Brownies don’t have to be a bad choice when dieting. If you cut out regular flour and sugar from the recipe, you will have a healty base for low carb or keto brownies. Switch to coconut flour and erythritol as a substitute. Unlike ordinary flour, coconut flour is rich in fibers and proteins. Erythritol is, for me, the best sugar replacement, since it doesn’t have secondary taste when is heated up to 160 Celzius.
Dark chocolate is antioxidant-rich superfood. It contains two groups of antioxidants- flavonoids and polyphenols, which protects your body from free radicals. Also, it will give your brownies rich and moisture structure.
Serving of these brownies contains roughly 130 calories and 3,2 grams of sugar, which make them exellent choice if you are on low carb or keto diet.
- 100 grams dark chocolate
- 125 grams erythritol
- 15 grams cocoa powder
- 2 medium eggs
- 7 tbsp. water
- 1 tsp. baking powder
- 50 grams coconut flour
- 50 grams butter
Preheat the oven to 160 Celsius.
Line a 22x10 cm tin with baking parchment.
Melt the butter and chocolate together in a microwave or in a sauce pan. Cool to room temperature.
Mix coconut flour, cocoa powder and baking powder together to remove any lumps and set aside.
Whisk the eggs and erythritol together using a hand mixer to get them light and fluffy.
Add the chocolate mixture into the egg mixture and mix well, then add dry ingredients and water.
Bake for 30-35 minutes or until the top is cracked. Enjoy!