These Low Carb Chocolate Brownies are packed with so much goodness, but no one will ever know they are super low carb and healthy!
The perfect plate to take to a morning tea when you don’t want to eat sugar and carb loaded treats, but also don’t want to miss out!
Or to use as a great way to sneak some extra veggies in for your kids!

Happy Baking 🙂

Low Carb Chocolate Brownie

 Low Carb Chocolate Brownies

Prep Time: 10 minutes

Cook Time: 20-25 minute

Makes: 20 – 30 Brownies

Please note: Nutrition calculation above does not include the optional coconut oil. If you choose to include the fat will be 12.9 instead of 10.4 (but well worth it in our opinion!!)


  • 1 Packet Of Our Low Carb Chocolate Cupcake Mix
  • 100g dark chocolate chopped or bits (I use Lindt 90%)
  • 2 TB cocoa powder
  • 100g walnuts
  • 250g grated zucchini (no need to squeeze water out)
  • 1 cup milk (I used almond milk)
  • 3 eggs
  • Optional – 1 TB sweetener of choice
  • Optional – 1/4 cup coconut oil melted (extra fudgey texture)

Low Carb Chocolate Brownie Low Carb sugar free brownies


  • In one bowl mix together: cupcake mix, chocolate, cocoa, walnuts and zucchini.
  • In second bowl mix together egg and milk and oil if using.
  • Gently combine wet & dry ingredients.
  • Line a shallow slice tray (mine was about 18cm wide by 25cm long) with baking paper and spray oil down ends.
  • Pour mix in and even out. I sprinkled more walnuts but it actually made it hard to slice, so I’d just leave plain.
  • Bake at 170 deg for 25-30mins. Let cool for 1hr at room temp (still in tin)
  • Refrigerate for 2hrs before slicing as it makes it more if that fudgy brownie texture and also easy to slice, and is even better overnight.


This tray makes 20 – 30 brownie fingers/bites – perfect for low carb snacks throughout the week 🙂 Keeps in the fridge for 7 days.

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I’d also really love to see your beautiful creations, so please tag me @annaslowcarbkitchen

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