Low Carb Chocolate Mini-Muffin Brownies
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 158.1
- Total Fat: 14.7 g
- Cholesterol: 46.5 mg
- Sodium: 165.5 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 3.9 g
- Protein: 2.7 g
View full nutritional breakdown of Low Carb Chocolate Mini-Muffin Brownies calories by ingredient
Number of Servings: 8
Ingredients
-
6 oz sugar free chocolate
4 tbs coconut milk (canned)
2 tbs coconut oil
4 tbs pumpkin
2 eggs
2 tbs flax seed (milled and soaked in 4 tbs water)
1/4 tsp salt
1 tbs almond flour
1 tbs cocoa powder
3 tsp stevia
1/2 tsp vanilla
1/4 tsp cinnamon
Directions
Heat oven to 375*F. Lightly butter a 24 cup mini-muffin tin.
On a low heat melt the chocolate, coconut oil, coconut milk, and pumpkin. Just till mixture is smooth. Set aside to cool.
Beat eggs, milled flax seed, and salt with a mixer in a medium bowl
Add the almond flour, cocoa powder, stevia, vanilla and cinnamon and beat with your mixer till well combined.
Add now your cooled chocolate mixture and beat once more till combined.
Portion your batter into your oiled muffin tin. Bake till tops are puffed and cracked, about 8-10 minutes.
Let cool for no less than 20 minutes.
Serving Size: makes 8 (3 muffin) servings
On a low heat melt the chocolate, coconut oil, coconut milk, and pumpkin. Just till mixture is smooth. Set aside to cool.
Beat eggs, milled flax seed, and salt with a mixer in a medium bowl
Add the almond flour, cocoa powder, stevia, vanilla and cinnamon and beat with your mixer till well combined.
Add now your cooled chocolate mixture and beat once more till combined.
Portion your batter into your oiled muffin tin. Bake till tops are puffed and cracked, about 8-10 minutes.
Let cool for no less than 20 minutes.
Serving Size: makes 8 (3 muffin) servings