Low Carb Rocky Road Brownies
3.2g
Net Carbs
8.1g
Protein
22.9g
Fat
5.2g
Fiber
252
Calories
Cooking tip: These dark chocolate brownies are on the fluffy side and just sweet enough to quench a brownie craving. It is easy to let these overbake, so keep a close eye them in the last 5 minutes of baking and remove them as soon as you see the edges are set and the center isn’t jiggly. It is normal for these brownies to rise a bit while baking, but they will condense as they cool.
Ingredients:
- 1/4 cup blanched finely ground almond flour (28g)
- 1/4 cup cocoa powder (24g)
- 1/4 cup erythritol-stevia granulated sweetener (Truvia) (42g)
- 1/4 teaspoon baking powder
- 1/4 teaspoon coarse kosher salt
- 3 tablespoons butter (42g), melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 Atkins Chocolate Malt Whipped Protein Bar, chopped
- 1 ounce pecan halves, chopped
Directions:
- Heat oven to 350°F and prepare a small (7 1/2-inch by 3 1/2-inch) loaf pan with oil spray.
- In a medium bowl, whisk together almond flour, cocoa powder, sweetener, baking powder and salt until well combined and any clumps have been broken up. Whisk in melted butter, egg and vanilla until smooth and uniform. Fold in most of the chopped Atkins Chocolate Malt Whipped Protein Bar and nuts, then smooth into an even layer in the prepared loaf pan. Top with remaining bar and nuts.
- Bake for 20-25 minutes, until the edges look dry and the center doesn’t jiggle. Remove from oven and allow to cool for an hour in the pan before removing to slice into 4 even pieces. One piece as described is one serving.
