This is one of those recipes that is so rare and so magical, it earns “unicorn” status!
Rarely, if ever, is a recipe this delicious with these macros:
12 servings per recipe
Serving size 1 brownie (about 55g)
Amount per serving:
Calories 300
Total Fat 26g
Trans Fat 0g
Sodium 75mg
Total Carbohydrate 31g
Dietary Fiber 18g
Sugar Alcohol 13g
Protein 6g
Net Carbs Calculation (not on standard label): Total Carbs 31g − Fiber 18g − Sugar Alcohols 13g – 0g net carbs* (see note at bottom of page)
INGREDIENTS:
1 bag Lily’s chocolate chips (milk, semi-sweet, or dark chocolate)
1 scoop Micellar Casein protein powder
I bag Lakanto sugar-free brownie mix – modify the recipe on the bag with 3 eggs (vs 2) and 1 cup coconut oil (vs 1/2 cup)
INSTRUCTIONS:
Preheat oven to 350°
Mix the brownie mix with 3 eggs and 1 cup melted coconut oil until thoroughly combined (I use a stand mixer with the dough attachment, but this can also be done by hand).
Add 1 scoop of casein and keep mixing until thoroughly combined (it will get weird for a bit, since the casein soaks up a lot of moisture).
Add the bag of chocolate chips and mix until thoroughly combined.
Spray a 9X9 pan with olive oil (or MCT oil).
Add mix to pan and spread it level (might take a little while).
Bake at 350 for 20 minutes (15 min. in a convection oven) and test with a toothpick to see if it needs more time. Edges do not need to be brown (see below)
These are super-rich, fudgy keto brownies—zero net carbs with a full bag of Lily’s chips melted in. Perfect for low-carb indulgence!
*The asterisk on the word “carbs” above is because diabetics (especially type 1) might still get a blood sugar spike from the various fiber ingredients in the brownie mix. Severe type 2 diabetics might also, so anyone on insulin injections should test this with a half serving with no other food to see what it does to their blood sugar levels over the course of the following hour or so.