Moist and soft brownies, with secret ingredients – less than one net carb each!

Moist and soft brownies, with secret ingredients - less than one net carb each!
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My name is The Hobbit and I’m a chocoholic. It’s been ZERO days since I’ve had chocolate. I love chocolate. I ADORE chocolate. Doesn’t matter if it’s that crappy chocolate that seem more wax than cocoa or the most expensive and decadent chocolate from Europe. Hell, I even like those horrible hollow bunnies that always showed up in my Easter basket next to the Cadbury Eggs. What the hell is up with those anyway?? They don’t really taste awesome, half the time they are distorted into some American Horror Story disfigurement, and when you bite into them? … SORE GUMS!! But, I’d eat those bad boys all day long over a salad :).

Moist and soft brownies, with secret ingredients - less than one net carb each!

One of my favorite chocolate treats are brownies. I frigging love brownies. Not a huge fan of chocolate cake though, but I do like it better than white. What I love about brownies the fudginess, the moistness, the intense chocolate taste that you just don’t get in cake. Plus – FINGER FOOD!! I’ve been frustrated with brownies on keto. It’s hard to find one that is low carb, doesn’t use peanut or almond butter (sorry, that just spoils the taste for me), or isn’t dry and crumbly. I have a brownie recipe I use with caramel and nuts that I enjoy, but the brownie part on its own just isn’t quite right. It’s still kinda too cake-like. The caramel and nuts more than compensate for that and it IS QUITE YUMMY…but it isn’t a simple, lovely, brownie that you can slip into your hand and munch, or top with a scoop of ice cream (low carb, of course) and enjoy like carb-eaters.

Moist and soft brownies, with secret ingredients - less than one net carb each!

Today.
That changes.

While messing around with my pumpkin whoopie recipe, I discovered there was a significant difference between the recipe I started with and what I ended up with. The final product was moist and delicious (if you haven’t tried them yet, you really should). What was the difference? Two things: whey protein and pumpkin. Hmmm. Hobbit, I said, what if you borrowed from that masterpiece? Would it work? Would they taste funny?

Yes, it works 🙂
No, it doesn’t taste funny.
Not at all 🙂

In typical keto brownies, they rely heavily on coconut and almond products. I happen to be a huge fan of both but the downside to both of them is they tend to be rather dry without a large quantity of eggs. Normally, that isn’t too much of an issue (expect for WTH is up with egg prices??) but in brownies, too many eggs makes CAKE. Using pumpkin (in my case…wait for it…you know it’s coming...KABOCHA!) provides the moisture without distorting the taste. NOTE: You could also use pureed zucchini. The whey gives some substance and creaminess without adding carbs. Best of both worlds! Also, any hardcore chocolate baker knows a little coffee brings out the chocolate flavor – usually done with grounds. Not in this one, coffee is an ingredient but it is brewed :).

Moist and soft brownies, with secret ingredients - less than one net carb each!

Actually, this was an accident. I was mixing up the batter and it was still a little too thick for my liking, and as I was reaching for some water to add, I saw my coffee cup :). In goes a bit of my morning pick-me-up, out comes great flavor!

So, are you ready for some brownies (makes 16 1″ brownies)??

Ingredients:

  • 1 tbsp (9.00 g), coconut flour
  • 1/4 cup Baking Cocoa powder
  • 4.00 tablespoon, Butter
  • 1 Egg
  • 1/2 cup (1 scoop (33.6 g), Vanilla whey protein (I used Dymatize Elite Whey)
  • 1/2 cup (cooked), Kabocha Squash
  • 1/4 cup brewed coffee
  • 1 tsp baking powder
  • 1/3 cup granulated sweetener (I used stevia)

Pre-heat oven to 350F

Mash up the kabocha until it is free of chunks. Add the butter and mix well with a spoon. NO ELECTRIC MIXER! You don’t want to work this batter too much or it will be a cake, not a brownie (of course, if you WANT a cake, add 3 eggs to this recipe and beat it up good in a mixer – yes, that’s all you need to do :)). Add everything else to the butter\kabocha mixture and stir with a spoon until all the egg and dry are combined. Pour into your brownie pan (8×8 is what I used, don’t judge me on the color, it was a great price!)

