Brownies have long been one of my favorite whip-it-up-at-the-last-minute, I-need-a-chocolate-fix treats. After I went low-carb, I was a little sad that, having finally gotten my recipe for chocolate brownies perfected, I wouldn't be using it anymore. Still, I took a deep breath and started mixing up some lower-carb ingredients. While I'm still experimenting to see just how close I can get to the perfect high-carb version, this recipe has turned into a particular family favorite. We like them best frozen.⅓ c almond butter (3 oz)
⅓ c cocoa powder
½ c shredded coconut (1 oz)
1 egg
¼ c butter, softened
3 T honey
3 T heavy cream
¼ t salt
- Beat together all ingredients until smooth and well combined.
- Pour batter into an ungreased 8x8 pan.
- Bake at 375°F for 18-20 minutes, or until the center is set.
| Nutrition Facts |
| Serving Size 1 brownie Serving per Recipe 9 |
| Amount per Serving Calories 176 Total Fat 15.0 g Saturated Fat 7.0 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 5.4 g Cholesterol 41 mg Sodium 145 mg Potassium 136 mg Total Carbohydrates 10.2 g Dietary Fiber 2.7 g Sugars 6.5 g Protein 3.6 g |
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