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Ingredients
- 1 cup (25 g) Splenda
- 1/2 cup (65 g) vanilla whey protein powder
- 1/4 cup (30 g) almond meal
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 tablespoon (12 g) instant coffee crystals (regular or decaf)
- 1/2 teaspoon salt
- 1/2 cup (115 g) butter
- 2 large eggs
- 1/4 cup (60 ml) water
- 6 ounces (170 g) sugar-free chocolate chips or sugar-free dark chocolate bars, chopped to chocolate chip-size in the food processor
Method
- Preheat oven to 350°F (180°C, or gas mark 4)
- Put Splenda, protein powder, almond meal, cocoa, instant coffee crystals, and salt in a food processor with the S-blade in place
- Pulse to combine
- Add the butter and pulse until the butter is cut in-well combined with the dry ingredients
- Turn out into a bowl
- Mix in the eggs, one at a time, beating well with a whisk after each
- Then beat in the water
- Finally, stir in the chocolate chips or chopped-up chocolate bars
- Spray an 8 x 8-inch (20 x 20-cm) pan with nonstick cooking spray and spread the batter evenly in the pan
- Bake for 15 to 20 minutes-do not overbake! Cool and cut into squares
Makes 25 small brownies (or 16 bigger brownies)
- Each brownie will have 3 g carbohydrate and 1 g fiber, for a usable carb count of 2 g; 3 g protein
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