Brownies keep popping up on Instagram lately, and we don’t want to be left out ;), so we’re posting this 8-ingredient, fudgy recipe. These are an easy addition to the 4th of July menu, and especially great if you’ll be outside because they don’t have to be refrigerated. And at 8 carbs a piece, why not make them dessert tonight?!
We made another 4th of July dessert last week. You can check our Strawberry Shortcake recipe here, or click here to see what gestational diabetic friendly foods you can find at Taco Bell.
These brownies are:
Keto & Paleo-friendly (use coconut oil or make the butter grass-fed, and use sweetener & salt of choice)
Gluten-free
Grain-free
Sugar-free
Diabetic-friendly
Calories: 133
Fat: 10g
Carbohydates: 8g
Fiber: 2g
Protein: 2g
Servings: 8
Cook time: 25 mins (10 mins on hand)
Ingredients:
3 oz Sugar Free Chocolate Chips*
3 Tbsps Coconut Oil or Butter
1 Egg
2 Tbsps Amber Agave (or preferred sweetener)**
1 t Vanilla Extract
2 Tbsps Unsweetened Cocoa Powder
⅛ t Salt
2 Tbsps Flaxseed Meal (optional for fiber and structure)
*Hershey’s Sugar Free Chocolate Chips are likely the brand you’ll find in your grocery store. They are sweetened with Maltitol, which effects blood sugar similarly to sugar. You can find truly sugar free chocolate chips online (Amazon.com). Or use the melting chocolate that comes in bars in the baking section/aisle: 65% chocolate or more.
**Agave has ¼ the effect of sugar. If you don’t want to use agave, leave out the cocoa powder as well but add 1-2 oz more of the chocolate chips. This will compensate for both the sweetness and chocolate flavor.
Equipment:
Oven
3 Bowls
Spoon
Spoon & Cup Measures
Muffin Pan or 8×8 pan
Directions:
1. Preheat oven to 375˚F.
2. In a bowl, combine the chocolate chips and oil. Melt in the microwave, checking and stirring every 30 secs until melted.
3. Lightly beat the egg, agave and vanilla in a separate bowl, then add to the chocolate mixture and mix until well combined.
4. In a clean bowl, mix the cocoa powder, salt and flaxseed until well combined, then pour into the wet mixture. Stir until just combined. (Lumps are ok).
5. Pour into muffin pan and bake 15-20 mins. Muffin liners aren’t necessary. Once these are completely cooled they’ll ‘knife’ out just fine.
I like the muffin pan better because the sizes are preset, but if using an 8×8, bake at 350˚F for 20-25 mins.
Tag us on IG or FB and let us know how you like them @TheGestationalDiabeticChef
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