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Low-carb double chocolate chip brownies


Low-carb double chocolate chip brownies

Want a decadent low-carb chocolate treat? Well there’s no such thing as too much chocolate with this low-carb double chocolate brownie, featuring cocoa and dark chocolate. It’s a great dessert for a party, but they’ll go in a flash so be sure to save a few for you!


  • 175 g butter, softened
  • 125 ml almond butter
  • 2 eggs
  • 175 ml (125 g) erythritol
  • 125 ml (50 g) cocoa powder
  • 225 ml (110 g) almond flour
  • ½ tsp (2.5 g) baking powder
  • ¼ tsp salt
  • 2 tbsp water
  • 1 tbsp vanilla extract
  • ½ tsp instant coffee powder (optional)
  • 50 g dark chocolate with a minimum of 80% cocoa solids, chopped


  • Preheat oven to 175°C degrees.
  • Line a 9” by 13” (23 x 33 cm) baking dish with parchment paper.
  • Use a hand mixer or stand mixer to combine the butter, almond butter, eggs, and sweetener. Mix well until the sweetener is thoroughly incorporated.
  • Add the cocoa powder, almond flour, baking powder, salt, water, vanilla extract, and instant coffee powder and stir until smooth. Lightly mix in the chopped chocolate bar.
  • Pour the mixture into the baking dish and smooth with a spatula. The batter will be thick.
  • Bake for 25 to 28 minutes or until just set. Do not overbake or the bars will be dry.
  • Let cool for 20 to 30 minutes before cutting.
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