Low Carb Mini Brownie Bites

You know those mini brownies you buy in a bag at the grocery store, or those boxed brownie mixes, I’m sure you have all tried them both. Well these low carb mini brownie bites are far healthier for you and I personally think they taste better. It’s funny, I talked my husband into joining me in the video because I am on my second week of atkins induction and brownies are not on my menu. With hesitation he decided to participate and ate one, to tell you how they taste and I’m very proud of him for doing this, but what he said was, they would be really good with ice-cream, come on! (ha ha).

I will be putting them in the freezer away from us both so I can eat them when I’m in the next stage of maintenance. I sort of fell off the low carb wagon and started to put on some weight so I have to nip it in the butt before it gets away on me. You must remember we are only human. 

I hope you enjoy this recipe!

100 gram Dark Chocolate Bar (European Extra Dark Chocolate)

1/2 cup coconut oil

½ cup powdered xylitol

2 eggs

1 tbsp vanilla

¼ tsp almond extract

¾ cup blanch almond meal or almond flour

½ tsp salt

Preheat oven 350F grease the mini muffin tin with coconut oil.

In a double boiler melt chocolate, coconut oil and powered xylitol, remove from heat to cool.

Once cooled add vanilla, almond extract and eggs (I suggest you whisk the eggs first)

In a separate bowl mix almond flour and salt, gradually add the wet ingredients, mix well.

Fill mini muffin tins almost full with brownie batter, bake for 15 minutes.

Makes 24 mini brownies
1.6 net carb per brownie

Stay Healthy Live Well
Gayle