Easy Recipe Today

Flourless Chocolate-Tahini Brownies

From the cookbook High-Protein Diabetic Cookbook
by Levi Reeds
123calories
6 gprotein
5 gnet carbs
95 mgsodium
32 mintotal

Fudgy brownies made with tahini, eggs and cocoa instead of flour, with sugar-free chocolate chips and a little orange zest.

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Make a batch

Fridge 5 days, freezer 2 months, individually wrapped.

Numbers you can cook to

5 g of net carbs and 6 g of protein per serving, with no added sugar — the figures printed in the book.

10 minutes of prep

Then 22 minutes of cooking, 32 minutes in all.

The recipe

Flourless Chocolate-Tahini Brownies

Prep 10 minCook 22 minTotal 32 minServes 9
Servingsmakes 9
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Ingredients

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

  1. Heat the oven to 350°F (180°C) and line an 8-inch (20cm) square pan with parchment. Warm the tahini gently and stir until smooth.
  2. Beat in the eggs, egg whites, sweetener and vanilla, then fold in the cocoa, baking powder and salt. Stir the chocolate chips and orange zest through last.
  3. Bake 20 to 22 minutes, until a toothpick in the center comes out with moist crumbs, not wet batter. Cool 45 minutes in the pan, then cut into 9.
Chef’s tipSlow it: Tahini holds these together in place of flour and butter.
KeepFridge 5 days, freezer 2 months, individually wrapped.

Nutrition per serving

The figures printed in the book, worked out from the ingredient list. How we count.

123Calories
6 gProtein
8 gCarbs
5 gNet carbs
3 gFiber
10 gFat
2 gSaturated fat
95 mgSodium
More like it: Dessert30 minutes or less10 g net carbs or lessVegetarianDiabetic

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High-Protein Diabetic Cookbook
This recipe is from the cookbook

High-Protein Diabetic Cookbook

For the newly diagnosed: 100 recipes with the net carbs under each one, and a 30-day plan you cook three times a week.

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