When you’re on a sugar-free diet, you may be thinking that chocolate brownies would be completely off the menu. But what if I told you that you could easily make sugar free chocolate sweet potato brownies at home?
These brownies are made with natural sweeteners and are packed with nutrients from sweet potatoes. They are also super easy to make and only require a few simple ingredients.
And no, I’m not talking about one of those recipes that say it’s sugar free, but still includes honey or maple syrup. I’m talking about real, indulgent, fudgy, chewy, chocolatey brownies that have zero added sugar!
So if you’re looking for a healthy, easy, and indulgent dessert recipe, look no further! These sugar free chocolate sweet potato brownies are sure to satisfy your sweet tooth.
💕 Why This Recipe Is the Best
I am completely obsessed with this recipe! It has to be the closest thing to authentic chocolate brownies I’ve tasted, while still being completely sugar free and made from wholesome and healthy ingredients. You will forget that you’re even on a sugar-free diet!
So what do they taste like you ask? In terms of texture, they are thick, chewy and fudgy – to the point they will be sticking to the roof of your mouth! And as for flavour, I would compare the sweetness / chocolatey bitterness to that of a bar of 85% chocolate.
Because these chocolate brownies are intensely rich, this will help to reduce any binging tendencies, which is a common symptom of a candida overgrowth. I would also recommend enjoying them with a glass of cold plant milk, as this further enhances the flavour and enjoyment. It will also take some of the edge off the richness of the chocolate.
🍠 How They Are Sweetened
OK I know what you’re thinking, if these have zero added sugar, then how can they taste sweet?
Sweet ingredient number one is sweet potato. Now I know that not all anti-candida protocols include sweet potatoes, but the one that I followed did include them after the initial two-month cleanse. Although it is considered a starchy vegetable, sweet potatoes can be included in moderation, as the health benefits far outweigh the carbohydrate level.
And from a cooking point of view, they have the perfect texture and sweetness needed for a chewy chocolate brownie.
Sweetener number two is popular keto-friendly sugar substitute, liquid stevia.
Stevia is derived from the leaves of the stevia plant, and despite having no calories and a GI score of 0, it is around 200 times sweeter than sugar.
If you're looking for a healthy sugar alternative for your recipes, then liquid stevia is a good option to consider.
Can I Substitute Liquid Stevia?
Liquid stevia does have a tendency of creating a bitter aftertaste, which some people notice more than others.
The stevia in this recipe is pretty well masked by the chocolate flavour, however, if you are not a fan of stevia, or you just don't have it on hand, you can also substitute the stevia for 3 tablespoon xylitol.
✨ Top Tips
Sweet potatoes and chocolate might seem like an odd combination, but trust me, these brownies are delicious!
This recipe is super easy to follow, and I’ll give you some tips on how to get the perfect brownie every time. So if you're ready to indulge in some deliciousness, let's get started!
- It’s all about the bake time. Too long in the oven and the mixture will dry out and become dry and cakey. You want the mixture in long enough to bake, but not long enough to dry out. For this reason, it is always best to take the brownies out sooner rather than later!
- Because all of the ingredients can be safely eaten raw, you can actually taste and assess the level of sweetness before you even bake them to make sure you are completely happy with the flavour.
- If you want to make these brownies even more chocolatey, you can add a tablespoon or two of sugar free chocolate chips or cacao nibs.
- Also, because the batter is so thick, you don’t even need to worry about not having a baking pan that is the right size. Just shape the mixture into a flat square around 3cm thick and don't worry about the mixture spreading - it won't. Just ensure that it is completely flat so that it cooks evenly.
This recipe calls for pure vanilla powder. I have a recipe to make this vanilla powder yourself at home here.
I hope you love this Best Sugar Free Chocolate Sweet Potato Brownie recipe as much as I do, let me know if you give it a try!
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!
Best Sugar Free Chocolate Sweet Potato Brownies Recipe
- 2 medium sweet potatoes microwaved (approx 315g once cooked and without skin)
- 100 g almond butter
- 40 g coconut oil melted
- 30 g buckwheat flour
- 60 g raw cacao powder
- 1 tablespoon flaxseed ground
- ½ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon pure vanilla powder or 2 teaspoon pure vanilla extract
- 20-40 drops liquid stevia OR 3 tablespoon xylitol
- ⅛ teaspoon salt
- 1 tablespoon plant milk
- Microwave your sweet potatoes (with skin on) on high for approximately 8-10 minutes (depending on if the sweet potatoes are long and thin or round), flipping them over half way. You want the sweet potatoes to be soft throughout but not overcooked, so it is best to do this in small bursts and then check on them. Once cooked, scoop out the inside of the sweet potatoes into a bowl and mash with a fork. Feel free to snack on the skins while you wait!
- Preheat your oven to 180°C/356°F and line a shallow baking tin with parchment paper.
- Combine the mashed sweet potato, almond butter and coconut oil. If the sweet potato is still warm, you do not need to melt the coconut oil. If you are using up leftover cooked sweet potato from the fridge then melt the coconut oil first.
- Add the buckwheat flour, cacao powder, flaxseed, baking powder, bicarbonate of soda, vanilla powder, salt and stevia and mix thoroughly.
- The batter will be very thick, so I recommend using a rubber spatula to firmly "smear" the batter into the side of the bowl to combine well. If you're struggling to stir the batter, add 1 tablespoon plant milk, but try and keep the batter on the thick side.
- Feel free to taste the batter to ensure you are happy with the level of sweetness before baking.
- Spread the batter flat into the baking tray (about 3cm thick).
- Bake for 13-15 minutes but do NOT over-bake. Remove from the oven immediately.
- Allow to cool before slicing. This recipe makes 16 generously bite-sized pieces.
I recommend making the batter by hand instead of in a blender because the mixture is very thick.
If you do not have the right sized baking tray, you can actually form the square with the batter as it will retain it's shape and not melt.