Paleo Fudge Brownies

Paleo Fudge Brownies

Moist and chewy, these dark chocolate Paleo brownies will satisfy the most serious sweet craving. They’re delightfully fudgy, and taste even more luscious with Paleo Mocha Buttercream Frosting. This recipe is super low in carbs – just 5.1 g carbs and 0.7 g sugar per brownie! That’s because it uses low-carb shredded coconut (27% carbs) and zero carb Just Like Sugar Table Top natural chicory root sweetener. Or substitute your favorite sweetener. The secret to its fudgy texture is to add sweetener to both the dry and wet ingredients, which makes a decadent, moist “ganache au chocolat” inside the brownies. Do not overbake – they’ll seem wet, but they continue to bake after they’re out of the oven. For the most delicious flavor and texture, follow this recipe exactly. Equipment needed: A food processor. Makes 20 rich brownies. See nutrition facts panel at bottom of page. For more fun, here’s a nutritional comparison of 3 popular brownie recipes!


  • 1 1/2 cups walnuts or pecans, soaked and crisped if possible. See All About Nuts
  • 3 cups Just Like Sugar Table Top natural chicory root sweetener (not Baking), or your favorite sweetener.
  • 1 cup medium-shredded unsweetened coconut flakes
  • 3/4 cup pure cacao powder
  • 1 tablespoon roasted carob powder (optional)
  • 1 1/2 teaspoons decaffeinated coffee powder (optional)
  • 1/2 teaspoon unprocessed salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon nutritional yeast (optional butter flavor)
  • 1/2 cup warm filtered water or warm unsweetened coconut milk
  • 1 tablespoon pure vanilla extract
  • 1/2 cup roasted almond butter
  • 2 tablespoons raw Yacon syrup (optional for low-carb caramel taste)
  • 1/3 cup coconut oil
  • 3 large eggs, at room temperature
  • Powdered Organic Zero Sweetener, for dusting (optional)


  1. Preheat the oven to 350°F. Line a 9-inch square pan or a 9 x 13-inch pan with parchment paper that overhangs on the sides for easy removal. Chop the nuts coarsely in the food processor. Place in a large mixing bowl.
  2. In the dry food processor fitted with the “S” blade, grind 1 cup of the sweetener to a very fine powder.
  3. Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  4. To the ingredients in the food processor, add cacao powder, carob powder, (if using), coffee powder (if using), salt, baking powder, nutritional yeast (if using). Mix well. Place in the mixing bowl with the nuts.
  5. Place in the empty food processor the remaining 2 cups of sweetener and grind it to a fine powder. Add the 1/2 cup of warm water through the hole at the top. Mix briefly until the sweetener is dissolved. Add the eggs, vanilla, almond butter, yacón syrup (if using), and coconut oil. Mix well until totally incorporated.
  6. Pour the wet ingredients into the dry mixture. Stir briefly. The batter will be very thick.
  7. Spoon the batter into the prepared baking pan and spread evenly.
  8. Bake for 24 to 25 minutes. Let cool completely for 2 hours, in the pan on a rack. Use the paper handles to lift the cake onto a cutting board. It’s best to cut when they’re completely cooled, and even easier if they’re chilled. If you cut them when they’re warm, they’ll be delicious but they’ll fall apart. Dust with powdered Organic Zero (optional). Cut four by five into twenty squares and enjoy!