⅔ cup (100g) powdered allulose or monk fruit sweetener; 3 large eggs, room temperature; ⅓ cup (40g) unsweetened cocoa powder; 6 oz (175g) dark chocolate (at least 85%) or sugar-free; ¾ cup (75g) almond flour; Optional: 1 tsp vanilla extract, pinch sea salt, ½ cup sugar-free chocolate chips

Description

Fudgy, rich, and totally guilt-free, these sugar free brownies are perfect for low carb, keto, or diabetic diets.

Ingredients

Scale

1½ sticks (175g) unsalted butter, very soft or melted

⅔ cup (100g) powdered allulose or monk fruit sweetener

3 large eggs, room temperature

⅓ cup (40g) unsweetened cocoa powder

6 oz (175g) dark chocolate (at least 85%) or sugar-free

¾ cup (75g) almond flour

Optional: 1 tsp vanilla extract, pinch sea salt, ½ cup sugar-free chocolate chips

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Instructions

1. Melt the chocolate using a water bath until smooth.

2. In a large bowl, blend butter, sweetener, eggs, and cocoa powder.

3. Add melted chocolate and almond flour. Mix into thick batter.

4. Line a 5×9 inch pan with parchment. Pour in batter and smooth top.

5. Bake at 356°F (180°C) for 25 minutes. Don’t overbake!

6. Cool completely in pan before slicing.

Notes

Store at room temperature for 3–4 days or refrigerate for up to 1 week.

Freeze in individual portions for up to 3 months.

Sub coconut oil for butter for a dairy-free version.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 192
Sugar: 1g
Sodium: 30mg
Fat: 18.8g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 4.1g
Fiber: 1.4g
Protein: 2.9g
Cholesterol: 64mg