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Chocolate Peanut Butter Tiramisu

Chocolate Custard Recipe

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Home » Cakes » Starbucks Cranberry Bliss Bars Copycat Recipe Chocolate Custard Recipe June 17, 2021 By Sarah 1 Comment Jump to Recipe This easy paleo Chocolate Custard recipe is silky smooth with deep, rich chocolate flavor and takes just 15 minutes to whip up! Despite its simplicity, there is something completely indulgent about classic Chocolate Custard. Especially when it’s topped with a dollop of whipped cream or coconut “whipped cream”! Even though it’s a hands-on process, making custard is fast! As in, 15 minutes fast from start-to-finish. And it’s much easier and more straightforward to make than you might think. For the chocolate-lovers, this decadent Chocolate Custard will become your go-to when you want a quick fix! And you can make a batch, portion it out, and stash these custards in the fridge to satisfy your chocolate cravings during the week. Jump to: The Best Easy Chocolate Custard Recipe Tips for Making Chocolate Custard Chocolate Custard FAQs More Decadent Chocolate Recipes to Try Chocolate Custard Recipe The Best Easy Chocolate Custard Recipe Tips for Making Chocolate Custard Chocolate Custard FAQs More Decadent Chocolate Recipes to Try Chocolate Custard Recipe The Best Easy Chocolate Custard Recipe Ingredients Egg yolk Pure maple syrup Canned unsweetened, full-fat coconut milk Unsweetened cocoa powder Salt Instant espresso powder Vanilla extract How to Make Stovetop Chocolate Custard Beat together the egg yolks and maple syrup in a bowl. Heat the coconut milk, cocoa powder, salt, and espresso powder in saucepan over medium-low heat until it’s steaming. Starting with just a couple drops at first, add 1 cup of the warm coconut milk mixture to the egg yolk mixture while whisking continuously. Add the tempered egg yolk mixture into the pot with the rest of the coconut milk mixture. Heat over medium-low heat until it comes to a gentle simmer. Whisk in the vanilla. Strain the custard through a fine mesh sieve and pour into individual serving dishes. Cool to room temperature, and then chill. Serve chilled topped with whipped cream or coconut “whipped cream” and a sprinkle of cocoa powder if desired. How to Store Chocolate Custard Store in an airtight container in the fridge for up to 4 days. Variations on This Recipe Sweetener. I like complex flavor of maple syrup in this recipe, but you could substitute honey or agave nectar if you like. Spice. Add ½ teaspoon ground cinnamon if you like the chocolate/cinnamon combination. Flavor extracts. Customize the flavor profile by adding extracts! You could add ¼ teaspoon almond extract, hazelnut extract, peppermint extract, or orange extract. Tips for Making Chocolate Custard Don’t skip tempering the eggs! Whisking hot liquid into the egg yolks a little bit at a time will help prevent them from curdling. For a silky smooth custard, don’t forget to strain it through a fine mesh sieve before pouring it into serving dishes. If you prefer the light, fluffy texture of mousse instead of thicker, richer custard, let the custard cool and then fold in 1 to 2 cups of whipped cream or coconut “whipped cream”. To prevent a “skin” from forming on the top of the custard, place a piece of plastic wrap directly on top of each custard before chilling. Chocolate Custard FAQs What is the Difference Between Custard and Pudding? Although both custard and pudding commonly use eggs, egg yolk is the main thickening agent in custard. However, the predominant thickener in pudding is typically some type of starch, such as cornstarch, tapioca starch, or sometimes all-purpose flour. Can I Make Chocolate Custard with Cocoa Powder? YES! Cocoa powder lends a rich, complex chocolate flavor to sweet treats. This easy paleo Chocolate Custard recipe is made with cocoa powder. How Can I Make Keto Chocolate Custard? To make the keto version of this recipe, you can use keto maple-flavored syrup instead of regular maple syrup. It’s as easy as that! More Decadent Chocolate Recipes to Try Chocolate Keto Mug Cake Recipe Avocado Chocolate Pudding Parfait with Easy Berry Sauce Healthy Dark Chocolate Fondue Recipe Fudgy Keto Brownie Recipe with Walnuts and Chocolate Frosting Instant Pot Low Carb Flourless Chocolate Cake Recipe Super Thick Decadent Double Chocolate Milkshake Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Chocolate Custard Recipe ★ ★ ★ ★ ★ PRINT RECIPE PIN RECIPE This easy paleo Chocolate Custard recipe is silky smooth with deep, rich chocolate flavor and takes just 15 minutes to whip up! Ingredients 3 large egg yolks ½ cup pure maple syrup 13.5 ounce can unsweetened full-fat coconut milk ½ cup unsweetened cocoa powder (natural not Dutch-processed) ⅛ teaspoon salt ⅛ teaspoon instant espresso powder 1 ½ teaspoons pure vanilla extract Instructions Lightly beat the egg yolks in a medium bowl; while beating, gradually whisk in the maple syrup until incorporated. Set aside. Whisk the coconut milk, cocoa powder, salt, and espresso powder together in a medium saucepan over medium-low heat until it’s steaming, but not yet bubbling, about 2 minutes. Very slowly (starting with just a couple drops at first) add 1 cup of the coconut milk mixture into the egg yolk mixture while whisking continuously (this will temper the egg yolks and help prevent them from curdling). Add the tempered egg yolk mixture into the pot with the rest of the coconut milk mixture. Heat over medium-low heat until it comes to a very gentle simmer while whisking continuously, about 5 minutes. (At this point, it should be thick enough to coat the back of a wooden spoon.) Turn off the heat and whisk in the vanilla. Strain the custard through a fine mesh sieve and pour into individual serving dishes. Cool to room temperature, and then chill for 2 hours before serving (the custard will thicken more as it cools). To prevent a “skin” from forming on the top, place a piece of plastic wrap

