Easy Sugar-Free Recipe
Diabetic Brownie Recipe – Almond Flour – Unsweetened Cocoa Powder – Baking powder – Salt – Butter – Eggs – Erythritol – Vanilla Extract GANACHE – Sugar-Free Chocolate Chips – Heavy Cream
Combine all the dry Diabetic Brownies ingredients in a large mixing bowl: almond flour, cocoa powder, sea salt, and erythritol. Set the bowl aside.
Combine the liquid Diabetic brownies ingredients in another mixing bowl (melted butter, egg, and vanilla) and whisk them until well combined.
Pour the liquid ingredients into the dry brownies ingredients and stir with a wooden spoon or spatula to combine.
Add the sugar-free chocolate chips to the Diabetic brownies batter and stir it thoroughly to distribute them evenly.
Transfer the Diabetic Brownies batter to a brownie pan lined with lightly oiled parchment paper and spread it evenly.
Bake the Diabetic Brownies for 20 to 25 minutes in an oven preheated to 325°F (160°C) until a toothpick inserted in the middle comes out dry.
Let the low-carb brownies cool down on a cooling rack for at least 20 minutes before slicing into 16 squares.
NET CARBS FAT PROTEIN
Serving: 1 Square Makes: 16 Squares
Prep: 10 Minutes Cook: 20 Minutes