For when your chocolate cravings need attention
For the majority of people, when they choose to stop eating carbs and sugar, it doesn’t take long for sweet snack cravings to disappear.
From what I’ve seen on different social media low carb community posts, the general vibe is that hunger pangs or between meal snack cravings aren’t usually a thing if you are eating enough fat and protein during meals.
That said, it doesn’t mean you won’t get the urge for the odd chocolaty treat.
This happened to me today, mainly because we hosted our grandson’s 5th birthday party and he asked for chocolate cake, his favourite.
Which is what he got. (Grandparents know what’s what)
Seeing and smelling the chocolate cake cooling in the kitchen however was a challenge. But instead of caving in and queuing up for a slice with the rest of the party goers, I busted out my favourite 15 minute low carb brownie recipe.
This meant I could sit down with a similar looking and tasting chocolate treat when the candles were blown out without looking like the birthday grinch.
Here’s the recipe:
Prep time: 5 Minutes Cooking Time: 15 Minutes
- 3/4 cup Butter
- 1/2 cup Almond Flour
- 1/4 cup cocoa / cacao powder
- 1/2 teaspoon baking powder
- 3/4 cup Lakanto (Monk Fruit Extract) or other sweetener if you can’t get Lakanto
- 3 Large Eggs
Grease a 8″ cake tin (Butter or spray olive oil, or use parchment paper if your cakes usually stick)
Grab 2 mixing bowls, a small saucepan, a whisk and a spatula
- Put the butter in the small saucepan and place on a medium heat to melt
- Put the oven on 180C/ 350F.
- While the butter is melting, put all the dry ingredients in one mixing bowl and combine with a whisk.
- Crack the 3 eggs into the other bowl and whisk until whites and yolks are combined and slightly fluffy.
- When the butter is fully melted, gradually add it to the egg mixture whisking as you go.
- Once the egg and butter is fully mixed, pour it slowly into the dry ingredient bowl stirring with the whisk until fully combined. You should have a thick but still pourable liquid cake mix.
- Pour the mixture into your greased cake tin and use a spatula to get all the residue from the sides of the mixing bowl into the cake tin.
Put the cake tin in the centre of the oven for 15 minutes.
All ovens have their own personality, 15 mins might be enough, or it might not.
Check if it’s done by pushing a knife deep into the centre of the brownie slab. If the knife comes out clean with no mixture on it, it’s done. It the knife comes out with mixture on it, it need more time, so pop it back in the oven for 5 minutes and repeat the knife test. Repeat until the knife comes out clean.
Once you are happy the brownies are cooked, place the tin on a cooling rack and let the whole thing cool down before attempting to remove the slab.
Turn the slab out onto a chopping board and cut into whatever size brownies you prefer. I would typically divide this recipe into 12 brownies.
When completely cool you can place in a sealable container and they will keep for several days in or out of the fridge. (Like that’s going to happen).
Give them a go, you’ll be struggling to believe they aren’t the real thing.
Thanks for reading.
P.S. Did you know I send out interesting things like this recipe and other low carb tips and tricks as well as updates on my journey daily via email. You can sign up at the top right of this post, its completely free, you can unsubscribe any time and of course I never share, sell, give away or in any way disrespect your email address.