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Sugar, Wheat and Gluten Free Low Carb (high fiber) Fudge Brownies

First let me start off by saying that brownies are one of those elusive creatures that is really hard to make sugar free, let alone low carb. Perfecting a low carb brownie recipe has taken me quite a bit of time. Creating a grain-free variety that comes out chewy and moist is difficult. The secret to a chewy brownie? Polydextrose.
No, it’s not a paleo ingredient. It’s basically a sugar molecule with a slight chemical difference that allows it to pass through our guts undigested– a little something we’ve come to know as fiber. It’s a white powder that lends a chewy texture to some baked goods, and in these brownies, it’s the key ingredient for keeping them “fudgy.” Polydextrose is a gluten free food and is available for purchase here (among other places). It’s extremely inexpensive and will last you a long time– I’ve had my bag for at least a year now and it’s still at least half full.
Now, beyond brownies, I really don’t use polydextrose in anything. It’s not a real “food,” per say. I try my best to stay away from pseudofoods. However, when you’re looking to indulge in a treat once in awhile, it’s a much, much, much better option than wheat flour and sugar.
These brownies don’t have the integrity of “real” brownies– meaning that while they cut easily, they do tend to fall apart easily as well. Fret not, though– that means nothing in the way of taste. It’s not like these are going to be sitting on your plate for long enough for you to care whether or not they come out in a perfect square. Then again, do sugar and flour-based brownies usually come out in perfect squares either? Nah!

Sugar Free, Wheat Free, Gluten Free, Low Carb (high fiber) Fudge Brownies 


  • 1/2 cup ground golden flax seed
  • 1/2 cup polydextrose fiber
  • 1/2 T coconut flour
  • 1/2 cup melted coconut oil
  • 1/4 cup heavy whipping cream
  • 1/4 cup water
  • 1 egg
  • 1/2 cup pure unsweetened cocoa powder
  • 3/4 cup Swerve (or granulated erythritol)
  • 10 drops liquid stevia extract
  • 2 T natural xylitol honey substitute (sugar free “honey” sweetened with xylitol)
  • 1/4 tsp. salt
  1. Preheat oven to 350 and grease an 8 x 8 inch square baking pan.
  2. In a large bowl, whisk together coconut oil, whipping cream, water, egg, salt, honey substitute, Swerve, stevia and salt until smooth and no lumps remain.
  3. Add in ground flax seed, polydextrose and coconut flour. Mix together with spatula until mix is relatively smooth and free of large lumps.
  4. Spoon into greased baking pan and bake on middle rack for approximately 20-25 minutes or until center of brownies is soft but not jiggly. Do not overbake these– the center will NOT pass the toothpick test, and that’s OK.
  5. Let cool completely before cutting.
Nutrition (in 1/10th of recipe): 160 calories, 15 g carbs, 12 g fiber (3 g net carbs), 16 f fat, 3 g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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