Cakes

Cherry Cobbler Cheesecake Bars

Cheesecake Peanut Butter Brownies Recipe

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Home » Brownies » Cheesecake Peanut Butter Brownies Recipe Cheesecake Peanut Butter Brownies Recipe August 22, 2019 By Sarah Leave a Comment Jump to Recipe This decadent low carb Cheesecake Peanut Butter Brownies recipe makes it so you don’t have to decide between chocolate, peanut butter, and cheesecake! The rich, fudgy chocolate brownie base is made with peanut butter, and then topped with rich and creamy no-bake peanut butter cheesecake. The best part is, each serving has just 7g net carbs! Back in the day (before I started eating low carb, lol), Adam’s Peanut Butter Cup Fudge Ripple Cheesecake from The Cheesecake Factory was one of my favorite desserts. It was my go-to dessert there. After trying it, I don’t think I ever ordered a different kind of cheesecake! But after going low carb, it was of course out the window. There’s just something magical about the peanut butter + chocolate combination, especially if cheesecake is involved! I’m a firm believer that low carb and keto desserts are a great tool to help keep you on track. I wanted to come up with a recipe that simulates that deliciously sugar-crazed chocolate peanut butter cheesecake, and these low carb Cheesecake Peanut Butter Brownies do a great job! Jump to: The Best Low Carb Peanut Butter Brownies Recipe Baking with Peanut Butter Tips for Making Sugar Free Brownies More Chocolate Peanut Butter Treats to Try Cheesecake Peanut Butter Brownies The Best Low Carb Peanut Butter Brownies Recipe Baking with Peanut Butter Tips for Making Sugar Free Brownies More Chocolate Peanut Butter Treats to Try Cheesecake Peanut Butter Brownies The Best Low Carb Peanut Butter Brownies Recipe I used my Almond Butter Brownies as the base for these Peanut Butter Brownies. I basically just swapped out peanut butter for almond butter (both work great here!). And then the real fun begins! These fudgy, deeply chocolatey Cheesecake Peanut Butter Brownies are topped with a no-bake velvety-smooth peanut butter cheesecake topping! Or maybe it’s frosting, who knows? All I know is that it’s a little over two cups worth of peanut butter cheesecake bliss sitting atop chocolate brownies. I’m telling you, that’s a lot for just an 8 by 8-inch pan, lol. That’s why this is the perfect dessert if you can’t decide whether you want cheesecake or brownies. Or peanut butter, for that matter! Baking with Peanut Butter From personal experience, I’ve noticed that baking with peanut butter can sometimes lead to dry baked goods. In order to yield a deliciously moist result, it’s important to include other ingredients that lend moisture to a recipe. In this Cheesecake Peanut Butter Brownies Recipe I use avocado oil and extra egg yolks so the resulting brownies aren’t dry at all. Peanut Butter Substitute In this recipe, almond butter works as a great substitute for peanut butter. Look for unsweetened runny almond butter (I like Costco’s Kirkland brand), and use the same amount (½ cup for this