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A close-up of several Sugar-Free Sweet Potato Brownies stacked on a plate, topped with orange zest, whole almonds, and drizzled chocolate.

Sugar-Free Sweet Potato Brownies

Sugar-Free Sweet Potato Brownies are my favorite way to enjoy chocolate without the refined sugar. Natural sweetness comes from dates and sweet potato while raw cacao creates deep chocolate flavor and orange zest brightens everything. The brownies are fudgy and moist with a gluten-free almond flour base. I make them for after-dinner treats, healthy snacking, potlucks, and meal prep because they satisfy sweet cravings wholesomely. They keep well at room temperature for 3 days or in the fridge for up to a week covered.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Sugar-Free Sweet Potato Brownies
Servings: 15
Calories: 124kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 1 cup sweet potato puree 1 cooked sweet potato
  • 1 cup medjool dates
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cups almond flour
  • 3 tablespoons tapioca flour
  • ⅓ cup raw cacao powder
  • 2 teaspoons baking powder
  • Zest of ½ an orange
US Customary - Metric

Instructions

  • Preheat the oven to 350°F / 175°C and prepare an 11’’ x 7’’ baking tray with baking paper (or use a silicone baking liner).
  • In the meantime, soften the Medjool dates in boiled water for five minutes, then drain them.
    1 cup medjool dates
  • Add softened dates, sweet potato puree, almond milk, coconut oil and vanilla extract into a food processor. Blend until smooth.
    1 cup sweet potato puree, 2 tablespoons coconut oil, ¼ cup almond milk, 1 teaspoon vanilla extract
  • Mix almond flour, cacao powder and tapioca starch, salt, baking powder and orange zest in a large bowl.
    ¼ teaspoon salt, 1 ¼ cups almond flour, 3 tablespoons tapioca flour, ⅓ cup raw cacao powder, 2 teaspoons baking powder, Zest of ½ an orange
  • Add sweet potato and dates batter into the bowl with the dry ingredients and stir until combined.
  • Pour the brownie batter into the prepared baking tray.
  • Bake the brownies for 25-30 minutes. The batter won't be completely cooked through, but that's ok. Once the brownies are cool they will harden.
  • Let the brownies cool completely before removing them from the tray. Drizzle dark chocolate and sprinkle a little extra orange zest on top (optional!)
  • Divide the piece into 12 or 15 small pieces and enjoy!

Notes

Here are my best tips for perfect sugar-free brownies every time.
  • Use soft, fresh dates: Medjool dates that are already soft and sticky blend much more easily than dried-out ones. If yours are firm, the five-minute soak is essential.
  • Don't skip the orange zest: The citrus brightens the chocolate flavor and keeps the brownies from tasting too heavy or one-note.
  • Let them cool completely: Cutting warm brownies will give you a crumbly mess. Once they're fully cooled, they'll slice cleanly into neat squares.
  • Check your oven temperature: These brownies need 350°F. If your oven runs hot, they'll dry out; if it runs cool, they won't set properly.
  • Flash-freeze for clean storage: Place brownies on a parchment-lined baking sheet and freeze for an hour, then transfer them to a container so they won't stick together.
  • Try different toppings: Swap the dark chocolate drizzle for almond butter, tahini, or a sprinkle of flaky sea salt to change the flavor profile.

Nutrition

Calories: 124kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 108mg | Potassium: 187mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3602IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1mg
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