Sugar Free Sweet Potato Brownies (No Banana Gluten Free)

These sugar free sweet potato brownies are your new go-to treat for when you’re craving a rich, chocolatey dessert without the sugar.

Naturally sweetened, intensely chocolatey, and irresistibly fudgy, they’re made without banana, honey, or maple syrup, making them suitable for low-sugar, candida-friendly, and gluten-free diets.

If you’ve been searching for a healthy brownie recipe with no added sugar, this one ticks all the boxes. It's indulgent, wholesome, and made from simple ingredients. You won’t believe they’re good for you!

If you're looking for a chocolate recipe without the sweet potato, give these delicious sugar free almond butter cups a try instead!

Jump to:

• ? Why You’ll Love These Brownies
• ? Sugar Free Sweet Potato Brownies Ingredients
• ? Step-by-Step Instructions
• ? How to Cook the Sweet Potato
• ? How Much Sweet Potato to Use
• ? Substitutions
• ? Storing Sugar Free Sweet Potato Brownies
• ✨ Tips for Perfect Sugar Free Sweet Potato Brownies
• ❓ FAQ
• Sugar Free Sweet Potato Brownies (No Banana, Gluten Free)

? Why You’ll Love These Brownies

This recipe is one of my all-time favourites, and it’s not just because it’s sugar free. These brownies taste just like traditional ones, with a rich chocolate flavour and dense, chewy texture that decadently sticks to the roof of your mouth.

Here’s why you’ll love them:

• Ultra-fudgy and satisfying
• No refined sugar
• Naturally sweetened with sweet potato (and a little xylitol)
• Gluten-free and dairy-free
• No bananas or dates
• Candida-diet friendly after the initial cleanse

They’re so rich and chocolatey, you only need a small square to feel satisfied. That means fewer cravings and less temptation to binge - perfect if you’re working on balancing blood sugar or trying to adopt a sugar-free lifestyle.

Pairing these sugar-free sweet potato brownies with a glass of unsweetened plant milk is optional but highly recommended!

? Sugar Free Sweet Potato Brownies Ingredients

Here’s what each ingredient brings to the table:

• Sweet Potato adds natural sweetness and dense, moist texture. I prefer to take the skin off to keep the texture smooth and make it easier to mash, but you can keep it on for added fibre (you'll just need to chop it up finely first).
• Almond Butter provides richness, healthy fats, and binding power. I like to make my own homemade roasted almond butter.
• Coconut Oil helps keep the brownies moist and improves texture - be sure to use cold-pressed extra virgin.
• Buckwheat Flour is used as our naturally gluten-free flour that helps structure the brownies and give a cake-like texture.
• Raw Cacao Powder for that deep chocolate flavour and antioxidants (cacao is a rich source of polyphenols). My favourite brand to use is Naturya's raw cacao powder.
• Ground Flaxseed acts as a binder and boosts the fibre content.
• Baking Powder & Bicarbonate of Soda will give a gentle rise and lightness.
• Pure Vanilla Powder enhances flavour and balances the chocolate bitterness. Don’t skip this ingredient, it pairs so well with the cacao! I like to make my own homemade zero-waste vanilla powder, but if you’re using store-bought, be sure to check that it is both alcohol and sugar free.
• Liquid Stevia or Xylitol - for sweetness without the sugar. Only a small amount is needed because the sweet potato adds some sweetness already.
• Salt enhances the flavour.
• Plant Milk - just a small amount to make it easier to mix the batter if required. I like to use coconut milk but you could use any unsweetened plant milk. If you don't have any on hand, don't worry, just use a splash of water instead.

? Step-by-Step Instructions

? How to Cook the Sweet Potato

Getting the sweet potato texture right is one of the most important parts of this recipe, as it determines how fudgy and decadent your brownies will be. Ultimately you want to aim for a thick, clay-like batter before baking as this is what mimics the fudgy texture.

There are a few different cooking methods you can use, each with slightly different results:

Microwave (my preferred method)

• Pierce the sweet potato a few times with a fork and cook it on high until soft.
• As a guide, see below cooking times:
  • One large, sweet potato: usually takes about 12 minutes total; 8 minutes first, then flip it over and give it another 4 minutes.
  • Two medium-sized sweet potatoes: tend to cook quicker, around 8–10 minutes total, especially if they’re long and thin.
• Try not to overcook them, as you’ll lose too much moisture; once they’re nearly done, check in 1-minute increments until just tender. This method is quick, convenient, and helps remove excess moisture

• Once cooked, remove the skin so you’re left with the soft flesh for mashing into the batter. Personally, I like to snack on the skins while finishing the recipe. If you’d prefer to keep them in for added fibre, chop them very finely to avoid lumps.

