Date Posted: 12 April, 2018 | Join The Conversation! Be the first to comment!

Low Carb Cauliflower Brownies

I found this recipe Low Carb Cauliflower Brownies on “ibreatheimhungry.com“, the author Mellissa Sevigny has many great recipes on her site and I thought, really using cauliflower to make chocolate brownies! Well I just had to try this recipe to see what it was all about. To my surprise it was very good, I found it even tasted better the next day. I found it very moist in the center but still has a bit of a dry texture which I think this is from the coconut flour. Here nor there I think this Low Carb Cauliflower Brownie is a MUST to try. The recipe made 35 inch squares with only 69 calories and 1.5 net carbs per square. What a nice way to curb that sweet tooth.
When I was putting the recipe together on the video I forgot to measure a cup of cauliflower so make sure after you puree your cauliflower you measure out that cup.

All round it is a great recipe! Thank you Mellissa!!

So lets get started and I will show you how to make it:)

1 cup raw cauliflower puree

1/2 cup unsweetened almond breeze

6 squares Lindt 90% chocolate (I used 85% chocolate)

1/2 cup butter

2 oz cream cheese, softened

1/3 cup ( I used Walden Farms Chocolate Syrup)

3 eggs

1 cup ground almonds

1/2 cup coconut flour

1/2 cup unsweetened cocoa powder

3 tsp stevia or splenda (I used 3 teaspoons erythritol)

2 tsp ground cinnamon

1/2 tsp baking powder

1/8 tsp salt

INSTRUCTIONS

In a food processor puree the raw cauliflower, add almond breeze and puree together. Puree until completely smooth!

Place chocolate squares, butter and cream cheese in a dish and microwave for approximately 1 minute. No worries if it is not all melted.

Add the chocolate mixture the cauliflower, puree until well blended. Add the chocolate syrup and eggs, blend well.

In a large mixing bowl add all the dry ingredients and stir to combine. Pour wet ingredients from the processor into the dry ingredients. Stir to mix well. ( the batter is very thick)

Grease a 9 x 9 or 7 x 11 ovenware dish, add the batter and spread it evenly in the pan.

Preheat oven 375 F and back for 35 minutes.

Let cool and cut into 35 pieces

Serving: 35
Yield: 1.4 net carb