Diabetic fudgy brownies so satisfying and chocolatey that you only need one to satisfy. The perfect halfway point between a brownie and chocolate fudge.
Most of the diabetic brownie recipes on Google have wonky ingredients like beans and sugar alcohols.
Here’s the thing, beans are great for protein, but they’re so bitter that you have to increase whatever sweetener you use. And sugar alcohols are too new for us to know how they’ll affect our health long term.
That’s why I made this diabetic friendly brownie recipe using ingredients similar to a normal brownie recipe.
But when a liquid sweetener is swapped for a dry, granulated sweetener, the texture changes. It’s not a bad thing at all – the final product is more dense and chewy.
That’s why I say these brownies are the halfway point between a traditional brownie and chocolate fudge.
Fudgy Brownie Ingredient Substitutions
Hershey’s Sugar Free Chocolate Chips are sweetened with Maltitol, which affects blood sugar similarly to sugar.
Lily’s is sweetened with stevia and is now sold in Walmart. You can also find other sugar free brands online (Amazon.com).
Another option is to use the melting chocolate that comes in bars in the baking section/aisle.
The darker the chocolate, the better, especially for diabetics.
Dark chocolate has more magnesium, which aids in lowering blood sugar. So look for 65% dark chocolate or more.
The darker the chocolate, the more bitter the taste. So if you’re not used to dark chocolate, start at 60% and work your way up.
Any fat is okay to use – coconut oil, avocado oil, butter, etc.
Lard, margarine, or any other fat the has “hydrogenated” in the ingredients is NOT okay for diabetics. Hydrogenated fats lessen the effectiveness of your insulin.
NOTE – Many peanut butters contain hydrogenated ingredients.
Agave was used because it’s 1/3 the glycemia of sugar and 1/2 the glycemia of honey, but the agave can be swapped for honey without altering the recipe.
If you don’t have agave or honey, leave out the cocoa powder as well and add 1-2 oz more of the chocolate chips. This will compensate for both the sweetness and chocolate flavor.
Other Chocolate Recipes
- Medium Bowl & Small Bowl
- Measuring Cups & Spoons
- Muffin Pan
Wet Mix #1
- 3 oz Sugar Free Chocolate Chips
- 3 Tbsps Coconut Oil or Butter
Wet Mix #2
- 1 Egg
- 2 Tbsps Amber Agave (or honey)
- 1 t Vanilla Extract
- 2 Tbsps Unsweetened Cocoa Powder
- 1/8 t Salt
- 2 Tbsps Flaxseed Meal (optional for fiber and structure or use Almond Flour)
- Preheat oven to 375°F.
Wet Mix #1
- In a bowl, combine the chocolate chips and oil. Melt in the microwave, checking and stirring every 30 secs until melted.
Wet Mix #2
- Lightly beat the egg, agave and vanilla in a separate bowl, then add to the chocolate mixture and mix until well combined.
- In a clean bowl, mix the cocoa powder, salt and flaxseed/flour until combined.
- Pour the dry mix into the wet mixture. Stir until combined. (Lumps are OK.)
- Divide the batter evenly into 8 brownies in the muffin pan. Bake 15-20 mins. Muffin liners aren't necessary. Once these are completely cooled they'll 'knife' out just fine.