Flourless • No added sugar • Low-carb • High-protein • Extra fudgy
Yield: 9 large brownies
Pan: 8 × 8 inch / 20 × 20 cm
Prep: 10 minutes
Bake: 22–27 minutes
Cooling: 1–2 hours, preferably chilled
Ingredients
Brownie batter
180 g (¾ cup) thick plain Greek yogurt
Full-fat gives the richest texture.
2% also works.
Use unsweetened yogurt.
2 large eggs, room temperature
60 g (about ½ cup) unsweetened cocoa powder
Dutch-process gives a darker, smoother chocolate flavor.
80 g powdered allulose or powdered erythritol
Adjust to taste depending on the sweetness of your cocoa.
1 tsp vanilla extract
½ tsp instant espresso/coffee powder — optional but highly recommended
¼ tsp fine salt
½ tsp baking powder
For the walnuts
60 g (½ cup) walnuts, roughly chopped
Extra 15–20 g walnuts for the top
Optional for an even more decadent brownie
20–30 g sugar-free dark chocolate chips
Tiny pinch of flaky sea salt on top
Nut-free option: simply omit the walnuts. The brownies still work.
Detailed Method
1. Prepare the pan
Preheat oven to 175°C / 350°F.
Line an 8 × 8-inch pan with parchment paper, leaving some paper hanging over the sides so you can lift the brownies out later.
Lightly grease the parchment.
2. Mix the yogurt and eggs
Add:
Greek yogurt
eggs
vanilla
to a bowl.
Whisk until completely smooth.
Don’t whip lots of air into the mixture — we’re looking for dense and fudgy, not cakey.
3. Add the sweetener
Add powdered allulose or erythritol.
Whisk until incorporated.
4. Add cocoa
Sift the cocoa powder into the bowl.
Add:
espresso powder
salt
baking powder
Fold/stir until you have a thick, glossy chocolate batter.
The batter should look considerably thicker than ordinary cake batter.
5. Add walnuts
Fold in 60 g chopped walnuts.
Reserve some walnuts for the top.
6. Fill the pan
Transfer the batter into the prepared pan.
Spread it evenly into the corners.
Scatter the remaining walnuts over the surface.
For the appearance in your photo, don’t completely cover the top — leave patches of chocolate showing between the walnuts.
7. Bake
Bake at 175°C / 350°F for approximately 22–27 minutes.
The key is DO NOT OVERBAKE.
You want:
edges set
top formed and slightly cracked
center still looking a little soft
toothpick coming out with moist chocolate crumbs, not completely clean
Flourless Greek-yogurt brownies generally need to cool before they reach their final fudgy consistency.
M
MattsfitChef
+1
8. Cool
Let the pan cool at room temperature for at least 45–60 minutes.
Then refrigerate for 30–60 minutes.
For the really dense, almost truffle-like texture shown in your photograph, refrigerate several hours or overnight.
9. Cut
Use a sharp knife.
For very clean squares, warm the knife under hot water, dry it completely, cut, wipe the knife, and repeat.
How to Get the EXACT Fudgy Texture
The biggest secrets are:
1. Don’t overbake.
The center should look slightly underdone when you remove it.
2. Use thick Greek yogurt.
Runny yogurt introduces too much water.
3. Cool completely.
Fresh from the oven they will look softer than the finished brownies.
4. Refrigerate before cutting.
This is especially important for flourless brownies.
5. Don’t add flour.
Cocoa provides the dry structure in this version.
6. Don’t overmix after adding cocoa.
Mix just until smooth.
All About the Walnuts
For the brownies in your image, I’d use 60–75 g walnuts.
Best preparation
Toast the walnuts first:
Spread them on a tray.
Bake at 160°C / 320°F for 6–8 minutes.
Cool completely.
Roughly chop.
This gives you a much stronger walnut flavor.
Inside vs. on top
Inside: 60 g
On top: 15–20 g
That gives you the combination of soft fudgy chocolate + crunchy walnut pieces visible in the picture.
Walnut alternatives
You can substitute:
pecans
hazelnuts
almonds
macadamias
For the closest texture to the photograph, walnuts or pecans are the best choices.
Approximate Nutrition
Using:
180 g full-fat Greek yogurt
2 eggs
60 g unsweetened cocoa
80 g erythritol/allulose
60 g walnuts
vanilla and other small ingredients
and cutting into 9 brownies, the approximate nutrition is:
Nutrition Per brownie
Calories ~105 kcal
Protein ~5.5–6 g
Total fat ~7 g
Total carbs ~5–6 g
Fiber ~2.5–3 g
Net carbs* ~2.5–3 g
Added sugar 0 g
Sugar ~1 g or less, depending on yogurt
*Net-carb calculations vary according to the yogurt, cocoa and sweetener used.
