Low Calorie Brownies
Published August 26, 2025 • Updated October 13, 2025
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These fudgy low calorie brownies are only 20 calories each with just 1 gram of carbs, but you’d never know it from the crackly tops and rich, chocolatey center that tastes like the real deal. No weird aftertaste, no dry texture—just pure brownie magic in every bite.
1 brownie
16
Servings
20
Calories
0.9g
Fat
2.2g
Protein
1.1g
Net Carb
2.6g
Total Carbs
Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
If you had told me a few years ago that I’d be raving about brownies with only 20 calories and 1 gram of carb, I would’ve politely smiled and kept eating my real brownies. But here we are—and these? These are real brownies. They’ve got that crackly, glossy top, a rich cocoa flavor that makes you pause mid-bite, and an actual fudgy texture—not “fudgy for a healthy dessert,” but legit fudgy-fudgy. And the wildest part? They’re made with Greek yogurt and whipped egg whites instead of butter or oil, and they still feel like a treat.
Why you can eat a brownie everyday
This recipe is what happens when you want to eat brownies daily but don’t want to blow through a thousand calories doing it.
- The secret sauce (well, not literally sauce) is a mix of oat fiber, cocoa powder, and a whole lot of aeration. I’m talking stiff-peak egg whites folded into a rich, cocoa-y base to give these brownies that signature lift without weighing them down.
- Other ingredients do their part: The Greek yogurt adds creaminess, the espresso powder sneaks in depth, and the oat fiber gives structure without bulk. I know it sounds like wizardry, but I promise—this all works.
Now, I won’t lie: these take a tiny bit more effort than a box mix. There are two bowls involved. You have to fold. But if you’ve ever felt personally victimized by a dry, sad diet brownie, this one will make up for it. You’ll pour that thick, airy batter into your pan, bake until you see those classic cracks across the top, and then—this is key—let them fully cool. That’s when the texture magic happens. Once cooled and sliced into 16 squares, you’re rewarded with perfect little brownie bites that don’t taste “low calorie” at all.
If you’re anything like me, you’ll immediately go back for a second (or third), and then have to remind yourself that these are only 20 calories each. Which honestly means you’re allowed to forget how many you’ve had. These are the brownies I make when I want something chocolatey after dinner but don’t want to feel weighed down—or when I just need something sweet with my afternoon coffee. They’re light enough to fit into any day, but satisfying enough that I never feel like I’m missing out.
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Ingredients
1 tablespoon oat fiber -
1/2 cup unsweetened cocoa powder
-
1/2 cup sugar-free sweetener
-
1 teaspoon instant espresso or coffee
-
1/2 teaspoon baking powder
-
pinch of salt
-
3 egg whites
-
3/4 cup plain Greek yogurt
-
1/4 cup nut or seed milk of choice
-
1 teaspoon vanilla extract
Step by Step Instructions
-
Preheat oven & mix dry ingredients
Preheat oven to 375°F. Line a square 8x8 or 9x9 baking dish with parchment paper and spray with cooking oil. Set aside. In a large bowl, whisk together oat fiber, cocoa powder, sweetener, instant espresso, baking powder and salt. Set aside.
Ingredients
- 1 tablespoon oat fiber
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar-free sweetener
- 1 teaspoon instant espresso or coffee
- 1/2 teaspoon baking powder
- pinch of salt
-
Beat egg whites
In a medium bowl, pour in egg whites. Using an electric mixer, mix on medium speed until frothy. Then increase speed to high and continue to beat until stiff peaks form. Set aside.
Ingredients
- 3 egg whites
Quick Tip
Stiff peaks means when you lift the beaters out of whipped egg whites, the peaks stand straight up without collapsing or folding over. -
Remaining wet ingredients
To the bowl with the dry ingredients, add yogurt, milk and vanilla. Mix until combined.
Ingredients
- 3/4 cup plain Greek yogurt
- 1/4 cup nut or seed milk
- 1 teaspoon vanilla extract
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Fold it in
Add a third of the egg meringue mixture to the chocolate batter and fold in carefully trying to keep as much air as possible in the batter. Add another third of the egg mixture and fold in. Once incorporated, gently fold in the remaining egg mixture.
Quick Tip
To fold in meringue, gently scoop from the bottom of the bowl and lift it over the top in a slow, turning motion to combine without deflating the air. -
Pour the brownie batter into the prepared pan and bake at 375°F for 25 minutes or until the brownies begin to crack around the edges and is puffy on top. The batter may still be a little wet in the middle but will solidify as it cools. Remove from the oven and let cool completely.
Quick Tip
The brownies will deflate as they cool too. -
Cut them into squares
Using a sharp, clean knife, cut the brownies into 16 squares to make them 20 calories each.
I used almond milk and a monk fruit erythritol blend for the sugar free sweetener, and the instant espresso really amplified the chocolate flavor. Lining a 9×9 pan with parchment plus a light spray of oil made removal effortless with no sticking. Baking at 375°F for 25 minutes gave set puffy edges while the center looked a bit wet but it firmed up perfectly once completely cool. The oat fiber delivered a dense fudgy crumb without any bitterness. For meal prep I chilled them overnight and stored portions in the fridge and they stayed moist and chocolatey for four days at just 20 calories and 1.1 grams net carbs each.
I loved how easy the folding step was even for a beginner like me and the Greek yogurt gave these brownies a creamy texture that was surprisingly satisfying. Definitely a keeper for when I need something chocolaty without the guilt.
Loved how simple and speedy this recipe was to follow. The rich chocolate taste paired perfectly with the creamy texture from the Greek yogurt. Next time I may try adding a sprinkle of chopped walnuts for a little crunch.
I was amazed at how these brownies smelled just like traditional ones while baking and the crackly tops added a real bakery-style touch. I used coconut milk and they still turned out moist and rich. These might be my new go-to treat for low calorie chocolate cravings.
Beating the egg whites to stiff peaks made all the difference in creating an airy yet rich texture. I really appreciated how the Greek yogurt added a creamy tang to balance the deep chocolate flavor from the unsweetened cocoa and espresso. Folding the egg whites in thirds kept the batter light and fluffy. I was surprised at how crackly the tops turned out without any oil or flour. Cutting them into perfect 16 squares made accurate portions super easy.