Low Carb Chocolate Brownies
Sometimes we just need brownies, so why not make some which vaguely fit our nutrition goals? Just because we’re after a treat, doesn’t mean it needs to come in the form of piles of sugar followed by a craving hangover.
Why I recommend giving this a go:
- Healthier alternative to traditional baked or processed treats.
- Totally devoid of refined sugar and ridiculously low carb.
- Rich in cocoa, a very potent antioxidant.
- Doesn’t require any special equipment. I made this with basically only a bowl, spoon, and slice pan.
Total time: 20-30 minutes
Makes: 16 serves
Calories per serve: 202 cal
- 100 g dark chocolate – 85 % cocoa
- 125g butter or coconut oil
- 3 large eggs
- 2-3 tbsp Natvia (erythritol + stevia) sweetener
- 1 cup almond flour
- ½ – ¾ cup cocoa powder
- 1/4 cup ground chia seed
- 1/2 teaspoon baking soda
- 1 tsp baking powder
- 50 g dark chocolate – 85 % cocoa
- 2 tablespoons coconut oil or butter
- 1/4 cup cream
- Preheat the oven to 175 C and prepare a 20 x 20 cm slice tin with parchment paper.
- Break the chocolate into small pieces and melt in the over a double boiler with the butter – being careful not to burn.
- Place the eggs and stevia into a medium bowl and mix to combine and beat in the chocolate.
- Add the dry ingredients and mix until thoroughly combined.
- Spread the thick brownie batter into the pan and bake for 15-20 minutes.
- Let it cool in the pan before covering with the chocolate layer.
- To prepare the chocolate topping, break the chocolate into small pieces into a small heat-resistant bowl. In a small saucepan, bring the cream up to a simmer and add coconut oil or butter to melt.
- Pour the hot cream over the chocolate and stir until combined and glossy. Let it cool slightly to thicken.
- Spread chocolate topping over the brownies and let cool in the fridge until the chocolate has hardened.