I know what you’re thinking… this can’t possibly be healthy!!
I mean LOOK at this. This has to be hyperglycemic shock on a plate?!
Wrong! Thankfully. Somehow these brownies manage to be only 67 calories and 2g net carbs each, with 5g protein! 
That’s for 1/12th of the pan, by the way. Not the 1/16th of the pan the infamous Ghirardelli tries to sell you for 200 calories and who even knows what additives.
This is healthy recipe alchemy at its finest, my friends. (I love you too.)
Print
- Yield: 12 brownies 1x
Ingredients
- ¾ cup erythritol
- ¼ cup almond meal
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 egg whites (or 3 tablespoons of egg replacer mixed with 12 tablespoons of water)
- ½ cup Nutella (I used my homemade healthy version, but if you use homemade Nutella then I recommend warming it up in the microwave first so it’s softer and easier to work with.)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Mix erythritol, almond meal, cocoa powder, baking powder, and salt. Add in egg whites or egg replacer mixture, ¼ cup Nutella, and vanilla extract and stir until completely combined, which may take a few minutes. Make sure there are no pockets of cocoa powder. Pour batter into a greased or foil lined 8X8 pan. Drop the remaining ¼ cup of Nutella in spoonfuls into the batter and swirl with a knife. Bake in the oven at 350°F for 30-35 minutes, or until a toothpick comes out clean.
- Prep time: 10 minutes Cook time: 30 minutes
- Yield: 12 brownies Calories: 67 Net Carbs: 2g Protein: 5g
- Category: Dessert
Frequently Asked Questions
Can I substitute the Nutella with another nut spread?
Yes, you can substitute Nutella with another nut spread, but keep in mind that the flavor and texture may vary depending on the spread you choose.
What type of healthy ice cream should I serve with these brownies?
Opt for a low-calorie or dairy-free ice cream that complements the rich chocolate flavor of the brownies for a balanced treat.
How do I know when the brownies are done baking?
The brownies should be set around the edges and slightly fudgy in the center; you can also do the toothpick test—if it comes out with a few moist crumbs, they’re ready.
I need these in my life, right now!
Rachael xx.
theteacozykitchen.blogspot.co.uk