Low Calorie Brownies
Published August 26, 2025 • Updated February 3, 2026
This post may contain affiliate links. See my disclosure policy.
These fudgy keto brownies are only 20 calories each with just 1 net carb, 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.
If you had told me a few years ago that I’d be raving about brownies with only 20 calories and 1 net 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. 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.
These take slightly 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 low carb enough to fit into any day, but satisfying enough that I never feel like I’m missing out.
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
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
Step by Step Instructions
Preheat oven & mix dry ingredients
Preheat oven to 375°F. Line a square 8×8 or 9×9 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.
- 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.
- 3 egg whites
Remaining wet ingredients
To the bowl with the dry ingredients, add yogurt, milk and vanilla. Mix until combined.
- 3/4 cup plain Greek yogurt
- 1/4 cup nut or seed milk
- 1 teaspoon vanilla extract
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.
Step 5
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.
Nutrition 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.
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'm adding chopped walnuts for 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.