Mint Chocolate Low Carb Brownies
I have realized that too many carbohydrates and sugar make it hard for me to maintain or even lose weight. My challenge – I love sweets especially chocolate so these Mint Chocolate Low Carb Brownies are a must.
I don’t follow a specific diet or diet plan. My goal is to eat fresh, real food that is in season, food that tastes great, exercise, and be outside as much as I can. Plus, I need brownies in my life. I just do. Life is too short to deprive yourself of the food you love. Use real ingredients. Watch the sugar. Watch the portions and enjoy. Enjoy every bite.
- 1 cup almond butter
- 1/3 cup maple syrup
- 1 cup minced raw zucchini
- 1 egg
- 2 tbsp butter or coconut oil
- 1 tsp mint extract
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- Heat oven to 325F. In a food processor, blend together the almond butter, syrup, egg, butter/oil, and mint extract. Lightly stir in the cocoa powder and baking soda. Stir in the minced zucchini.
- Pour the batter into a 9-inch baking pan. Bake for around 25 minutes, until the brownies are done. Check doneness with a toothpick in the middle.
I love mint chocolate flavor and think it added a little something special but you could totally eliminate it and use vanilla instead. I also added some minced zucchini to up the nutrition value of the brownie. Plus, the zucchini gives the brownies a little green color which goes great with the mint flavor. These brownies are super healthy which I love because I can have them for breakfast. You could also add zucchini to these pancakes. I bet the kids would never know. That’s a win in my book!
Get creative with this recipe. I bet they would be so delicious with coconut or maybe even a layer of fresh fruit preserves. Have fun making these. I bet your kids will thank you. Poor Juliana couldn’t try them. She is allergic to tree nuts. That’s OK. She said she likes her bike more than brownies. Fair enough.
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