LOW CARB CHOCOLATE BROWNIES

DESSERT

THE PREPARATION

• 2 cups Almond Flour • 1/2 cup Unsweetened Cocoa Powder • 1/3 cup Erythritol • 1/4 cup Coconut Oil • 1/4 cup Maple Syrup (recipe here) • 2 large Eggs • 1 tbsp. Psyllium Husk Powder • 2 tbsp. Torani Salted Caramel • 1 tsp. Baking Powder • 1/2 tsp. Salt

LOW CARB CHOCOLATE BROWNIES

THE EXECUTION

1. Preheat oven to 350F. In the mean time, add all wet ingredients into a bowl: 1/3 cup Erythritol, 1/4 cup Coconut Oil, 1/4 cup Maple Syrup (recipe here), 2 large Eggs and 2 tbsp. Torani Salted Caramel. 2. In a separate bowl, combine all dry ingredients: 2 cups Almond Flour, 1/2 cup Unsweetened Cocoa Powder, 1 tbsp. Psyllium Husk Powder, 1 tsp. Baking Powder, and 1/2 tsp. Salt. 3. Mix together the dry ingredients as well as you can. 4. Beat the wet ingredients together using a hand mixer until a consistent mixture is formed. Pour the wet ingredients slowly into the dry ingredients, mixing with a hand mixer as you pour. 5. Press the batter into an 11×7 baking pan and even the tops out. If it has bits of hardened coconut oil at the top, don’t worry too much – this will melt as it bakes. 6. Bake the brownies for 20 minutes. 7. Let the brownies cool, then remove from the pan. 8. Slice brownies into slices (I do 8 total slices) and serve. Note: You can add chocolate chips to the top of this when it comes out of the oven, but that is up to you and how it fits into your final macro counts.