Dear ,
For many people, few things come close to the enjoyment of a good brownie.
With their chewy-crisp edges and gooey chocolaty center, even restrained food lovers have difficulty resisting a brownie… or the whole pan!
Unfortunately, what makes GOOD brownies so delicious is their high starch and sugar content. As the sugar caramelizes, the edges pull away and the top gets its golden-crackly sheen.
But all that sugar and starch will also send your blood sugar soaring… and your fat cells-a-storing!
The ingredients in traditional brownies also promote systemic inflammation and digestive distress that last much longer than the enjoyment of your sweet treat.
(You know what's coming next, right...)
Well, after formulating many different riffs on the classic brownie, I finally hit the nail on the head. Using almond butter as the base gives these brownies a chewiness that's often lacking in gluten-free versions.
And they're egg-free too!
While they're perfect plain or simply topped with a few dark chocolate chips, my favorite way to enjoy these brownies is with lightly toasted pecans and a drizzle of homemade Low-Carb Caramel.
With their rich, fudgy flavor and crisp-and-chewy edges, you won't believe these brownies have just 200 calories, two grams of sugar each, and nary a gram of grain!
The recipe below comes from Healing Gourmet's healthy desserts recipe book – Keto Desserts – featuring more than 55 grain-free, low-glycemic (and totally delicious) dessert recipes.
I hope you love these brownies as much as I do!
To Your Health,
Kelley Herring
Healing Gourmet
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Today's Recipe
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Keto Almond Butter Brownies
Yield: 16 squares (One 8 x 8 inch pan)
INGREDIENTS
DRY INGREDIENTS
- 3 Tbsp. coconut flour, sifted (18 g)
- 1/2 cup erythritol, powdered (100 g)
- 1/4 cup cocoa powder (28 g)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. sea salt
WET INGREDIENTS
- 10 Tbsp. water
- 1 tsp. grass-fed gelatin
- 1 cup creamy raw almond butter
- 1 tsp. liquid stevia extract (to taste)
- 1 tsp. vanilla extract
- 2 Tbsp. Lily's Dark Chocolate Chips, melted
TOPPINGS (OPTIONAL)
- Classic = 1 oz. dark chocolate + 1 oz. lightly toasted walnuts, chopped
- Luau = 1 oz. macadamia nuts, roughly chopped + 1 oz. unsweetened coconut flakes
- Turtle = 1 batch Paleo Caramel + 1 oz. lightly toasted pecans, chopped
DIRECTIONS
- Preheat oven to 325 F. Line the bottom of an 8-by-8 pan with unbleached parchment paper.
- In a medium bowl, combine dry ingredients.
- In a small bowl, add the water and sprinkle in the gelatin. Let stand 5 minutes. Add almond butter, vanilla, stevia and melted chocolate. Mix well using a hand-held mixer.
- Pour in the dry ingredients into wet and mix well to combine.
- Spread brownie batter into prepared pan. (If using dry toppings, now is the time to add them. If using Paleo Caramel, wait until brownies are baked to avoid caramel from sinking into batter.)
- Transfer to oven and bake 30-35 minutes or until edges pull away and center is set. If you like your brownies fudgy and moist inside, remove when center is still not quite set, at about 30 minutes.
- Place on a wire rack to cool completely, then slice into squares.
Paleo Caramel
Yield: 16 servings
INGREDIENTS
- 3 Tbsp. grass-fed butter or palm shortening
- 3 Tbsp. erythritol
- 1 Tbsp. coconut sugar
- 1/2 Tbsp. coconut milk
- 1 tsp. xanthan gum (optional, for stretch)
DIRECTIONS
- In a medium saucepan, melt the butter or shortening over low heat.
- Add the erythritol and coconut sugar and whisk to combine. Add coconut milk and xanthan gum (if using).
- Continue whisking over heat for 2 minutes, letting caramel bubble and darken.
- Pour over Brownies and Enjoy!
NUTRITION INFORMATION BROWNIES ONLY
202 calories, 17 g fat, 3 g saturated fat, 10 g monounsaturated fat, 4 g polyunsaturated fat, 0 mg cholesterol, 17 g carbohydrate, 3 g NET carbs, 2 g sugar, 6 g fiber, 7 g protein
(NET CARBS: 4 carbs from sugar alcohols + 3 from fiber = 7 Zero Impact carbs)
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