Diabetic Gluten Free Brownies
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 119.0
- Total Fat: 9.1 g
- Cholesterol: 30.6 mg
- Sodium: 101.1 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 3.3 g
- Protein: 2.9 g
View full nutritional breakdown of Diabetic Gluten Free Brownies calories by ingredient
Introduction
An attempt at the lowest calorie brownies without gluten or soy and with as much protein as possible. An attempt at the lowest calorie brownies without gluten or soy and with as much protein as possible.Number of Servings: 18
Ingredients
-
2 cups + 2 Tbsp Truvia (equivalent to 1 2/3 cups granulated sugar)
3/4 Cup Salted Butter
2 Tbsp Water
1 Tbsp Instant Coffee
2 tsp Vanilla Extract
1 1/3 Cups Quinoa Flour
1 1/2 Cups Cocoa Unsweetened (24 Tbsps)
1/2 tsp Baking Powder
1/4 tsp Sea Salt
Directions
PREHEAT oven to 350 degrees F.
Grease 13x9-inch baking pan.
COMBINE truvia, butter, water and instant coffee in large bowl.
Stir in eggs and vanilla extract.
Combine quinoa flour, cocoa, baking powder and sea salt in medium bowl; stir into wet mixture.
Spread into prepared baking pan.
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
Cool completely in pan on wire rack then cut into bars.
Serving Size: Makes 18 brownies if using a 13 x 9 inch baking pan
Grease 13x9-inch baking pan.
COMBINE truvia, butter, water and instant coffee in large bowl.
Stir in eggs and vanilla extract.
Combine quinoa flour, cocoa, baking powder and sea salt in medium bowl; stir into wet mixture.
Spread into prepared baking pan.
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
Cool completely in pan on wire rack then cut into bars.
Serving Size: Makes 18 brownies if using a 13 x 9 inch baking pan
