These delightful flourless brownies will satisfy your chocolate craving in under 15 grams of carbs.Ingredients
1 cup finely shredded zucchini
6 tablespoons butter, melted
2 tablespoons coconut oil, melted
1 large egg
1/2 cup Splenda Sugar Blend
1 tablespoon pure vanilla extract
3/4 cup peanut flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon sea salt
Optional: 4 squares Lindt 90% chocolate, cut into small chunks
Preheat oven to 350 degrees F.
Line a 8x8" baking pan with parchment paper, or lightly grease with oil spray.
In a medium bowl, whisk together the zucchini, butter, oil, egg, sweetener, and vanilla until well combined.
Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn't be dry. (If too dry, add 1-2 tablespoons of water).
If adding Lindt chocolate, fold in the chocolate chunks and pour batter into prepared pan.
Bake for 30 minutes or until the brownies spring back when gently touched.
Allow to cool completely then cut into squares and chill to semi-set.
If storing at room temperature they're best eaten within 2 days. If refrigerating, they last 3-4 days.
- Calories - 122
- Total Fat - 7g
- Saturated Fat - 5g
- Sodium - 59mg
- Carbohydrates - 14g
- Fiber - 1g
- Sugars - 8g
- Protein - 2g