Mini Brownies.... Diabetic Friendly and Tasty
tmshank18
Posts: 37 Member
Mini Brownies
Servings 48
Serving Size 1
1 cup dark chocolate
1 cup canola oil
¾ cup agave
1 ½ cups blanched almond flour
1 teaspoon sea salt
4 eggs
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees. Lightly grease a mini muffin pan or line with paper liners.
2. Combine the chocolate, canola oil, and agave in a small saucepan. Place the saucepan in a skillet with an inch of water. Heat over medium. Mix constantly until smooth.
3. In a medium bowl, combine the almond flour and sea salt. In a large bowl, combine the eggs and vanilla extract. Add the dry ingredients to the wet ingredients and mix well.
4. Fill each mini muffin tin with brownie batter. Bake for 20 to 25 minutes, until set and cooked through.
Per Serving: Calories 120, Total Fat 7 g (1 g saturated fat, 3 g monounsaturated fat, 1 g polyunsaturated fat), Cholesterol 15 mg, Sodium 41 mg, Carbohydrates 4 g, Protein 2 g
Servings 48
Serving Size 1
1 cup dark chocolate
1 cup canola oil
¾ cup agave
1 ½ cups blanched almond flour
1 teaspoon sea salt
4 eggs
2 teaspoons vanilla extract
1. Preheat the oven to 350 degrees. Lightly grease a mini muffin pan or line with paper liners.
2. Combine the chocolate, canola oil, and agave in a small saucepan. Place the saucepan in a skillet with an inch of water. Heat over medium. Mix constantly until smooth.
3. In a medium bowl, combine the almond flour and sea salt. In a large bowl, combine the eggs and vanilla extract. Add the dry ingredients to the wet ingredients and mix well.
4. Fill each mini muffin tin with brownie batter. Bake for 20 to 25 minutes, until set and cooked through.
Per Serving: Calories 120, Total Fat 7 g (1 g saturated fat, 3 g monounsaturated fat, 1 g polyunsaturated fat), Cholesterol 15 mg, Sodium 41 mg, Carbohydrates 4 g, Protein 2 g
0
This discussion has been closed.