Mini Brownie Bite Fat Bombs
A dairy-free chocolate dessert made with coconut cream and sunflower seed butter.
Servings 8 servings
Calories 162.5kcal
Ingredients
- 3/4 cup coconut cream (from chilled full fat canned coconut cream)
- 1/4 cup unsweetened sunflower seed butter
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1/3 cup Low Carb Sugar Substitute
- 1/4 tsp Pink Himalayan Salt
- 1/2 cup unsweetened cocoa powder
- 30 dark Keto Chocolate Chips
Instructions
- Combine the coconut cream, sunflower seed butter, coconut oil and vanilla extract in a bowl and mix until smooth.
- Add in the erythritol and salt and mix until smooth again.
- Use a spatula to fold in the cacao powder until smooth. Fold in half of the chocolate chips.
- Line a 5x8 loaf pan with parchment paper and transfer the batter to the pan. Cover with parchment paper and press down to flatten the mix evenly in the pan. Set in the fridge to harden for one hour.
- Remove from the loaf pan by the parchment paper. Peel it off and cut the brownie loaf into 8 squares. Stud with remaining chocolate chips and enjoy!
- Store the extra in an airtight container in the fridge for up to 5 days.
Notes
Net Carbs: 3g
Nutrition
Calories: 162.5kcal | Carbohydrates: 6.25g | Protein: 2.6g | Fat: 15.75g | Fiber: 3.25g