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.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
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 |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 0.7 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 227 mg | 5% | |
*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.
