Brownies - Keto

These keto brownies are fudgy, chewy and it's hard to tell they are keto!

1/2 cup inulin powder
1/4 cup low carb protein powder
1 teaspoon egg white powder
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup coconut milk
1/4 cup monkfruit blend sweetener
1/4 cup golden brown monkfruit blend sweetener
2 eggs
1/4 cup unsalted butter, softened
1 teaspoon vanilla
7 oz sugar free chocolate chips, melted

1. Preheat oven to 325 degrees. Spray a square baking dish with cooking spray and line all sides with parchment paper.
2. In a large bowl, whisk together inulin powder, protein powder, egg white powder, salt and xanthan gum.
3. Using an electric mixer on low speed, slowly stir in the coconut milk until combined and a goopy texture forms.
4. Add monkfruit sweetener and brown monkfruit sweetener. Mix in eggs, butter and vanilla until combined.
5. Melt chocolate in a small bowl in the microwave at 30 second intervals, stirring in between, until melted. Or melt chocolate using the double boiler method. Add melted chocolate to the bowl and mix to combine.
6. Scoop brownie batter into the prepare dish and bake at 325 degrees for 30-35 minutes or until brownies are set in the middle.
7. Let sugar free brownies cool before cutting in to 9 squares. Store at room temperature or the refrigerator for up to 4-5 days.

MACROS (per brownie) Calories: 183 Fat: 16 g Protein: 5 g Total Carbs: 13 g Net Carbs: 2 g
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