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These easy sweet potato brownies are dairy-free, gluten-free, and low-carb. They taste so fudgy and indulgent, it’s hard to believe they’re actually good for you!
When it comes to satisfying my sweet tooth and my chocolate cravings, I’m all about finding options that fit my diet. I firmly believe you can have your cake and eat it, too… as long as you use the right ingredients!
These super fudgy sweet potato brownies are a perfect example. They are so soft, so rich, and unbelievably moist. It’s hard to believe they’re dairy-free, gluten-free, and low-carb.
In case the name didn’t give it away, the secret to this recipe is using a sweet potato mash. It gives the brownies a perfect texture that is oh-so-satisfying.
We’ll also use low-carb coconut flour, which is known for being a very thirsty flour. By using sweet potato, eggs, peanut butter, sugar-free syrup, and oil, we ensure these brownies turn out super soft and gooey.
The result is a batch of decadent chocolate brownies that are sure to satisfy your dessert cravings. Now, you can indulge without worrying about spiking your blood sugar.
How to make sweet potato brownies
This recipe is so simple to make. Mix the ingredients, pop the brownies in the oven, then allow them to cool. Seriously, it’s that easy!
Step 1: Preheat your oven to 375°F (180°C). Grease a 8×8 inch baking tin.
Step 2: In a small mixing bowl, combine the cocoa powder, coconut flour, baking powder, and salt. Whisk until no lumps remain.
Step 3: Fold in the chocolate chips and walnuts, then set aside.
Step 4: In a large mixing bowl, add the sweet potato mash, eggs, peanut butter, syrup, oil, and vanilla. Whisk until the peanut butter is completely broken up and the mixture is smooth.
Step 5: Add the dry ingredients to the wet ingredients and mix well.
Step 6: Pour the brownie batter into the prepared pan and smooth over the top. You can add extra walnut pieces and chocolate chips on top if desired.
Step 7: Bake for 40 minutes or until a toothpick inserted in the center comes out clean, then remove from the oven.
Step 8: Allow the brownies to cool completely before removing them from the pan.
You can place the brownies in the refrigerator to continue firming up or serve them warm.
Nut-free or vegan brownie variations
Need to update this recipe based on preference, allergies, or way of eating? There are a few options for you!
If you have a nut allergy or simply don’t like to include them in your diet, that’s no problem. You can substitute the peanut butter for your favorite nut-free butter, like SunButter. You’ll also want to omit the walnuts.
For a vegan-friendly recipe, all you need to do is replace the eggs. One option would be to use two flax eggs, which is two tablespoons of ground flaxseed with six tablespoons of water. You could also mash up half of a banana or use a ¼ cup of silken tofu.
While this recipe is relatively low in carbs, the carb count is a bit high for someone following a keto diet. Since one of the main ingredients, sweet potato, is a higher carb food that isn’t typically recommend for a keto diet, it would be hard to modify this recipe to fit a keto way of eating.
Storage
Assuming these brownies don’t get devoured in one sitting, they keep very well! I actually think the texture gets even better overnight.
I recommend storing them in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
Other healthy dessert recipes
Eating a low-carb, diabetic-friendly diet doesn’t mean you have to say good-bye to desserts. In fact, with a few ingredient swaps, you can still enjoy all your favorite sweet treats! Here are a few of my favorite recipes I know you’ll love:
For even more ways to satisfy your sweet tooth while maintaining your diet, check out my roundup of 10 Easy Diabetic Desserts!
Once you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Sweet Potato Brownies
Ingredients
- 1 cup sweet potato mash
- 2 large eggs
- 4 tablespoons smooth peanut butter
- ⅓ cup sugar-free syrup
- 2½ tablespoons oil, (or melted butter)
- 2 teaspoons vanilla extract
- ½ cup sugar-free chocolate chips
- 3 tablespoons raw walnuts, (roughly chopped)
- ½ cup cocoa powder
- ⅔ cup + 1 tablespoon coconut flour
- 1 tablespoon gluten-free baking powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375°F (180°C). Grease a 8×8 inch baking tin.
- In a small mixing bowl, combine the cocoa powder, coconut flour, baking powder, and salt. Whisk until no lumps remain.
- Fold in the chocolate chips and walnuts, then set aside.
- In a large mixing bowl, add the sweet potato mash, eggs, peanut butter, syrup, oil, and vanilla. Whisk until the peanut butter is completely broken up and the mixture is smooth.
- Add the dry ingredients to the wet ingredients and mix well.
- Pour the brownie batter into the prepared pan and smooth over the top. You can add extra walnut pieces and chocolate chips on top if desired.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean, then remove from the oven.
- Allow the brownies to cool completely before removing them from the pan.
