Strawberries and Cream Brownie Sandwiches
4.0g
Net Carbs
3.1g
Protein
17.6g
Fat
2.1g
Fiber
191
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 large Egg
- 1/4 cup Sucralose Based Sweetener (Sugar Substitute)
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
- 1/4 cup Unsalted Butter Stick
- 1/4 cup (8 fluid ounces) Water
- 1 tablespoon Sucralose Based Sweetener (Sugar Substitute)
- 1/2 teaspoon Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 2 tablespoons Cocoa Powder (Unsweetened)
- 1 cup, half Strawberries
- 1 /4 cup Organic High Fiber Coconut Flour
- 1 teaspoon Vanilla Extract
- 4 ounces Cream Cheese
- 1/2 cup Heavy Cream
Directions:
- Preheat oven to 350°F. Prepare a sheet pan with parchment paper and spray with oil.
- Whisk together the egg, 1/4 cup sucralose, melted butter, vanilla and water in a small bowl. Add the coconut flour, cocoa powder, baking powder and salt. Blend well and allow to sit for a few minutes. Drop into 1 1/2-inch rounds onto the prepared pan and bake for 8-10 minutes until puffed and cooked through. You will want 16 cookies.
- In a small bowl beat the heavy cream to soft peaks. In another bowl beat until creamy the cream cheese, vanilla, and 1 tbsp sucralose. Add 1/3 of the whipped cream, beat until smooth then add the remaining whipped cream beating until uniform. Fold in the diced strawberries (reserve some to puree and drizzle over the filling if desired).
- Spread the cream cheese mixture over all 16 flat sides of the cookies. Place them in the freezer and freeze separately for 2-3 hours, sandwich them together once frozen and wrap individually in plastic wrap and store in a freezer bag until ready to eat.
