For those who want low carb and lovely, these brownies are for you. High in protein and good fats, they are rich enough to enjoy in small portions but still feel full and satisfied after.
Low Carb Chocolate Brownie
125g ground almonds
25g coconut flour
50g coco powder
Half a banana
½ tsp baking powder
200ml no added sugar coconut milk or milk substitute
50g of 100% chocolate
60g dairy free spread or coconut oil
3 tsp Valencian Orange extract
2 big tablespoons of almond butter
Pinch of salt
Mix the dry ingredients in a large bowl: ground almonds, flour, coco powder, baking powder, xylitol, salt
Melt the dairy free spread, coconut and almond butter over a Bain marie and mix until smooth
Set aside and leave to cool slightly
Meanwhile whisk the eggs, milk, chopped banana into the dry ingredients then add the orange extract
Finally fold in the melted chocolate mixture
Line a small baking tin with grease proof paper and pour in the mixture. Smooth over and bake in a pre heated oven at 175 degrees for 25 to 30 mins ( depending on how gooey you like your brownie)
Eat warm..with coyo no added sugar coconut ice cream for a treat. Or cool, pop in fridge or freezer for a later date!
NB if you are vegan you can leave the eggs out but add approximately 50ml extra milk & another tablespoon of nut butter to keep it gooey & moist.
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