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© 2020 LANE WIEDERSTEIN

Low Carb Chocolate Brownie


Gluten Free | Dairy Free

The low carb chocolate brownie is an absolute winner and great for those following a ketogenic diet. It's super easy to make, with no mixer or blender required. I sometimes sprinkle some chilli flakes and cacao nibs once cooked to add a little spice.

Each serve only has 1.6g net carbs making them the the perfect guilt free treat. They gain their sweeteness from the Natvia Sweetener, which can be purchased at your local supermarket in the heath food isle.

Serves 24


Ingredients

45g coconut oil

50g Natvia

55g cacao

110g coconut flour

110ml coconut milk

1 teaspoon baking soda

Sprinkle sea salt

2 eggs

Optional:

Cacao nibs

Chilli flakes

Natural peanut butter

Method

Preheat the oven to 180°C and line a 20cm long baking tray with baking paper.

Place coconut oil into a bowl and melt it in the microwave until its becomes a liquid. Add the stevia, cacao, coconut flour, coconut milk, baking soda and sea salt into the bowl and mix thoroughly.

Whisk eggs then add them through the mixture. Ensure this step is completed rapidly as you don't want the hot coconut oil to coagulate the eggs.

Place the brownie into the oven and bake for approximately 15 minutes or until cooked through.

Once the brownie has cooled, you can add some cacao nibs, chilli or peanut butter on top. Now they are ready to eat!

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