Cyndi's AWESOME Low Carb Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup Xylosweet .5 Sukrin Gold, brown sugar sub (available on Amazon) 1 stick Butter, room temp.25 cup Coconut Oil, room temp.25 tsp Salt 1 tsp Vanilla or sugarfree syrup (see note on instructions).33 cup Hershey's Cocoa natural, unsweetened .33 cup Hersheys Special Dark, unsweetened 4 large eggs1 cup Almond Meal/Flour.25 cup Coconut Flour.25 cup Whey Protein - I use unflavored
Notes: You can use other sweetener, but this is what I use. I also use unflavored whey protein, but I HAVE used chocolate and it's awesome. I imagine any flavored would be fine, as long as you are ok with a bit of flavor change. Also, I use 4 pumps (maybe a shot or two) of any brand Sugar Free Syrup. You can use Hazelnut, Vanilla, etc. but I use dark chocolate espresso by Jordan's from Amazon. Gives it a bit more moisture and boosts the flavor.
Preheat oven to 325F. Gather ingredients. A stand mixer is awesome if you have it.
Mix on low, sweeteners and fats, the first 4 ingredients. Then add flavorings, the next 4 ingredients. Add eggs one at a time. Then add your flours and mix until blended, scraping edges and bottom of bowl several times during ingredient additions to make sure everything is mixed. Don't overmix.
Spray silicone mini muffin molds with pam or similar. Place on cookie sheets for stability. Fill mini muffin spaces and make the batter just to the tops, not over, in order to have enough to fill them all. They will swell a bit, but not much. Bake for 15-20 minutes, or until toothpick comes out clean. Let cool on racks. Keeps in fridge for a week, freezer longer.
Serving Size: Makes 48 mini brownies or brownie bites
Preheat oven to 325F. Gather ingredients. A stand mixer is awesome if you have it.
Mix on low, sweeteners and fats, the first 4 ingredients. Then add flavorings, the next 4 ingredients. Add eggs one at a time. Then add your flours and mix until blended, scraping edges and bottom of bowl several times during ingredient additions to make sure everything is mixed. Don't overmix.
Spray silicone mini muffin molds with pam or similar. Place on cookie sheets for stability. Fill mini muffin spaces and make the batter just to the tops, not over, in order to have enough to fill them all. They will swell a bit, but not much. Bake for 15-20 minutes, or until toothpick comes out clean. Let cool on racks. Keeps in fridge for a week, freezer longer.
Serving Size: Makes 48 mini brownies or brownie bites
Nutritional Info Amount Per Serving
- Calories: 77.1
- Total Fat: 6.0 g
- Cholesterol: 20.9 mg
- Sodium: 47.1 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.5 g
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