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Low Carb Chocolate Coconut Brownies

Low Carb Chocolate Coconut Brownies

Preparation steps

Preheat the oven to 140 °C fan oven or 160 °C top/bottom heat.

Put the coconut oil in a small pan, grate in the chocolate and heat gently. Melt until the chocolate is mixed with the coconut oil.

In a bowl, break the egg and beat it with the erythritol until frothy, then add the baking powder and the almonds.

Mix the coconut oil into the egg in portions.

Line a baking tray with baking paper, pour out the mixture and bake for 20 minutes.

After baking, cut into small pieces.


Preparation time
35 Minutes
Number of portions
4
Degree of flatness
2 / 5
Allergens
Gluten, Coconut, Almonds, Nuts
Occasions
-
Types
Sweets
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Eggs, Whole chicken eggs (M)
Eggs, Whole chicken eggs (M)
1 × Piece (51 g)

51 g

Erythritol
Erythritol
2 × Tablespoon (10 g)

20 g

Baking powder
Baking powder
1 × Teaspoon (4 g)

4 g

Coconut oil
Coconut oil
3 × Teaspoon (5 g)

15 g

Chocolate, dark, 70-85% cacao solids
Chocolate, dark, 70-85% cacao solids
25 × Gram (1 g)

25 g

Almonds, ground
Almonds, ground
2 × Tablespoon (10 g)

20 g

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
3.1g / 95.05 g
Fats 30%
10.22g / 63.37 g
Carbohydrates 50%
9.08g / 105.61 g
Kcal
140.68Kcal / 1901.02 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
12.39g / 95.05 g
Fats 30%
40.87g / 63.37 g
Carbohydrates 50%
36.33g / 105.61 g
Kcal
562.71Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.