Chocolate Brownie Diabetic
Indulge your chocolate cravings guilt-free with these rich and fudgy *Chocolate Brownie Diabetic* treats! Perfect for those managing their sugar intake, these brownies are made with almond flour and sweetened naturally with erythritol or monk fruit, making them both gluten-free and low-carb. A blend of unsweetened cocoa powder and sugar-free dark chocolate chips ensures an irresistibly deep chocolate flavor, while a touch of vanilla enhances their decadent aroma. Ready in just 40 minutes from start to finish, this easy recipe combines wholesome ingredients and simplicity for a dessert that everyone will love. Enjoy a healthier twist on a classic favorite—soft, chewy, and perfect for pairing with a cup of coffee or serving as an after-dinner treat.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 cup Granulated sugar substitute (erythritol or monk fruit)
- 0.25 cup Unsalted butter
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 units Eggs (large)
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened dark chocolate chips (sugar-free)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal.
In a small microwave-safe bowl, melt the unsalted butter in 10-15 second increments, then set it aside to cool slightly.
In a mixing bowl, whisk together the almond flour, unsweetened cocoa powder, sugar substitute, baking powder, and salt until fully combined and free of lumps.
In a separate bowl, beat the eggs lightly. Stir in the cooled melted butter and vanilla extract.
Pour the wet ingredients into the dry ingredients, stirring until well blended into a smooth batter.
Fold in the sugar-free dark chocolate chips to evenly distribute them in the batter.
Transfer the brownie batter into the prepared baking pan, using a spatula to spread it evenly to the edges.
Bake in the preheated oven for 20-25 minutes, or until the top is set and a toothpick inserted into the center comes out with just a few moist crumbs (avoid overbaking).
Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Slice into 12 even squares and serve.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 7.3 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 445 mg | 34% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2284 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
