Diabetic-Friendly “Lunchroom Ladies” Brownies
Fudgy. Gooey. Chocolate overload. And 100% low-carb.
If you grew up loving those iconic school cafeteria brownies—you know, the super-fudgy squares with the shiny, crackly top—this recipe will transport you straight back to childhood… without spiking your blood sugar.
These low-carb brownies come out unbelievably rich, dense, and moist, thanks to almond flour, sugar-free chocolate, and the magic of melted butter. They taste so sinful that no one will guess they’re diabetic-friendly!
⭐ Ingredients (Makes 16 brownies)
Dry Ingredients
- 1 cup almond flour
- ½ cup unsweetened cocoa powder
- ½ cup allulose (best for crackly tops)
- ¼ cup granular monk fruit or erythritol
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 2 large eggs (room temp)
- ½ cup melted butter
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips (optional but delicious)
🥣 Instructions
1. Prepare your pan
Line an 8×8 pan with parchment paper and lightly grease. Preheat oven to 350°F (175°C).
2. Mix dry ingredients
In a bowl, whisk together almond flour, cocoa powder, allulose, monk fruit/erythritol, baking powder, and salt.
3. Add wet ingredients
Pour in melted butter, vanilla, and eggs.
Stir until the batter is thick and glossy. Fold in chocolate chips if using.
4. Bake
Spread mixture into your pan.
Bake 18–22 minutes, depending on how fudgy you like them.
Tip: A slightly under-baked center = ultra fudgy brownies.
5. Cool completely
For clean cuts and the best texture, chill in the fridge for 30 minutes before slicing.
🍫 Why These Taste Like the REAL Lunchroom Brownies
✔ Allulose creates that shiny, crackly top
✔ Almond flour = fudgy instead of cakey
✔ Butter keeps them rich and soft
✔ Low-carb but full-flavor
🔥 Nutrition Information (per brownie, 16 squares)
- Calories: 132
- Fat: 11g
- Protein: 3.6g
- Total Carbs: 6.8g
- Fiber: 2.8g
- Net Carbs: 4g
- Sugar: <1g
Perfect for diabetics, keto eaters, or anyone wanting a guilt-free chocolate fix!
