Sugar Free Low Carb Chocolate Vanilla Brownies: probably the healthiest snack in the world, and just 0.57g carbs each.
Can my keto brownies deserve to make such a claim? I think so. Just check out the list of ingredients and you’ll agree too. When I put together this recipe, my intention was to make something that packed health benefits galore, rather than just make brownies for the sake of it. So, yes, you’ll be a little surprised to find so many foods are involved. Especially when you can find plenty of ketogenic brownie recipes that pride themselves on containing just 3 or 4 ingredients.
5 good reasons to make my Sugar Free Low Carb Chocolate Vanilla Brownies.
- They taste incredibly good.
- They contain ingredients regarded as super-foods because of their amazing health benefits.
- All of the ingredients are commonly used in a keto kitchen and easy to source.
- Despite the long list of ingredients, these sugar free low carb chocolate vanilla brownies are surprisingly quick and easy to make.
- You only need a small amount of each ingredient, so you won’t be out of pocket.
Super foods? Yes please.
So let’s take a look at what’s involved here.
The king of healthy fats. The simple fact that you’re looking at my ketogenic recipes blog, tells me that you know all about this oil. However, if you’ve stumbled upon my site and are unfamiliar with coconut oil, please do yourself a huge favour and read Coconut Oil: Miracle or Myth? by Jean Armstrong. My keto journey started after reading this book. I became enlightened, looked into saturated fat, heart disease and diet. I decided I had to repair decades of damage to my body caused by the ridiculous low carb theory we were all brainwashed with back in the 70s. And my keto conversion began. I haven’t looked back since and coconut oil has become my BFFL.
Full of omega-3 fats, fibre, good protein and antioxidants, yet low in carbs. I put them in a lot of things, from yoghurt to cakes, salads and anything else. Why wouldn’t you?
Also known as linseed. More antioxidants, more protein, more fibre, more fatty acids. Be mindful of ground flaxseeds, though. I can only consume a little or I get serious bloating and abdominal pain. I know many people who are unaffected by flaxseed and I know many who are. My advice? Learn your tolerance level and you’ll be fine.
It’s flour. Totally grain free. No gluten. Low carb. And it’s made from coconut. Need I say more?
Phytonutrients, antioxidants…the botanical name translates as ‘food of the gods’. If it’s good enough for them, it’s good enough for me.
There are plenty of articles claiming that pink himalayan salt is no better than sea salt. As far as I’m concerned it’s unrefined, unprocessed and it doesn’t contain fillers or anti caking agents. I don’t care if it has only traces of minerals: processed, white salt has none. I don’t need iodine, either, because I eat loads of cheese and eggs, so I’m fine with pink himalayan salt, thank you.
Does it have health benefits? You bet, especially if it’s a natural, fresh cream cheese. Full of good fats and low in carbs. Perfectly keto. You can’t go wrong.
How to make sugar free low carb chocolate vanilla brownies
First of all you whisk the eggs and add chia and water. Then you add everything else but the cream cheese. Once you transfer the mix to your baking tin, you swirl in the cream cheese. Finally, bang it in the oven and set the timer. Job done. Your sugar free low carb chocolate vanilla brownies will be ready in 40 minutes. Did I mention it was easy?
- Yield: 12
- Serving size: 1/12
- Calories: 96
- Fat: 9g
- Net Carbs: 0.57g
- Protein: 2.6g
- whisk eggs and add chia and water; set aside for 15 minutes.
- stir in vanilla paste or extract and melted coconut oil.
- incorporate all remaining ingredients except cream cheese.
- pre-heat oven to 160ºC static.
- butter a 20cm x 20cm baking tin and pour your brownie mix, flattening evenly with a spatula.
- melt cream cheese in microwave then spoon randomly over brownie mix.
- using a stick or similar implement, swirl the cream cheese into the brownie surface.
- bake for about 40-45 mins until an inserted knife or stick comes out dry.
- allow to cool then refrigerate for a few hours until well set.
- cut into 12 rectangles and serve.