Yield: 9 brownies

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 35 minutes

Ingredients

• 1 cup (240 g) plain full-fat Greek yogurt
• 2 large eggs
• ½ cup (50 g) unsweetened cocoa powder
• ⅓ cup granulated erythritol, allulose, or monk fruit sweetener
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• Pinch of salt
• Optional:
  • ¼ cup sugar-free dark chocolate chips
  • ¼ cup chopped walnuts or pecans

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease or line an 8×8-inch baking pan with parchment paper.
3. In a bowl, whisk together the Greek yogurt, eggs, vanilla, and sweetener until smooth.
4. Add cocoa powder, baking powder, and salt.
5. Mix until no dry spots remain.
6. Fold in chocolate chips or nuts if using.
7. Pour into the prepared pan and smooth the top.
8. Bake for 20–25 minutes until the edges are set and a toothpick comes out with a few moist crumbs.
9. Cool completely before slicing for the fudgiest texture.

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Nutrition Information (Approximate)

Per brownie (without optional chocolate chips or nuts):

• Calories: 75
• Protein: 6 g
• Fat: 3 g
• Total Carbohydrates: 5 g
• Fiber: 2 g
• Sugar Alcohols (if using erythritol): 3–4 g
• Net Carbs: 3 g

With Walnuts (1 tablespoon per brownie)

• Calories: 95
• Protein: 6 g
• Fat: 6 g
• Net Carbs: 3–4 g

Nutrition will vary depending on the brand of yogurt, cocoa, and sweetener used.

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Nut Information

Walnuts

• Rich in omega-3 fats.
• Add crunch and a buttery flavor.
• Increase healthy fats and calories.

Pecans

• Slightly lower in carbs than walnuts.
• Sweet, buttery flavor.
• Great for keto baking.

Almonds

• Add protein and vitamin E.
• Can be chopped or sliced.

Nut-Free Option

Simply omit the nuts. The brownies will still be fudgy.

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Storage

• Room temperature: Up to 2 days in an airtight container.
• Refrigerator: Up to 5 days.
• Freezer: Up to 2 months. Wrap individual brownies and thaw overnight in the refrigerator.

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Frequently Asked Questions

Q: Are these really zero carb?

A: No. Greek yogurt and cocoa powder naturally contain carbohydrates. These are best described as low-carb brownies.

Q: Can I use regular yogurt?

A: Greek yogurt is recommended because it is thicker and contains more protein. Regular yogurt may make the batter too thin.

Q: Can I make them keto?

A: Yes. Use full-fat Greek yogurt and a keto-friendly sweetener such as allulose, erythritol, or monk fruit. Keep in mind there will still be a few net carbs per serving.

Q: Why are my brownies too soft?

A: They continue to set as they cool. Refrigerating them for a few hours also improves the texture.

Q: Can I add chocolate chips?

A: Yes. Use sugar-free chocolate chips to keep the carbohydrate content low.

Q: Can I freeze them?

A: Yes. Wrap each brownie individually and freeze for up to 2 months.

Q: Can I add protein powder?

A: Yes. Replace about 2 tablespoons of the cocoa powder with chocolate protein powder. If the batter becomes too thick, add 1–2 tablespoons of Greek yogurt or milk.

Q: Are these gluten-free?

A: Yes, as long as all ingredients (especially baking powder and chocolate chips) are certified gluten-free if needed.

Tips for the Best Brownies

• Use full-fat Greek yogurt for a richer, fudgier texture.
• Do not overbake—slightly underbaked brownies become wonderfully fudgy as they cool.
• Let them cool completely before cutting for clean slices.