recipe). You can also substitute sunflower seed butter for peanut butter in this brownie recipe. Tips for Making Sugar Free Brownies In addition to sweetness, sugar adds bulk, helps yield the right texture for baked goods, and also helps with browning. When you take sugar out of the formula, baking can get a little tricky! These low carb brownies are sugar free, and are sweetened with a combination of Swerve Confectioners and stevia glycerite. I like to use a combination of these two sweeteners because the stevia helps reduce the cooling effect of erythritol that’s in Swerve Confectioners. Also, the erythritol helps cut the bitterness that stevia can sometimes have. It’s literally the best of both worlds in terms of flavor, and bonus, using these sweeteners instead of sugar helps keep the carbs down quite a bit. More Chocolate Peanut Butter Treats to Try Chocolate Peanut Butter Tiramisu Homemade Chocolate Peanut Butter Chocolate Peanut Butter Chia Pudding Low Carb Salted Chocolate Peanut Butter Cups Healthy-Enough-For-Breakfast Chocolate Peanut Butter Cups Chocolate Peanut Butter Smoothie Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Cheesecake Peanut Butter Brownies PRINT RECIPE PIN RECIPE This decadent Cheesecake Peanut Butter Brownies recipe has a rich chocolate base and is topped with creamy no-bake peanut butter cheesecake. Ingredients Peanut Butter Chocolate Brownies: ½ cup unsweetened smooth peanut butter ¼ cup avocado oil ¼ cup water 1 large egg 2 large egg yolks 1 ½ teaspoons pure vanilla extract ½ teaspoon espresso powder (dissolved in 1 teaspoon boiling water) ¼ teaspoon stevia glycerite ⅓ cup unsweetened cocoa powder ½ cup Swerve Confectioners ¼ teaspoon salt ¼ teaspoon baking powder Peanut Butter Cheesecake Frosting: 8 ounces cream cheese (at room temperature) 8 tablespoons unsalted butter (at room temperature) ½ cup unsweetened smooth peanut butter 2 tablespoons Swerve Confectioners ¼ teaspoon stevia glycerite 1 teaspoon pure vanilla extract ¼ cup heavy whipping cream Instructions Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper. Beat together the peanut butter, oil, water, egg, egg yolks, vanilla, dissolved espresso, and stevia glycerite in a large bowl. Sift in the cocoa powder, Serve Confectioners, salt, and baking powder and mix to combine (the batter will be thick). Spread the batter into the prepared baking pan. Bake for 15 to 18 minutes, 15 for gooey brownies and 17 for more set. If you let these brownies cook until a wooden pick comes out dry, they’ll be overcooked. Cool the brownies completely before frosting. For the frosting, cream together the cream cheese, butter, and peanut butter in a large bowl. Beat in the Swerve Confectioners, stevia glycerite, and vanilla extract until fully incorporated. Lastly, beat in the cream until smooth. Cover and refrigerate 1 hour so the frosting can stiffen a bit, and then briefly beat it again before frosting the brownies. Once the brownies are cool, spread the cheesecake frosting on top. Serve, or store wrapped in the fridge for up to 5 days before serving.

