These Low Carb Chocolate Brownies are packed with so much goodness, that no one will ever know they are low carb and healthy! 👍
By Joanne Dessert, Diabetic, Keto, Snack
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- Prep 15 MINS
- Cook 20 MINS
- Yields 18 squares
Ingredients
1 pack of Low Carb Chocolate Cupcake Mix
100g of Sugar-Free Choc-Chips
2 tablespoons of cocoa powder (30g)
1 cup walnuts halves, chopped. (100g)
1 large zucchini, grated - no need to squeeze water out (250g)
3/4 cup milk of choice
3 eggs
70g butter, melted.
Note
Use any chocolate you like for this, or a mix of dark and white chocolate.
Directions
1Preheat the oven to 170 degrees and line a shallow slice tray (ours was about 18cm wide by 25 cm long) with baking paper.
2In one bowl mix together chocolate cupcake mix, choc chips, cocoa, and walnuts.
3In a second bowl mix together egg, butter, zucchini and milk.
4Gently combine wet & dry ingredients well. Pour the brownie mix into the tray and spread evenly.
5Bake at 170 degrees for 20-25 mins. The brownie should be slightly soft on top but set. When finished, let cool for 1hr at room temp (still in the tin)
6Refrigerate for 2 hrs (in the tin) before slicing as it makes it more if that fudgy brownie texture and also easy to slice, and is even better overnight.
storage
1This tray makes 18 brownie bars - perfect for low carb snacks throughout the week :) Keeps in the fridge for 5 days and frozen for up to 3 months.
We use unsweetened almond milk in our recipes.
