SMALL BATCH KETO BROWNIES
A full pan of brownies to share as a whole family, or take to a potluck can be great! It’s even better if everyone follows the same dietary lifestyle!
But more often than not, keto lifestyle-ers find themselves living amongst a bunch of non-keto-ers. And that’s ok.
There once was a time when we weren’t aware of how regular sugar made us feel too. We hold out hope for the people we love.
Alas, making a full pan of keto brownies isn’t always ideal. Sometimes we don’t eat them quickly enough and the go bad. Or sometimes we wind up eating the whole pan…before they go bad.
Occasionally, we freeze the extras thinking we’ll come back to them when the next craving strikes. Usually those are lost to the freezer for months, or even years…sadness.
So what gives? What are we to do?
Sometimes I just want some small batch keto brownies!
Switching gears for a moment, I have been playing around with my newest keto flour substitute recipe. I’m testing out all the various ways I can put it to good use. So far it seems that mug cookies, quick breads, and cakes are good use cases for this Protein Power Flour.
As is often the case, I’m still tweaking the ratios and trying to see if I can find more efficient ways to create the new flour. But for now, I’m using it in my latest recipe: Small Batch Keto Brownies!
What are we doing here?
Well, I’m definitely using my new Protein Power Flour for the bulking agent. It also adds lots of protein to the recipe, so that’s a win!
Allulose is a fantastic keto friendly sweetener. It behaves almost like regular sugar and there are studies showing it may be more beneficial than we thought! We love that! It’s only about 70% as sweet as regular sugar, so it does need a tiny bit of help.
Pure stevia (or monk fruit) helps add the sweetness that allulose lacks.
I only used cocoa powder in this recipe, but feel free to add an ounce of melted baker’s chocolate (only the 100% pure cacao variety).
On to the recipe!
Small Batch Protein Brownies
Ingredients
- 4 TBSP butter melted
- ½ cup Allulose
- ⅛ tsp stevia powder
- ⅜ cup cocoa powder (6TBSP)
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 egg
- ¼ cup Protein Power Flour (see notes)
Instructions
- Preheat oven to 325°F. Grease 4 wells of a muffin tin.
- In a medium sized bowl, combine your melted butter, allulose, stevia, and cocoa well.
- Add in your salt, vanilla, and egg. Combine well.
- Finally add your protein power flour blend and combine well.
- Evenly divide the batter into the 4 greased wells.
- Bake at 325°F for about 15-18 minutes. Be cautious to not over bake the brownies.
- Allow the brownies to cool completely, then enjoy!
Notes
One Comment
Vikki Hoss
I’m excited to try this recipe with the power flour. Again, I appreciate you and your experimenting ❤️ Cheers!