Sauces and Condiments

Cashew “Cream”

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Home » Sauces and Condiments » Cashew “Cream” Cashew “Cream” January 1, 2015 By Sarah 5 Comments Jump to Recipe Sometimes dessert just calls for a whipped cream-like topping. If you don’t eat dairy, regular whipped cream is out. Coconut “whipped cream” is pretty common, but what if you want something just a little different? (I love coconut as much as the next girl – probably more, actually – but I have to admit, even I can get a little sick of it.) Enter Cashew “Cream”, which is not only super smooth and lusciously creamy, but also boasts the added benefit of protein. The really great thing about cashew cream is that you can make it as thick or thin as you want (depending on what you want to use it for) by adding more or less water. Make it thinner to use in beverages like smoothies or hot chocolate, or to make sauces. Make it thicker to dollop on things like Chocolate Custard, pancakes, waffles, or a bowl of fruit. Cashew “Cream” is really versatile and can go either sweet or savory (I’ve frequently seen it used as the base for vegan “cheese” sauces). This version is slightly sweet; depending on how sweet you like things, you could add more maple syrup and less water as desired. Stay tuned for recipes using this fridge staple! I have a few different treats up my sleeve, but these Almond Joy Bites are always a winner. They’re subtly sweet, nutty with the flavors of almond and coconut, and topped off with chocolate, they satisfy just like regular candy…but with a whole lot more nourishment for your body. How do you handle temptation foods on holidays? Cashew “Cream” PRINT RECIPE PIN RECIPE A rich and lusciously creamy vegan substitute for regular whipped cream. Ingredients 1 cup (4 ½ oz/130 g) whole raw cashews Cold water for soaking ⅛ teaspoon fine sea salt ½ teaspoon pure vanilla extract 1 teaspoon fresh lemon juice 2 tablespoons pure maple syrup 3 to 6 tablespoons filtered cold water (or more as desired) Instructions Rinse the cashews in a colander under cold running water. Place them in a bowl and add enough water to cover them by 2 to 3 inches. Cover the bowl and let the nuts soak for 8 hours (or overnight); drain. Add the cashews to a blender or food processor along with the salt, vanilla extract, lemon juice, and maple syrup and process until smooth and creamy, scraping down the sides of the bowl as necessary. (Please note that you’ll get the best results using a high-speed blender.) With the motor running, add water 1 tablespoon at a time so it reaches your desired consistency (I usually add about 4 tablespoons water and it ends up being about as thick as softly whipped cream or aioli). Store in a lidded jar in the fridge for up to 3 days. Nutrition Serving Size: ¼ cup Calories: 163 Sugar: 6 Sodium: 237 Fat: 11 Saturated Fat: 2 Trans Fat: 0 Carbohydrates: 13 Fiber: 1 Protein: 5 Cholesterol: 0 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram and show it off! « Soft Hazelnut Mocha Cookies Pineapple and Cream Bowls » Comments Evi @ greenevi January 03, 2015 at 9:27 pm This is surely delicious, thanks for the idea! 🙂 Reply Nora (A Clean Bake) January 08, 2015 at 12:47 am Hey Faith, have you ever tried using this as a curry base (in place of coconut milk)? I am reluctant to try because I am concerned it might separate in the heat, like almond milk does, but I’m curious if you have any experience with it. Reply faith January 08, 2015 at 1:41 pm Nora, I haven’t tried it, but if you don’t heat it higher than a simmer I think it might work. Let me know how it goes if you give it a try! Reply Trackbacks Jerk Roasted Chicken Thighs and Sweet Potato Dinner with Creamy Honey-Jalapeno Sauce Recipe {Paleo} says: October 28, 2016 at 9:00 am […] My Recipe for Cashew “Cream”: Here’s my recipe on Healthy Sweet Eats; just skip the vanilla and use water or non-dairy “milk” instead of maple syrup. […] Reply Cinnamon Banana Protein Pancakes – Healthy Sweet Eats says: June 7, 2019 at 4:43 pm […] simple with grass-fed butter, a drizzle of honey, and a sprinkle of flaked coconut and walnuts. Cashew “Cream” is another good topping idea, adding rich velvety texture and a touch of elegance (not to mention […] Reply Leave a Reply Your email address will not be published. Required fields are marked * Recipe rating Hi, I’m Sarah! I believe you can have your cake and eat it too. For breakfast. If you’re looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair! More About Sarah My Favorite Noatmeal (aka Low Carb Oatmeal) Keto Sugar Free Caramel Sauce Recipe Copycat Keto Starbucks Pink Drink Recipe Thai Iced Tea Recipe Low Carb Apple Bread Recipe Cheesecake Ice Cream Recipe Mini Keto Cheesecake Recipe (Only 5 Ingredients and 30 Minutes!) Healthy Date Bars Recipe

