Espresso Chocolate Chip Brownies Recipe - Low Carb & Healthy
Low carb recipe for Espresso Chocolate Chip Brownies which belongs to the Sweets recipe category.
- 1 cup (25 g) Splenda
- cup (65 g) vanilla whey protein powder
- cup (30 g) almond meal
- cup (45 g) unsweetened Cocoa powder
- 1 tablespoon (12 g) instant coffee crystals (regular or decaf, as you
- teaspoon salt
- cup (115 g) butter
- 2 large eggs
- cup (60 ml) water
- 6 ounces (170 g) sugar-free chocolate chips or sugar-free dark
- chocolate bars, chopped to chocolate chip?size in the food processor
Preheat oven to 350F (180C, or gas mark 4).
Put Splenda, protein powder, almond meal, cocoa, instant coffee crystals, and salt in a food processor with the S-blade in place.
Pulse to combine.
Add the butter and pulse until the butter is "cut in"?well combined with the dry ingredients.
Turn out into a bowl.
Mix in the eggs, one at a time, beating well with a whisk after each.
Then beat in the water.
Finally, stir in the chocolate chips or chopped-up chocolate bars.
Spray an 8 8-inch (20 20-cm) pan with nonstick cooking spray and spread the batter evenly in the pan.
Bake for 15 to 20 minutes?do not overbake! Cool and cut into squares.
I made 25 small brownies from this?I like to have the option
If you do, indeed, make 25, each brownie will have 3 g carbohydrate and 1 g fiber, for a usable carb count of 2 g; 3 g protein. At 4 g carb each, and 1 g fiber, for a usable carb count of 3 g, with 4 g protein. Carb count does not include polyol sweetener in the sugar-free chocolate.