Low-Sugar Chocolate Brownie


About this Recipe

One of the golden nutrition “rules” after bariatric surgery is to limit the amount of added sugars in your diet. One of the reasons why being mindful about sugar is an absolute must, is because sugars increase the risk of a horrendous side-effect after bariatric surgery: dumping syndrome.

Instead of regular brownies, we want to show you this low-sugar alternative instead. The carbohydrates in this recipe are mostly derived from the banana, strawberries and milk. No other sugars are added to this recipe. Let’s dive in! 


chocolate brownie


1 serving

Ready In:

30 minutes

Nutritional facts per 1/2 dish:

237 calories

9 g protein

6 g fat

39 g carbs

5 g fiber




  • 1 banana
  • 1 egg
  • 1/4 cup (60 ml) skim milk
  • 1 tbsp cocoa powder
  • 1 tsp baking powder


– crushed walnuts

– strawberries



Recipe Notes

  • Use a ripe banana for this recipe, as it will add natural sweetness and a smoother texture to the pancakes.
  • Opt for unsweetened cocoa powder to control the sweetness level and avoid any added sugars. Natural cocoa powder works well for this recipe.
  • Skim milk is used in this recipe, but you can substitute it with any milk of your choice, such as almond milk or soy milk.
  • The egg acts as a binder and provides structure to the pancakes. For a vegan option, you can try using a flaxseed or chia seed egg as a substitute.
  • Use a blender or food processor to mix the ingredients thoroughly for a smoother batter. If you prefer a more rustic texture, you can mash the banana and whisk the ingredients by hand.


Step by Step Instructions

Step 1

Preheat oven or air fryer to 350F (180C)

Step 2

In a mixing bowl, add the banana and mash.

Step 3

Add the egg, skim milk, cocoa powder and baking powder and whisk until well combined.


Pour the batter into an oven-safe dish.

Step 5

Place in the oven and bake, about 25 minutes.

Step 6

Remove from oven and allow to cool off. Top with fresh strawberries and crushed walnuts if desired. 

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