Serving size: 1
Saturated fat: 7.4g
Trans fat: 0g
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
8 ounces Lily's Sweets sugar free Chocolate Chips
1/2 cup butter
1/2 cup avocado oil or choice
2 eggs, 1 yolk
2 tsp vanilla extract
1 tsp chocolate liquid stevia
1/4 cup heavy cream
3/4 cup (3.5 oz) (99g)Sukrin Gold Natural Brown Sugar Subor another sugar free sweetener
1/4 cup (1 oz) (27g) coconut flour
1 scoop (1.2 oz) ( 34g) chocolate protein powder
1/4 cup (0.8oz) (20g) unsweetened cocoa powder
2 tsp instant coffee
1/2 tsp baking powder
1/4 tsp salt
optional: 1 cup sugar free chocolate chips
Melt the chocolate chips and butter over low heat on the stove or microwave for 1-2 minutes and stir until completely smooth. Set aside.
Preheat oven to 350 degrees F.
Add the oil, eggs, yolk, vanilla extract, stevia and cream to a stand mixer and mix until combined.
Slowly pour in the melted chocolate while the mixer is on low speed.
Add the remaining ingredients and blend until combined.
Stir in the optional chocolate chips if desired.
Line an 8 by 8 pan with parchment paper or grease pan.
Pour in batter and bake for 25 minutes. It might look underdone but it's best to take it out before it looks done to achieve that gooey texture.
Allow to cool 15 minutes before slicing.
Best if enjoyed the same day although storing in the fridge, covered, will keep it well for the next day.
Net Carbs: 6.5g