Ingredients for Chocolate Brownie Diabetic
- 2 large eggs
- Brown Sugar
- Instant Coffee Granules
- Cocoa Powder
- 1/4 cup (60ml) water
- Olive Oil
- Dairy Free Margarine
- Wholemeal Self Rising Flour
- Dark Chocolate Chips
- Icing Sugar
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How to Make Chocolate Brownie Diabetic
- Preheat oven to 180°C (350°F).
- Grease a 19cm square baking pan. Line the base and sides with baking paper, extending the paper 5cm above two opposing sides.
- In a small bowl, beat 2 large eggs and 1/2 cup (100g) of sweetener (such as stevia or erythritol) with an electric mixer until thick and creamy.
- Transfer the egg mixture to a medium bowl.
- In a small bowl, whisk together 1/4 cup (30g) unsweetened cocoa powder, 1 tablespoon instant coffee granules, 1/4 cup (60ml) water, and 2 tablespoons oil until smooth. Stir in 1/4 cup (40g) of sugar-free chocolate spread.
- Gently fold the cocoa mixture into the egg mixture.
- In a separate bowl, combine 1/2 cup (60g) almond flour, 1/4 cup (30g) whole wheat flour, and 1/2 cup (60g) sugar-free chocolate chips. Gently fold into the wet ingredients.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool in the pan for 30 minutes.
- Turn the brownies out onto a wire rack to cool completely.
- Slice and serve dusted with a mixture of sifted cocoa powder and icing sugar substitute (optional). Top with a dollop of low-fat ice cream or whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
4g
Carbs
2g
