If you’re anything like me, a day without chocolate feels incomplete. But when you’re trying to keep things light, classic brownies can be a bit much. Enter: Low Calorie Greek Yogurt Brownies — your new favorite way to satisfy a sweet craving without compromising your goals.
These brownies bring together the richness of dark chocolate and the creamy tang of Greek yogurt for a dessert that’s both indulgent and nourishing. They’re moist, fudgy, and totally flourless if you use oat flour — plus, naturally sweetened with monk fruit and made without oil, butter, or eggs.
Why You’ll Love These Low Calorie Greek Yogurt Brownies
- Lower in Calories: Made with Greek yogurt, monk fruit, and no added oils.
- Protein Boost: Thanks to the Greek yogurt and almond milk.
- Refined Sugar-Free: Sweetened naturally, making them diabetic and keto-friendly.
- Rich and Fudgy: You’ll never guess they’re healthy.
- Customizable: Gluten-free with oat flour, dairy-free with coconut yogurt.
Ingredients (Serves 6, or 9–12 small brownies)
- ¾ cup flour (oat flour or all-purpose)
- ½ cup unsweetened organic cocoa powder (I used NaturaleBio)
- ½ cup monk fruit sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 1 heaping cup plain, nonfat Greek yogurt
- ½ cup unsweetened almond milk
- 90g dark chocolate chips (I love using Hu Chocolate)
Optional: More chocolate chips on top before baking
How to Make Low Calorie Greek Yogurt Brownies
1. Prep Your Pan
Preheat the oven to 350°F (175°C). Lightly grease or spray an 8×8-inch glass baking dish and set it aside.
2. Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, monk fruit, baking powder, and salt until evenly combined.
3. Add the Wet Ingredients
Add the Greek yogurt and almond milk to the dry mix. Stir just until everything is incorporated. Avoid overmixing — the batter should be thick, but you can add an extra splash of almond milk if needed.
4. Melt the Chocolate
In a microwave-safe bowl, melt your dark chocolate chips (add 1 tsp of coconut oil if needed). Stir until smooth.
5. Fold In the Chocolate
Pour the melted chocolate into the brownie batter and gently fold. This step adds moisture and boosts the chocolate flavor.
6. Bake and Cool
Transfer the batter to your prepared pan. Spread evenly and top with a few extra chocolate chips, if desired. Bake for 30–35 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
Let the brownies cool in the pan for at least 10 minutes before slicing. For the cleanest cuts, let them chill in the fridge before serving.
Tips for the Best Greek Yogurt Brownies
Use High-Quality Cocoa Powder
Unsweetened organic cocoa powder makes a noticeable difference. I used NaturaleBio for its deep, rich flavor.
Check the Sweetness
If you prefer a sweeter brownie, you can adjust the monk fruit slightly or use a blend of monk fruit and erythritol.
Add-Ins
Toss in chopped walnuts, mini chocolate chips, or swirl in some nut butter before baking.
Make It Gluten-Free
Use certified gluten-free oat flour for a celiac-friendly version.
For Extra Moisture
Substitute half the almond milk with brewed coffee to enhance the chocolate flavor.
Why Greek Yogurt Works So Well
Greek yogurt replaces oil and eggs while delivering protein and creaminess. It keeps these brownies moist without adding heaviness. Choose plain, nonfat Greek yogurt for a lighter option, or use 2% for added richness.
Storing and Freezing
Store:
Keep brownies in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Freeze:
Wrap individual brownies in plastic wrap and freeze in a sealed container. Thaw overnight or microwave for 20 seconds before enjoying.
Final Thoughts
These Low Calorie Greek Yogurt Brownies are what dessert dreams are made of — rich, fudgy, and totally satisfying, without all the sugar and fat of traditional recipes. Whether you’re meal prepping for the week or surprising guests with a healthier treat, these brownies fit the bill.
They’re proof that you don’t have to give up flavor to stay on track. And with only a few simple ingredients, they’re as easy to make as they are to love.
Low Calorie Greek Yogurt Brownies
Ingredients
- ¾ cup flour oat flour or all-purpose
- ½ cup unsweetened organic cocoa powder I used NaturaleBio
- ½ cup monk fruit sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 1 heaping cup plain nonfat Greek yogurt
- ½ cup unsweetened almond milk
- 90 g dark chocolate chips I love using Hu Chocolate
Optional: More chocolate chips on top before baking
Instructions
Prep Your Pan
- Preheat the oven to 350°F (175°C). Lightly grease or spray an 8×8-inch glass baking dish and set it aside.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, cocoa powder, monk fruit, baking powder, and salt until evenly combined.
Add the Wet Ingredients
- Add the Greek yogurt and almond milk to the dry mix. Stir just until everything is incorporated. Avoid overmixing — the batter should be thick, but you can add an extra splash of almond milk if needed.
Melt the Chocolate
- In a microwave-safe bowl, melt your dark chocolate chips (add 1 tsp of coconut oil if needed). Stir until smooth.
Fold In the Chocolate
- Pour the melted chocolate into the brownie batter and gently fold. This step adds moisture and boosts the chocolate flavor.
Bake and Cool
- Transfer the batter to your prepared pan. Spread evenly and top with a few extra chocolate chips, if desired. Bake for 30–35 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
- Let the brownies cool in the pan for at least 10 minutes before slicing. For the cleanest cuts, let them chill in the fridge before serving.
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