Indulge your chocolate craving without derailing your low‑carb goals. These fudgy brownies use three eggs, a hint of vanilla, and pack 10 g of protein per square, all while keeping net carbs to ≈ 1 g each—thanks to our Sweet Like Sugar (allulose + monk fruit), micellar casein and soluble tapioca fibre.
Ingredients
- 3 large eggs
- 90 g unsalted butter, melted
- 20 g heavy whipping cream
- 1 tsp vanilla extract (≈ 5 g)
- 100 g Sweet Like Sugar (allulose + monk fruit)
- 60 g Micellar Casein (≈ 4 level scoops)
- 50 g Soluble Tapioca Fibre (≈ 5 level scoops)
- 25 g almond meal
- 30 g dutched cocoa powder
- 2.5 g fine sea salt
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Pro tip: Add some Lily's chocolate chips to take these to the next level!
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Method
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Preheat & prepare
Preheat oven to 175 °C (350 °F). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving a 2 inch overhang for easy removal.
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Melt & sweeten
In a medium saucepan over low heat, combine the butter, heavy cream and Sweet Like Sugar. Stir until the butter melts and the sweetener dissolves, about 2–3 minutes.
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Whisk in eggs & vanilla
Remove from heat and let cool for 30 seconds. Crack in all 3 eggs, pour in the vanilla extract, and whisk vigorously until smooth and slightly thickened.
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Fold in dry ingredients
Directly into the same pan, add micellar casein, tapioca fibre, almond meal, cocoa powder and salt. Gently fold with a rubber spatula until no dry streaks remain.
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Bake
Pour the batter into your prepared pan, smoothing the top. Bake 16–18 minutes, until the edges are set and the centre still jiggles slightly (a toothpick should come out with a few moist crumbs).
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Cool & slice
Allow the brownies to cool completely in the pan (≈ 30 minutes). Lift out via the parchment overhang and cut into 8 large squares.
Nutrition Facts (per 58 g serving)
