I’ve been living that low carb life again of late. Like for so many others I find it such a good way to drop a few pesky pounds and lose the bloat. Very handy for special occasions! But as always low carb means no sugar, and no sugar means me climbing the walls in need of something sweet. Nothing quite like a deprived sweet tooth to inspire some creativity!
This recipe makes tasty, dense brownies that not only ease a sugar craving but fill you up nicely too. Yay!
- 150g unsalted butter
- 100g dark chocolate (at least 70% cocoa solids)
- 3 eggs
- 1 ripe avocado
- 150ml coconut milk
- pinch of salt
- 150g ground almonds
- 120g coconut flour
- 45g unsweetened cocoa powder
- 2tsp baking powder
- 100g blueberries
- 3tbsp unsweetened peanut butter
Pre-heat your oven to 170c and grease and line a 30cm baking tray. In a heatproof bowl place the butter and chocolate (chopped into pieces) and microwave until melted. Stir and set aside to cool a little (if it’s too hot it will scramble your eggs!)
In another bowl whisk the eggs and avocado. Add the chocolate and butter mix, then fold in the ground almonds, coconut flour, cocoa powder, salt and baking powder.
Pour in the coconut milk a little at a time until fully folded in. Carefully fold in the blueberries.
Add to your baking tray and bake for 20 minutes.
In a bowl, stir up the peanut butter to loosen it and add a couple of teaspoons of coconut milk (you’ll have leftover from a can) until the mixture is loose enough to pipe. Once your brownies are cooked, cooled and cut into squares, use a piping bag to top with generous stripes of peanut butter.
Look pretty convincing huh? The peanut butter is a must as it adds a tasty Reese’s Pieces vibe! There’s minimal sugar in these brownies; only the natural sweetness of the blueberries, which as far as fruit goes is a very low sugar berry at just 10g per 100g. If you give these a try let me know what you think!