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 |
|
|