So I would describe these as low-carb / very low-net-carb, rather than literally zero-carb. Published flourless Greek-yogurt brownie recipes likewise show that cocoa and yogurt contribute measurable carbohydrates even when flour and conventional sugar are omitted.
M
MattsfitChef
+1
If you use regular sugar, honey, maple syrup, dates, flour, or ordinary chocolate chips, the carbohydrate count will be substantially higher.
Which Greek Yogurt?
Best
Plain, unsweetened, thick Greek yogurt
Check the label for:
no added sugar
preferably high protein
thick consistency
Avoid flavored yogurt because it can contain considerable added sugar.
A published Greek-yogurt brownie recipe also specifically notes that yogurt contributes protein and helps create the characteristic texture.
F
Froedtert
Which Sweetener?
Allulose
Best for: softer, moist brownies.
It tends to give a texture closer to conventional brownies.
Erythritol
Best for: very low-calorie/low-net-carb version.
Potential downside: large amounts can sometimes leave a cooling sensation or slightly gritty texture.
Tip: use powdered erythritol rather than coarse granules.
Monk-fruit/erythritol blend
Also works well, but sweetness varies considerably between brands.
Q&A
Q: Are these really zero-carb?
No. “Zero-carb” is an oversimplification. Greek yogurt and cocoa contain carbohydrates, and walnuts contain carbohydrates too. The recipe is better described as flourless and very low in net carbs.
Q: Can I leave out the walnuts?
Yes. Simply omit them.
Q: Can I use almond flour?
You can, but I wouldn’t for this particular recipe. It changes the texture and isn’t necessary. The flourless version gives you the dense, almost molten center seen in the photo.
Q: Can I use regular cocoa powder?
Yes, but Dutch-process cocoa usually gives a darker, smoother chocolate flavor.
Q: Can I use cacao powder?
Yes. It may taste somewhat more intense/bitter, so adjust the sweetener to taste.
Q: Can I use low-fat Greek yogurt?
Yes, but the brownies may be less rich and creamy. Full-fat gives the most luxurious texture.
Q: Can I make them without eggs?
Yes, but the texture will change substantially. Eggs help provide structure. There are eggless Greek-yogurt brownie recipes, but they generally use a different ingredient balance.
T
Texanerin Baking
Q: Why are my brownies watery?
Usually one of three things:
yogurt was too thin
batter contained too much liquid
brownies were under-set
Use thick Greek yogurt and let the brownies cool completely.
Q: Why did they become cakey?
Most likely overbaking or excessive mixing/air incorporation.
Remove them while the center still looks slightly soft.
Q: Why did they collapse?
A flourless brownie has much less structural support than a conventional flour brownie. A small amount of settling is normal. Cooling and refrigeration help considerably.
Q: Can I add chocolate chips?
Absolutely. Use 20–30 g sugar-free dark chocolate chips for a more decadent version.
Q: Can I make them dairy-free?
Yes, but you need a very thick plant-based Greek-style yogurt and should expect some texture differences.
F
Family Fresh Recipes
Q: Can I make them keto?
They can fit a low-carb/keto-style diet depending on the exact yogurt and sweetener and your individual carbohydrate target. Check the labels rather than assuming “zero carb.”
Q: How should I store them?
Because they contain yogurt and eggs, I recommend keeping them covered in the refrigerator.
They should be at their fudgiest after chilling.
Q: Can I freeze them?
Yes. Cut into individual squares, wrap well, place in an airtight freezer container/bag and thaw in the refrigerator.
Flourless Greek-yogurt brownies are also commonly recommended for freezing.
M
MattsfitChef
My Recommended Version for the Photo
If your goal is the dark, extremely fudgy brownies shown in the image, I’d use:
180 g full-fat Greek yogurt
2 eggs
60 g Dutch-process cocoa
80 g powdered allulose
1 tsp vanilla
½ tsp espresso powder
¼ tsp salt
½ tsp baking powder
60 g toasted walnuts inside
20 g walnuts on top
Bake 175°C / 350°F for about 23–25 minutes, cool completely, then refrigerate at least 1 hour — overnight is even better.
That combination should give you the dense, glossy, dark-chocolate, walnut-studded appearance you’re after rather than a cakey yogurt cake. Similar flourless recipes use the
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