Cakes

Carrot Cake Snack Cake

Banana Nut Keto Breakfast Cookies Recipe

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Home » Cakes » Starbucks Cranberry Bliss Bars Copycat Recipe Banana Nut Keto Breakfast Cookies Recipe December 18, 2019 By Sarah 1 Comment Jump to Recipe Banana Nut Keto Breakfast Cookies are vanilla and banana-scented, cinnamon-spiced, and full of nutritious ingredients, including hemp seed hearts, eggs, coconut flakes, flaxseed meal, and almond flour. Cookies for breakfast?! Well, only if they’re full of healthy ingredients, low in carbs, and are high in healthy fats to keep you fueled and satisfied all morning long! These Banana Nut Keto Breakfast Cookies are just that. Plus they’re super easy to whip up and keep well for up to 10 days. They’re a great sweet treat to have on hand for busy days when there’s no time to cook. Don’t feel bad about eating cookies for breakfast! When you eat to fuel your body with nutrient-dense foods, the ordinary parameters of mealtime fall out the window. For example, eggs are no longer reserved for just breakfast, and cookies are acceptable as a meal instead of dessert. Jump to: The Best Banana Nut Keto Breakfast Cookies Recipe Hemp Hearts (aka Hemp Seeds) in Breakfast Cookies More Keto Breakfast Ideas Banana Nut Keto Breakfast Cookies The Best Banana Nut Keto Breakfast Cookies Recipe Hemp Hearts (aka Hemp Seeds) in Breakfast Cookies More Keto Breakfast Ideas Banana Nut Keto Breakfast Cookies The Best Banana Nut Keto Breakfast Cookies Recipe To keep the carbs low in these Banana Nut Keto Breakfast Cookies, I use banana extract and a monkfruit/erythritol sweetener blend. These cookies are easy to fit into a low carb or ketogenic lifestyle. These cookies are chock full with good-for-you components to kick start your day. They’re sweet, cinnamon-spiced, and laced with banana and vanilla flavor and aroma. They make a perfect meal or snack on-the-go! Ingredients in Healthy Breakfast Cookies Eggs Unsalted butter Banana extract Vanilla extract Unsweetened coconut flakes Almond flour Lakanto golden granulated sweetener (monkfruit/erythritol blend) Hemp seed hearts Coconut flour Golden flaxseed meal Cinnamon Salt Pecans How to Make Keto Breakfast Cookies Preheat oven to 350F. Line 2 large baking trays with parchment paper or silpat liners. Whisk together the eggs, butter, banana extract, and vanilla. Stir in the coconut flakes, almond flour, sweetener, hemp seed hearts, coconut flour, golden flaxseed meal, cinnamon, salt, and pecans. Scoop the dough (about 1 tablespoon) into 18 balls. Arrange them on the prepared baking trays, and slightly flatten each ball of dough. Bake until the cookies are golden on the bottom, about 13 to 15 minutes, rotating the trays once halfway through. Variations on This Recipe Switch up the sweetener. Instead of Lakanto golden granulated wweetener, you can also use the same amount of Swerve Confectioners. Or use 7 tablespoons powdered monk fruit/allulose sweetener. Play with the extracts. Instead of banana extract, use coconut extract or butterscotch extract. Use your favorite type