Oven Roasted

• If you don’t use a microwave, roasting the sweet potato in the oven (with the skin on) is the next best option. Roasting intensifies the natural sweetness and, like microwaving, reduces excess moisture.
• Approximate roasting times are as follows:
  • Whole, medium sweet potatoes: about 45–55 minutes at 200°C (400°F) until they’re very soft when pierced with a fork.
  • Large sweet potatoes: closer to 60 minutes, depending on thickness. To speed things up, you can halve them lengthways, place them cut-side down on a baking tray, and roast for 30–40 minutes.
• Once cooked, let them cool slightly, then remove the skin so you’re left with just the soft flesh.

Steam Method

• Steaming is another option, though it does add extra water content.
  • Peel the sweet potato, cut into chunks about 2–3 cm (1 inch) in size, and steam for 15–20 minutes until tender. This is a little quicker but note that steaming tends to add more moisture so you could set the potato aside once cooked to allow the steam to evaporate. If you use this method, avoid adding any extra plant milk to the brownie batter so it stays thick.

Whichever method you choose, the goal is a dense, almost clay-like batter before cooking. This texture is what gives the brownies their sumptuous, stick-to-the-roof-of-your-mouth richness and deep chocolate flavour.

? How Much Sweet Potato to Use

For this recipe, you’ll need the equivalent of two medium sweet potatoes or one large one. To give you an idea of the amounts:

• One large sweet potato weighing around 480g (about 1 lb 1 oz) will yield roughly 330g (about 11½ oz) cooked flesh once the skin is removed.

• Aim for 300–350g (10½–12½ oz) of cooked sweet potato flesh in total - this will give you the perfect balance for a rich, fudgy batter.

If you end up with more cooked sweet potato than you need, simply set the extra aside for another recipe - mashed sweet potato is easy to use up in soups, pancakes, or even stirred into porridge.

And don’t forget to scrape the skin well with a spoon before discarding it; you may find you can collect just enough extra flesh to make up your measurement.

? Substitutions

• Almond Butter → Can be replaced with hazelnut butter or sunflower seed butter (for a nut-free version).
• Buckwheat Flour → Swap with almond flour or oat flour (note that the texture may vary slightly).
• Xylitol → You can substitute xylitol for liquid stevia. Every 6 drops of stevia is equal to approximately 1 teaspoon of xylitol. Therefore, 3 tablespoons xylitol = 54 drops of stevia.
• Coconut Oil → Substitute with avocado oil (cold-pressed, extra virgin).

? Storing Sugar Free Sweet Potato Brownies

Store your freshly baked brownies in an airtight container in the fridge for 2-3 days.

They also freeze very well - separate the slices with parchment paper and freeze for up to 3 months. Defrost in the fridge overnight or warm gently in the oven - I also eat these straight from the freezer too as they easily melt in the mouth!

DO NOT store these brownies at room temperature. Only conventional brownies can be stored at room temperature due to the high sugar content acting as a natural preservative. Because my sugar free sweet potato brownies are low in sugar, they must be refrigerated or frozen for freshness.

✨ Tips for Perfect Sugar Free Sweet Potato Brownies

• Don’t overbake! These brownies will continue to set as they cool. Overbaking dries them out and ruins that fudgy centre, so you’ll end up with more of a cake-like texture. You’re better off under-cooking these than over-cooking them.
• Check the sweetness before baking. Since all the ingredients are safe to eat raw, you can taste and adjust the sweetness as needed.
• No perfect pan? No problem. Shape the batter into a rectangle about 3cm thick - it won’t spread in the oven.
• For extra indulgence, sprinkle in some sugar-free chocolate chips or cacao nibs.

These brownies pair perfectly with a glass of unsweetened plant milk (coconut is my fav) to balance their rich, chocolatey flavour.

❓ FAQ

Did you make this recipe?

Please let me know how it turned out for you! Be sure to rate and leave a comment below, and tag @anti_candida_kitchen on Instagram with the hashtag #anticandidakitchen. Happy cooking!