Chocolate peanut butter brownie (no refined carbs, no butter, no oil)

Low carb Chocolate peanut butter brownieHere is a recipe for a Chocolate peanut butter brownie that contains no refined carbohydrates, contains no butter or oil but is still delicious and moist. I made it with cannellini beans, coconut milk and Greek yoghurt and used coconut flour and stevia. I made a tasty no added sugar Peanut butter and cinnamon cream to spread on top. So if you are looking to clean up your diet but don’t want to miss out on dessert, then this recipe is for you.

Chocolate peanut butter brownie

Ingredients

1 400 gram can of cannellini beans, drained and rinsed

3 tablespoons cocoa powder

2 heaped tablespoons peanut butter (with no added sugar)

2 tablespoons stevia

¾ cup coconut milk

¼ cup Greek yoghurt

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 egg

1/3 cup coconut flour

1 teaspoon baking powder

Peanut butter and cinnamon cream (no added sugar)

½ cup Greek yoghurt

¼ cup cottage cheese (this made the cream slightly more runny than I would have liked so you could leave this out – it still tasted good though)

1 heaped tablespoon peanut butter (with no added sugar)

½ teaspoon cinnamon

½ teaspoon vanilla extract

1 teaspoon stevia

Utensils

Strainer (to rinse the cannellini beans)

Measuring cups and spoons

Food processor

Spoon

Large mixing bowl

20cm x 20cm baking tray

Baking paper

Small mixing bowl

Low carb Chocolate peanut butter brownie 2Method

  • Add the cannellini beans, cocoa powder, peanut butter, stevia, coconut milk, Greek yoghurt, vanilla extract and cinnamon to a food processor. Process until a smooth and fairly even consistency is achieved. Taste and adjust sweetness with stevia if required. Add the egg and process until combined.
  • In a large mixing bowl combine the coconut flour and baking powder. Add in the mixture from the food processor and mix well to combine the wet and dry ingredients. Tip the brownie mixture into a 20cm x 20cm baking tray lined with baking paper. Bake the brownie for 30 – 35 minutes at 160°C. Allow the brownie to cool completely before covering it with the Peanut butter and cinnamon cream and slicing.
  • To make the Peanut butter and cinnamon cream, add all the ingredients to the food processor and process until a smooth, even consistency is achieved. Spread this over your healthy Chocolate peanut butter brownie and enjoy.

2 thoughts on “Chocolate peanut butter brownie (no refined carbs, no butter, no oil)

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