of nuts. If pecans aren’t your thing, you can use walnuts, almonds, hazelnuts, or whatever your favorite is. How to Store Keto Breakfast Cookies Store these healthy breakfast cookies in an airtight container at room temperature for up to 10 days. Hemp Hearts (aka Hemp Seeds) in Breakfast Cookies A great way to make cookies nutritious enough for breakfast is to add healthy ingredients such as hemp hearts! Hemp hearts have a slightly nutty flavor, and their texture is slightly crunchy with a chewy factor as well. They are a wonderful addition to keto breakfast cookies. If you’ve never heard of hulled hemp seeds (also called hemp hearts) before, they’re the whole seeds from the Cannabis sativa plant with the crunchy outer shell removed. Yes, they’re from the same species as cannabis (marijuana), but from a different variety, and hemp hearts contain only trace amounts of THC. Hemp seeds are nutrient-rich and delicious! (Read more about hemp seeds on Healthline.) Are Hemp Hearts Good for Keto? Hemp seed hearts are a rich in protein, fiber, and fat, and low in carbohydrates. Therefore, hemp seeds are a great option for the keto diet! Hemp Seeds Nutrition Information According to the USDA Food Database, one serving (3 tablespoon/28g) of hulled hemp seed hearts has the following nutrition information: 160kcals 10g protein 12g fat 3g carbohydrates 3g fat 0g net carbs More Hemp Seeds (Hemp Hearts) Recipes If you’re looking for more delicious ways to use healthy hemp seed hearts, I have you covered! Here are a few more delicious ideas: Gluten Free Maple Pecan Lactation Cookies Noatmeal (aka Low Carb Oatmeal) Paleo Meatloaf Coconut Butterscotch Granola Cookies Keto Mushroom Wild Rice Pilaf More Keto Breakfast Ideas For a lot of people who follow a ketogenic lifestyle, bacon and eggs are a breakfast staple, and for good reason. It’s a hearty, easy, delicious, and relatively cheap low-carb high-fat meal. However, the problem is, what do we eat when we get sick of eggs? I want to show that there are plenty of keto breakfast options available other than eggs, and additionally, eggs can be quite versatile. Low Carb and Keto Breakfast Ideas That Aren’t Eggs These healthy breakfast cookies! Black Forest Low Carb Overnight Mocha Chia Seed Pudding Low Carb Maple Pecan French Toast Casserole Fathead Low Carb Carrot Cake Sticky Buns The Best Keto Bread Recipe (great for toast!) Low Carb Easy Pancake Muffin Recipe Low Carb and Keto Egg Recipes Paleo Brussels Sprout and Bacon Hash with Fried Egg Low Carb Broccoli Cheddar Egg Muffins Paleo Sumac-Spiced Baked Eggs with Kale Keto Low Carb Quiche Lorraine Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Banana Nut Keto Breakfast Cookies ★ ★ ★ ★ ★ PRINT RECIPE PIN RECIPE Banana Nut Keto Breakfast Cookies are vanilla and banana-scented, cinnamon-spiced, and full of nutritious ingredients, including hemp seed hearts, eggs, coconut flakes, flaxseed meal, and almond flour. Ingredients 2 large eggs 3 tablespoons unsalted butter (melted and cooled slightly) 2 teaspoons banana extract 1 teaspoon pure vanilla extract 1 cup unsweetened coconut

