Katrina's Cookbook

Ketogenic Chocolate Brownies
(from Ketogenic Desserts and Snacks-John Richards)

2 cups almond flour
2 eggs
1/2 tsp. salt
1 tsp. baking powder
1/4 cup sugar free low carb maple syrup
1/2 cup unsweet cocoa powder
1/4 cup coconut oil
1 tbsp. psyllium husk powder
2 tbsp. Torani salted caramel syrup
1/3 cup erythritol

**Makes 8 servings

-Preheat your oven to 350*F. While your oven preheats, grease an 11"x7" baking dish or brownie pan.

-Now, in a medium sized mixing bowl, add all of your wet ingredients together and beat together using a hand mixer.

-Once your wet ingredients are well combined, add your dry ingredients in to a clean bowl and mix together well using a silicone spatula.

-When your dry ingredients are mixed together well, add your wet ingredients in to your dry ingredients gradually while mixing.

-Once all of your ingredients are well mixed together, pour them in to your greased baking dish or pan. Bake in the oven for 20 minutes until cooked through.

-Once cooked through, take your brownies out of the oven and allow them to cool completely. Once cooled, cut in to 8 pieces and serve.


Servings: 8
Nutrition Per Serving
Calories: 250
Fat: 23g
Protein: 9g
Carbs: 12g
Sugar 1g
Fiber: 7g