Healthy Low-Carb Double Chocolate Brownies

The ideal treat for the keto diet that will help you keep your carb intake and blood sugar levels low. The smooth creamy chocolate avocado frosting is high in healthy fats and complements the base perfectly. The chocolate frosting is vegan too. You must try this recipe – Healthy Low-Carb Double Chocolate Brownies.

Ingredients (makes 16 servings):

Brownie Layer:

Chocolate Avocado Frosting:

• 2 ripe avocados (400 g/ 14.2 oz)
• ¹/₃ cup raw cacao (28 g/ 1 oz)
• 1 tbsp virgin coconut oil (15 ml)
• ¹/₄ tsp vanilla powder
• 1 – 2 tbsp yacon syrup or 2-4 tbsp powdered Erythritol

Instructions:

1. Preheat the oven to 160 °C/ 320 °F fan assisted, 180 °C/ 360 °F conventional.
2. Whisk the eggs then add the erythritol and stevia and mix together in a large bowl. Add the melted coconut oil and almond milk. Whisk.
3. Add the ground almonds, cacao, chia seeds, gluten free baking powder, vanilla and almond butter.
4. Mix well until smooth.
5. Line a baking tray (17 x 25 cm/ 7 x 10 inch) with greaseproof paper. Spoon in the brownie mix and level to the edges.
6. Bake in the oven for 25 – 30 minutes until you can insert and remove a skewer without crumbs sticking. Allow to cool.
7. Meanwhile, place all the frosting ingredients in a bowl.
8. Blitz with an immersion blender (or in a high speed food processor) until smooth.
9. Spoon on the frosting to the brownie base, slice and serve. Option to refrigerate if you prefer a harder brownie.
10. Once chilled, slice into 16 squares.
11. Store in an airtight container in the fridge for up to 3 days. Unfrosted brownies can be stored in the fridge for up to a week.

Tips:

Nutritional values (per serving):

Written by Jo Harding