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
Know someone that would love this recipe? Share it!
- Prep 15 MINS
- Cook 20 MINS
- Yields 15
Ingredients
1 pack of Low Carb Chocolate Cupcake Mix
100g of Sugar-Free Choc-Chips
1 cup walnuts halves, chopped. (100g)
1 large zucchini, grated - no need to squeeze water out (250g)
3 eggs
120g butter, melted.
Note
You can use any SF or Dark Chocolate
Directions
1Preheat a fan-forced oven to 170°C and line a shallow slice tray (ours was about 18cm by 25cm) with baking paper
2In a microwave safe bowl, melt the choc chips & butter together for about 1 minute.
3Empty the pack of chocolate cupcake mix into a large bowl, add the grated zucchini, eggs, walnuts. Then pour the butter and choc mix into the rest of the ingredients and combine well.
4Pour the combined brownie batter gently into the baking tray and spread evenly.
5Bake at 170 degrees for 20-25 minutes. The brownie should be slightly soft on top but set. When finished, let the brownie cool for 1 hour at room temp still in the tin.
6Refrigerate for 2 hrs (in the tin) before slicing, this helps it get a more fudgy texture and makes it easier to slice, even better if left overnight.
Storage
■This tray makes 15 brownies, you can also cut them into 18 and make brownie bars for a smaller snack. These will keep in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months.
We use unsweetened almond milk in our recipes.
