Gluten Free Chocolate Brownies: No Sugar Added



Nothing beats a fabulous, moist, fudgy chocolate brownie! Making it gluten- free and sugar- free has been challenging, but SUCCESS has been accomplished! And in case you are wondering,  no black beans or chick peas were added as some recipes have.

My original sugar free chocolate brownie recipe is still delicious, but it uses whole wheat pastry flour. Some comments have been that finding the pastry flour was difficult and many of you asked for a gluten free version.

I’m really happy with how well these turned out and my pretty picky hubby who doesn’t care for many of my lightened up, naturally sweet desserts was liking them too!



If you or your family are not allergic to nuts then you could certainly sub out the 1% milk I used for almond milk, soy or even coconut milk. Since my boys are allergic to nuts and soy I used 1%.

If you do not have unsweetened baking chocolate you could use regular chocolate that is sweetened, just eliminate the stevia powder when mixing the chocolate with the coconut oil.


Pretty simple and easy to make on the weekend for the family or guests!

They tasted fantastic warm right out of the oven!


 *For a Flour-Less version of these brownies, check this recipe!


Gluten Free Chocolate Brownies: No Sugar Added
Nutrition Information
  • Serves: 9
  • Serving size: 1
  • Calories: 149
  • Fat: 10g
  • Carbohydrates: 15g
  • Sugar: 1g
  • Sodium: 28mg
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0g
Prep time: 
Cook time: 
Total time: 
  • 4 tablespoons coconut oil
  • 2 ounces baking chocolate, unsweetened
  • 2 teaspoons plain stevia powder
  • 1 cup Gluten Free All Purpose flour ( I used Bob's Red Mill) or use flour of your choice
  • 1/4 cup cocoa powder, unsweetened
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder, GF
  • 1/2 cup egg whites
  • 1/2 cup applesauce, unsweetened
  • 4 tablespoons milk of choice (I used 1%)
  • 1 -1/2 teaspoons vanilla extract
  • 4 teaspoons liquid chocolate stevia
  • Optional: Chocolate chips, cacao nibs
  1. Preheat your oven to 325 degrees.
  2. In a small bowl melt your coconut oil and baking chocolate.
  3. Stir until combined then mix in stevia powder. Set aside.
  4. In a large bowl combine GF flour, cocoa, salt, and baking powder.
  5. Once combined mix in the rest of the ingredients listed.
  6. Take a spoonful of batter and mix it into the chocolate and coconut oil and whisk until incorporated.
  7. Then pour it all back into the batter.
  8. Spray an 8 by 8 baking dish with nonstick cooking spray.
  9. Pour batter and spread out evenly.
  10. Top with chocolate chips or cacao nibs.
  11. Bake for 25 minutes until a toothpick in center comes out clean.
  12. Let stand for 5 minutes before slicing into 9 squares. Enjoy warm!
Weight Watchers PointsPlus: 4*




Check out my original recipe for Naturally Sweetened Chocolate Brownies!


    • Brenda says

      Sorry about that! Maybe you should increase the stevia to 6 teaspoons. I prefer less sweet but you could always increase.

  1. Alice says

    I made these the other night for a bible study. I’ve never used the Stevia liquid before in baking. So far since going GF/SF this was the best textured fudgey brownie I’ve baked, however I could definitely taste the stevia bitterness. I may try them again and just use agave to help sweeten and decrease the stevia by half or more. I also doubled this recipe in a 9×11 pan and baked for 28 min. Thanks for sharing!

  2. Betsy says

    Hi Brenda!
    Does this work with erythritol rather than Stevia? And is there a less expensive alternative for the Red Mill gluten free flour? I am not much of a baker but I think I could eventually learn to make it from scratch if it means saving money, those Red Mill bags are tiny. Thanks!

    • Brenda says

      I’m sure you could use erythritol but I don’t so i have no idea how sweet in comparison to stevia it is. Today I’m posting a flour-less brownie recipe so you might like it better than this one, no flour, or gluten or dairy or sugar!

  3. Carolyn says

    Thank you so much for this recipe! My husband has many restrictions in his diet and he was thrilled with these brownies. I am going to try making my own whipped cream with coconut milk and top the brownies with whipped cream and berries. Delicious!

  4. says

    Hi Brenda,

    If I want to replace the liquid stevia with powder as well as Coconut flour instead of yours as they don’t sell it here. Can you please let me know how much shall I replace? I know Coco flour is dryer so it uses less but I am not sure in the moistness or if it is going to be chewy. Thanks

    • Brenda says

      I haven’t worked much with coconut flour so I’m really not sure how the texture is. As far as stevia is concerned you can just google a conversion chart for that.

  5. Melisss P. says

    I made recipie n mine came out really bitter. I will try again using more stevia n mabe that can help.they were really moist though!

  6. Jo says

    They have a great texture, but needs a lot more sweetener. I only had sweetened applesauce, used the stevia/sugar mix and was bland and needed to be sweeter. I am going to try again with some coconut syrup or honey added.

  7. says

    Hi I just had a question about the directions in this recipe. I didn’t understand the part where it says “Then pour it all bake into the batter.”

  8. Paula says

    We aren’t big Stevia fans. Could coconut nectar be used instead?
    Also could coconut flour be used instead of the Bob’s Redmill GFf lour?

    • Brenda says

      Yes you could coconut nectar to sweeten instead of stevia but no coconut flour is picky and needs quite a few eggs. it wouldn’t be a good replacement for the GF flour. You might try almond flour instead.


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