In this family – we love chocolate. I’m not just talking about my husband, but my mom, my sisters, my aunts and uncles. The love of chocolate just runs in our blood! While we are all particular about the type of chocolate, fillings, sweetness – I will have to say we can all agree that nothing gets better than a slice of fudgy rich chocolate brownie. Since my parents have become ever more health conscious and attempting to cut down on their sugar and carbs, I decided I would try my hand in baking some low carb, fudgy brownies. I came across a recipe online but had to make tweaks until I got to the perfect consistency and sweetness. It honestly shocked us all at HOW good this could be without flour, without butter, without eggs or normal sugar. Yes this recipe is gluten free, dairy free, vegan, low carb friendly (perfect for my pre-diabetic family members). Did I also mention it is SO easy to make?

The best part about this brownie recipe (or unique part of this recipe) is that not adding eggs actually makes this EVEN “fudgier”! I suggest putting the brownies in the fridge as it tastes best cold after it has time to set. And of course, do not skip out on adding an extra sprinkle of sea salt and chocolate chips on top to make this extra decadent.

I have been enjoying this as a postpartum snack when I need a quick bite for extra energy and to curb off that breastfeeding cravings for chocolate! Give this recipe a try and let us know how you like it!

Flourless, Low Carb Brownies - Fudgy! (Vegan, GF)

 

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Adapted from Hummusapien

Author: Unconventional Cooks

Serves: 16

Ingredients

• ¾ cup peanut butter or any nut or seed butter of choice (192g), room temp
• ½ cup pumpkin puree
• 2 tbsp ground flax + 6 tbsp of hot water
• 1 tsp vanilla
• 6 tbsp cocoa powder, Hershey's Special dark
• ½ cup keto sugar
• ¾ tsp baking soda
• ¼ tsp salt
• 2.5 - 3 tbsp of keto chocolate chips
• Sea salt, to garnish

Instructions

1. Preheat oven to 350F.
2. Mix ground flax with hot water. Set aside to thicken.
3. In a separate bowl, using a spatula, mix peanut butter, pumpkin puree, vanilla. Then add in the dry ingredients - cocoa powder, baking soda, salt, sugar and mix until fully combined.
4. Add in the flax eggs and continue mixing with a spatula. Note: This brownie batter is much thicker than regular batters! Since the batter will stay thick, we found that using a spatula is the easiest way to mix it.
5. Using a spatula, spread the batter evenly into a lined 8x8" pan. Garnish the top with chocolate chips.
6. Bake for 16-20 mins until top is set and the center install soft and fudge. (16 mins for more fudgy brownies)
7. Set aside to cool then fridge until chilled. Cut and serve.

3.5.3251

LOVE

Zoe, Mia & Raena