Ingredients
1/4 cup gluten free oat fiber
1/2 cup unsweetened cocoa powder
1/2 cup Whey Chocolate Protein Powder (use the one with 0 carbs or sugars) like Isopure
1/2 cup unsweetened applesauce(don't use for Keto)
1/2 cup sour cream or plain unsweetened yogurt
1 egg
2 tablespoon honey (Honey Tree artificial honey from walmart)
1 teaspoon almond extract
2/3 cup Blue Diamond Almond Breeze Unsweetened Vanilla or Chocolate Almond Milk
2 tablespoons coconut oil
1/4 cup chocolate chips, plus 2 tablespoons for topping (sugar free)
1/2 cup raspberries, broken up into large pieces
Instructions
Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with nonstick cooking spray.
Transfer oat fiber to medium bowl then whisk in protein powder and cocoa powder; set aside.(I used oat fiber instead of oat powder 0 carbs)
Whisk together applesauce, egg, honey, vanilla and almond milk until smooth and well combined. Add to dry ingredients and mix together until just combined.
Heat coconut oil and 1/4 cup of the chocolate chips in a small saucepan over very low heat; stir continuously until all chocolate chips and coconut oil have melted together. (You can also heat them in a microwave safe bowl for 30-45 seconds.) Gently stir into brownie batter.
Pour mixture into prepared pan. Sprinkle remaining 2 tablespoons of chocolate chips and raspberries on top; sometimes I like to swirl them in the batter with a knife. Bake for 18-22 minutes(I baked mine about 30 minutes) or until just cooked through and the top has set. Transfer pan to wire rack to cool completely. Once cool, cut into 12 bars -- please note that bars should be kept covered in the refrigerator and enjoyed cold! 12 slices; 3 carbs
Source: adapted from ambitiouskitchen.com
Preheat oven to 350 degrees F. Spray 8x8 inch baking pan with nonstick cooking spray.
Transfer oat fiber to medium bowl then whisk in protein powder and cocoa powder; set aside.(I used oat fiber instead of oat powder 0 carbs)
Whisk together applesauce, egg, honey, vanilla and almond milk until smooth and well combined. Add to dry ingredients and mix together until just combined.
Heat coconut oil and 1/4 cup of the chocolate chips in a small saucepan over very low heat; stir continuously until all chocolate chips and coconut oil have melted together. (You can also heat them in a microwave safe bowl for 30-45 seconds.) Gently stir into brownie batter.
Pour mixture into prepared pan. Sprinkle remaining 2 tablespoons of chocolate chips and raspberries on top; sometimes I like to swirl them in the batter with a knife. Bake for 18-22 minutes(I baked mine about 30 minutes) or until just cooked through and the top has set. Transfer pan to wire rack to cool completely. Once cool, cut into 12 bars -- please note that bars should be kept covered in the refrigerator and enjoyed cold! 12 slices; 3 carbs
Source: adapted from ambitiouskitchen.com
No comments:
Post a Comment