Pudding

Avocado Chocolate Pudding Parfait with Easy Berry Sauce for Two (Paleo, Keto, and Vegan Friendly)

Avocado Almond Pound Cake

Almond Butter Brownies

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Home » Brownies » Almond Butter Brownies Almond Butter Brownies May 23, 2019 By Sarah Leave a Comment Jump to Recipe Almond Butter Brownies are rich, fudgy, and deeply chocolaty! You’ll be surprised that the batter has half a cup of almond butter because you can’t taste it. Each brownie has just 2g net carbs per serving! I’ve experimented with almond butter-based brownies more times than I can remember! Either they ended up with the wrong flavor (too much like almond and not enough like chocolate), or the wrong texture. There is no place for rubbery brownies, cakey brownies, or cardboard-y brownies in my world, lol. About a year and a half ago I was at the point where I thought the perfect almond butter brownie was a myth, or at least something that was completely out of my reach. That is, until recently when I had a stroke of inspiration! Instead of trying to use a gluten free flour, such as coconut or almond, what if I skipped the flour altogether? Using my Classic Chocolate Walnut Brownies as inspiration, and with almond butter and unsweetened cocoa powder as the base, this recipe finally nails the right flavor and texture. These Almond Butter Brownies are densely fudgy with deep chocolate flavor and they don’t taste like almond butter! And in addition to being gluten free and grain free, these brownies are also low carb and keto friendly with no added sugar and just 2g net carbs per brownie. Jump to: The Best Keto Almond Butter Brownies Recipe Different Types of Healthy Brownies More Healthy Brownie Recipes to Try Almond Butter Brownies The Best Keto Almond Butter Brownies Recipe Different Types of Healthy Brownies More Healthy Brownie Recipes to Try Almond Butter Brownies The Best Keto Almond Butter Brownies Recipe Finally an almond butter brownie recipe I am completely on board with! When it comes to brownies, I like mine with deep chocolate flavor and rich fudgy/slightly gooey texture. And of course, there’s no room for healthy flavors, like avocado, black beans, or even almond butter. You can add healthy ingredients to brownies, but I don’t want to taste them, lol. Brownies should takes like chocolate. Period. And these do! Different Types of Healthy Brownies There are a lot of gluten free brownie recipes out there. They use different healthy ingredients instead of flour to get the right texture and consistency. The good thing about healthy brownies is that you can easily bump up the vitamins, minerals, fiber, and/or protein depending on what you add. Sweet Potato Brownies I know it might sound weird to add a vegetable to brownies, but sweet potato is actually a pretty delicious addition! Sweet potatoes lend a natural subtle sweetness and add earthy richness to brownies. You won’t be able to pull out the flavor of sweet potato at all because it blends flawlessly into sweet potato brownies. Avocado Brownies Avocado is basically the butter of the vegan world! In brownies, avocado adds creamy richness and fudgy texture, and also bumps up the nutrition and adds healthy fat. The flavor of avocado is usually just faintly noticeable in recipes for avocado brownies. Black Bean Brownies Ugh! This is the oddball healthy brownie recipe I refused to try, even in its peak of popularity a few years back. The notion of beans in brownies is just so strange to me. And perhaps even unappealing (maybe it’s just me!). But a lot of people claim that you can’t taste the beans, which makes me think I need to try black bean brownies for myself! And of course they boast bumped up fiber and protein from the beans. Cauliflower Brownies If you thought adding sweet potato to brownies was weird, cauliflower is even odder! I mean, cauliflower is a (smelly) cruciferous vegetable, and it kind-of goes without saying that it has no place in dessert. But I’m intrigued. I’ve heard that cauliflower brownies have a cauliflower flavor in the batter before baking, and as they bake you’ll smell cauliflower. But then once they’re cool, no more cauliflower taste/smell! Sounds like magic to me. More Healthy Brownie Recipes to Try Low Carb Cheesecake Brownies The Best Fudgy Low Carb Keto Brownies Perfect Paleo Brownies Best Vegan Brownies Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith Almond Butter Brownies PRINT RECIPE PIN RECIPE Almond Butter Brownies are rich, fudgy, and deeply chocolaty! You’ll be surprised that the batter has half a cup of almond butter because you can’t taste it. Each brownie has just 2g net carbs per serving! Ingredients ½ cup unsweetened runny almond butter ¼ cup avocado oil ¼ cup water 1 large egg 2 large egg yolks 1 ½ teaspoons pure vanilla extract ½ teaspoon espresso powder (dissolved in 1 teaspoon boiling water) ¼ teaspoon stevia glycerite ⅓ cup unsweetened cocoa powder ½ cup Swerve Confectioners ¼ teaspoon salt ¼ teaspoon baking powder 2 tablespoons stevia-sweetened chocolate chips Instructions Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper. Beat together the almond butter, oil, water, egg, egg yolks, vanilla, dissolved espresso, and stevia glycerite in a large bowl. Sift in the cocoa powder, Serve Confectioners, salt, and baking powder and mix to combine (the batter will be thick). Spread the batter into the prepared baking pan and sprinkle the chocolate chips on top. Bake for 15 to 17 minutes, 15 for gooey brownies (like in the picture) and 17 for more set. If you let these brownies cook until a wooden pick comes out dry, they’ll be overcooked. Cool completely before cutting. NOTES Net Carbs: 2g per serving (1 brownie) Prep Time: 18 minutes Cook Time: 17 minutes Category: Dessert Cuisine: American Nutrition Calories: 291 Sugar: 12 Sodium: 174 Fat: 22 Saturated Fat: 9 Carbohydrates: 22 Fiber: 4 Protein: 6 Cholesterol: 27 Did you make this recipe? Did you make this recipe? Tag us @healthysweeteatsblog on Instagram

Author name: healthyswee