Rich and fudgy with a cream cheese swirl, this brownie is perfection. Add to the fact that this is portioned all for you, what more could a person want?
MAKES: 1 brownie
1 BROWNIE: 285 Calories, 23 g Fat, 5 g Carbs, 11 g Protein
1 tbsp (7 g) coconut flour
4 tbsp (29 g) erythritol, divided
½ tsp baking powder
2 tbsp (11 g) cocoa powder
1 egg, separated, room temperature
½ tbsp (7 g) butter, softened
¼ cup (60 ml) unsweetened almond milk
1 oz (30 g) cream cheese
½ tsp vanilla extract
Preheat the oven to 350°F (176°C). Lightly grease an 8- to 10-ounce (240- to 300-ml) oven-safe ramekin or mug or two cupcake tins.
In a small mixing bowl, combine the coconut flour, 3 tablespoons (22 g) of the erythritol, baking powder and cocoa powder. Mix well. Add the egg white, butter and almond milk and mix until a thick batter is formed. Pour into the baking dish.
In a small bowl, mix the egg yolk, cream cheese, remaining erythritol and vanilla. Pour over the batter and make a swirl in the batter with a knife.
Bake for 30 to 35 minutes, or until a skewer comes out clean from the center.
TIPS: If you have the macros available, top with fresh whipped cream or low-carb ice cream!
To make this dairy-free, substitute cold, whipped coconut cream for the cream cheese, or almond milk cream cheese. Use refined coconut oil in place of the butter.