I found this recipe online for low-carb brownies and added my own flair of peanut butter on top!
- 1 bar dark chocolate (100 g/ 3.5 oz)
- ¼ cup butter or extra virgin coconut oil (56 g/ 2 oz)
- 3 large eggs
- 1 large ripe avocado (200 g/ 7.1 oz)
- ¼ cup coconut milk or heavy whipping cream (60 ml / 2 fl oz)
- 1 ½ cups almond flour (150 g/ 5.3 oz)
- ¼ cup coconut flour (30 g/ 1.1 oz)
- ½ cup cacao powder unsweetened (45 g/ 1.5 oz)
- ¾ cup powdered Erythritol or Swerve or other healthy low-carb sweetener from this list(120 g/ 4.2 oz)
- 2 tsp gluten-free baking powder
- ¼ – ½ tsp salt
Preheat the oven to 350 F. Break the chocolate in pieces and put in a bowl. Place the bowl over a pot of water and bring to boil. Keep on low heat and make sure the water doesn’t touch the bowl. Add the coconut oil and let it melt, stirring occasionally.
Mix eggs and Xylitol in another bowl. Cut avocado in half, take out seed. Mix avocado and whipping cream in blender.
Added blended avocado into the eggs and xylitol mixture.
Pour the melted chocolate into the egg mix.
Mix together all the dry ingredients in separate bowl: almond flour, coconut flour, cocoa powder, baking powder and salt.
Add the dry to the wet mixture and mix well.
Pour into a greased baking pan. Bake for 20-25 minutes. Put peanut butter on top and enjoy!
I cut the batch into 20 pieces so each piece of brownie has…
16 g of fat
8.75 g of carbs
10.35 g of protein (which includes the peanut butter topping)