“This Healthy Low Carb Double Chocolate Brownies recipe will definitely satisfy your chocolate cravings. They are low in carbs, soft and chewy, very rich in taste and so delicious.” Healthy Low Carb Double Chocolate Brownies – You must try this recipe.
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- 1 cup natural creamy almond butter
- 2/3 cup powdered erythritol
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons no sugar added peanut butter powder
- 2 large eggs
- 1 tablespoon salted butter, ghee or coconut oil, melted
- 2 tablespoons water
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon baking soda
- ¼ cup sugar-free dark chocolate chips
- 2 ripe avocados (14.2 oz)
- 1/3 cup raw cacao
- 1 tbsp virgin coconut oil
- 1/4 tsp vanilla powder
- 1 – 2 tbsp yacon syrup or 2-4 tbsp powdered Erythritol
- Preheat the oven to 350°F. Lightly grease an 8 by 8-inch baking dish. Alternately you can line it with parchment paper, leaving a couple inches of overhang on the sides for easy removal.
- In a large mixing bowl, combine the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla extract, and baking soda. Using an electric hand mixer, mix until all ingredients are well combined. Fold in the chocolate chips.
- Pour the batter into the prepared baking dish and spread in an even layer.
- Bake for 12 to 15 minutes, or until the center is set. Start checking at the 12 minute mark.
- Let cool in the pan for 15 minutes before cutting and serving.
- Meanwhile, place all the frosting ingredients in a bowl.
- Blitz with an immersion blender (or in a high speed food processor) until smooth.
- Spoon on the frosting to the brownie base, slice and serve. Option to refrigerate if you prefer a harder brownie.
- Cut into 16 squares.
- Enjoy! 🙂
- 1.5g net carbs per serving
Per Serving: 129 calories; 11 g fat; 4.3 g carbohydrates; 4.9 g protein.
Recipe by: Kiro, Photo Credit: arzualtincicek
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