Moist and soft brownies, with secret ingredients - less than one net carb each!

and pop into the oven for 15-20 minutes or until the brownies don’t jiggle when you gently shake the pan.

Moist and soft brownies, with secret ingredients - less than one net carb each!

Remove and let cool before slicing and removing from the pan. Get your brownie eating on and enjoy!!

Moist and soft brownies, with secret ingredients - less than one net carb each!

Nutritional info (based off my ingredients, check yours!): Calories: 42, Fat: 3g, Protein: 2g, Carbs: 1.5, Fiber: 1, Net Carbs: 0.5

Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!

~The Hobbit

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17 Comments

  1. Me too a chocoholics..
    When i was high carb i could live on chocolate, doesnt matter what kind 😊
    Yesterday i was kicked out out ketosis because due to stress i ate Quest bars instead of food,😫
    so i will try youre brownies ( and youre popsovers) when i’m back into ketosis..
    Thank you for a new great recepie!

    1. I had a similar thing a while back with donuts, I get it. I’m a huge stress eater, my real favorite is a jar of peanut butter and a spoon :(. I’ve given that up, no more PB in this house, so I do understand. I hope you like the popovers!!

  2. I’ve never seen kobacha squash. Not sure if I can get it locally. Can I sub cooked zucchini?

    1. Sure can as well as butternut squash would work too. Kabocha in my area (New England) is mixed in with the other squashes, looks like a buttercup but with either a very small, smooth ‘button’ on the bottom or no button at all where buttercup has a knarly looking button on the bottom.

  3. What kind of stevia measures 1/3 cup? Would love try this but not clear about the sweetener.

    1. Granulated bulk stevia, or if you use liquid or powdered, use 3/4 teaspoon. Stevia is used in these for sweetness, not bulk (unlike you would with a whipped cream or frosting) so you can sub out based on taste and not bulk. Thanks for asking!

      ~The Hobbit

      1. Thanks so much for your reply…..yes, I was worried about volume. Can’t wait too try them!!! 🙂

      2. can you give the sugar equivalent based on sugar. I have so many artificial sweetners and conversions to each its unreal. It’s easier to have the real sugar amount and me convert it to the artificial sweetner i’m going to use. sorry for the burden. But I’d appreciate it. also, it would be nice to have a section on your page with pictures of what types of sweetners you do use for baking and such. just a suggestion.

      3. Marsha, I like to post granulated stevia as the base sweetener as it is a 1:1 with traditional sugar. So, 1/3 cup granulated stevia is the same amount of sweet and bulk as 1/3 cup of sugar. I sometimes use different sweeteners but will always test and publish the recipe with this 1:1 sugar to stevia ratio to make things easier for everyone. Math isn’t fun, I like to keep things simple and easy :).

        Funny you mention a list of my favorites. I’m planning on doing that soon. I think it would be helpful to show not only the sweeteners, but the other ingredients and kitchen tools I use often and find helpful. Thanks for the suggestion, I’m on it!

      4. Now I know it’s a one to one ration. This helps. Also, you’ve mentioned previously that you use sweetleaf sugarleaf, correct?

      5. Sweet leaf or the cheap stuff from Walmart, depending on availability. They both mix at the same ratio :). FYI, you will never see me use eurithytol, I have issues with sugar alcohols :(.

      6. Do you have any issues with the maltodextran??

  4. Those look great and use relatively normal ingredients! Thanks for the recipe 🙂

    1. Thank you:). I try to keep stuff simple as possible, nothing worse than buying $$$$ of ingredients to use once :(. While I really like kabocha, it is easily swapped out for pumpkin, butternut, or zucchini puree 🙂

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