Cocoa powder Archives

These decadent super moist brownies will knock your chocolate socks off! My husband and I have perfected this recipe over many years. It’s his favorite chairlift snack between runs. They a sure to satisfy any chocolate craving!

Rich Dark Chocolate Brownies

Print Recipe

6 Carbohydrates

Course Dessert, Snack

Cuisine American

Keyword Almond flour, Butter, Chocolate Whey, Cocoa, Lilly's Chocolate Chips, Unsweetened Almond Milk, Walnuts

Prep Time 15

Cook Time 30

Total Time 45

Servings 9

Equipment

9x9 Baking Pan Line with Parchment Paper and Cooking Spray for easy removal from pan.
Medium mixing bowl
Measuring cups and spoons
Rubber Spatula & Whisk
Toothpick

Ingredients

1 Cup Almond Flour
½ Cup Dark Cocoa
¾ Cup Chocolate Whey Or your fav Chocolate Protein Powder
1 ¼ Cup Stevia Or your fav Sweetener
1 Tsp Baking Soda
½ Tsp Ground Coffee Bumps up the Chocolate Flavor!
½ Tsp Ground Cinnamon Another Chocolate Bumper!
½ Cup Melted Butter
½ Cup Vegetable Oil Or Canola or Avocado Oil
1 Cup Unsweetened Almond Milk
3 Large Eggs Whisk
¼ Cup No-Sugar Chocolate Chips I Like Lilly's Brand
¼ Cup Chopped Walnuts Option to add your choice of nuts or none

Instructions

Gather all your ingredients and tools for the trade to save you time. Set oven to 350F.
In a medium bowl whisk dry ingredients (first 7) until smooth.
Make a well in the middle of the mixture. Stir in butter, oil, milk, eggs, and chocolate chips.
Pour into a baking pan using a rubber spatula...no carb left behind!
Option to top batter with your favorite nut.
Bake around 25 minutes and check for doneness by inserting a toothpick in the center. If it comes out dry, they are done!
Let cool completely before slicing. If you can wait...
Enjoy with coffee, tea and a friend!

One of my all-time favorite indulgence is afternoon tea….preferably with a sweet….preferably something chocolate. Dark chocolate please! These little morsels are so rich and satisfying, I dare you to eat just one. Whether tea, coffee, or your much needed snack in the car while running errands, these dark chocolate truffles should satisfy any chocolate craving, any time of day. The cayenne pepper is not hot. It really elevates the chocolate leaving a nice lingering taste. And because it’s low carb, hey, I think you can have two! It’s all good. Enjoy.

Dark Chocolate Truffles

Print Recipe

Approximate Carbohydrate per Truffle: 5.6 gm

Course Dessert, Easter, Snack

Keyword Chocolate, Nuts

Prep Time 20

Cook Time 10

Total Time 30

Servings 20 Truffles

Equipment

Food processor or a hand mixer and medium size bowl
Rubber spatula
Small ice cream scooper or two teaspoons will work
Cookie sheet lined with parchment paper or cooking spray
Small bowl microwave-safe

Ingredients

½ Cup Butter softened
1 Cup Unsweetened Cocoa Powder
⅓ Cup Sweetener of Choice I use Brown Sugar Swerve
1 Tsp Liquid Sweetener of Choice I use Liquid Chocolate Stevia
½ Tsp Cinnamon
½ Tsp Cayenne Pepper Optional, however this leaves a great little kick after each bite!
½ Tsp Coffee grounds This really elevates the chocolate taste!
⅓ Cup Crushed pecans Or your favorite nut

Chocolate Icing

1 Tbsp Butter
1 Ounce Dark Chocolate I like Lilly's
¼ Cup Sweetener of Choice I use Allulose & 1 tsp stevia

Instructions

Preheat Oven to 350º F. Gather all "tools for the trade". This saves you lots of time!
Mix first seven ingredients in a food processor or bowl until well blended.
Form 1 tsp of mixture into a ball with your hands and place onto a lined cookie sheet. Continue to form balls with remaining mixture.
Bake for 10 minutes and cool completely.
Meanwhile, make the icing by melting the butter and dark chocolate chips in the microwave. Microwave on high for 30 second increments only to avoid burning the chocolate. Stir until smooth and creamy.
Dip the top of each truffle in the icing.
Sprinkle each with crushed nuts.
Let icing harden completely and enjoy!!