Are these suitable for diabetics?

They can be, depending on the sweetener you choose. Healthy Sweets For Diabetics often rely on erythritol, allulose, or monk fruit blends — pick what works for you and check labels.

Will they taste “real” without sugar?

Yes — with quality cocoa and the right sweetener (allulose or monk fruit blends work best), you’ll get real chocolate satisfaction. Greek yogurt helps with both texture and taste.

Can I make them vegan?

Swap eggs for flax eggs and use a thick plant-based yogurt — results vary, and texture will be less fudgy but still tasty.

How many calories per brownie?

Roughly estimates depend on sweetener and yogurt choice, but these are noticeably lower-calorie than traditional butter-heavy brownies.

Zero-Sugar Greek Yogurt Brownies — Healthy Vegetarian Desserts You’ll Crave

Name: Zero-Sugar Greek Yogurt Brownies — Healthy Vegetarian Desserts You’ll Crave
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: ½ cup plain Greek yogurt; ½ cup unsweetened cocoa powder; ¼ cup almond flour; ¼ cup sugar-free sweetener (erythritol, monk fruit blend, or your preferred substitute); ½ teaspoon baking powder; ¼ teaspoon salt; 2 large eggs; 1 teaspoon vanilla extract; ¼ cup unsweetened almond milk; ¼ cup sugar-free dark chocolate chips (optional, for extra pockets of chocolate)

Description

Fudgy, chocolatey brownies without added sugar — made moist and tender with Greek yogurt. Ready in about 35 minutes from start to finish.

Ingredients

Scale

½ cup plain Greek yogurt
½ cup unsweetened cocoa powder
¼ cup almond flour
¼ cup sugar-free sweetener (erythritol, monk fruit blend, or your preferred substitute)
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
¼ cup unsweetened almond milk
¼ cup sugar-free dark chocolate chips (optional, for extra pockets of chocolate)

Instructions

Heat the oven to 350°F (175°C). Line an 8×8 pan with parchment paper so you can lift the brownies out easily after baking.
In a medium bowl, whisk together the Greek yogurt, eggs, vanilla, and almond milk until the mixture is smooth and uniform.
In a separate bowl, combine the cocoa powder, almond flour, sweetener, baking powder, and salt. Sift or whisk to eliminate lumps and ensure even distribution.
Add the dry mix to the wet ingredients in batches, folding gently until no streaks of flour remain. Stir just until incorporated — overmixing will toughen the brownies.
If using, fold in the sugar-free chocolate chips so they’re evenly scattered through the batter.
Transfer the batter to the prepared pan and smooth the top with a spatula.
Bake for 20–25 minutes. The brownies are done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs clinging to it (you don’t want a dry toothpick).
Remove from the oven and let cool completely in the pan on a wire rack. Use the parchment to lift the slab out, then cut into nine or twelve squares, depending on desired portion size.

Notes

Storage
- Store cooled brownies in an airtight container in the refrigerator for up to one week, or freeze wrapped portions for longer storage. Thaw at room temperature before serving.

Nutrition

Calories: 85 kcal