Gluten-free chocolate brownies with Sukrin Gold

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12
10 minutes
85 minutes
163
1 large sweet potato, baked and peeled
30 g Coconut Flour
60 g Almond Flour
100 g brown sugar substitute
50 g cocoa powder
50 g melted butter or coconut oil
3 eggs room temp
1 tsp vanilla extract
40 g sugar free chocolate bar, chopped
100 g pecans or walnuts, chopped
Preheat oven to 180 degrees C. Line pan with aluminum foil. Place sweet potato on baking sheet and poke sides with a fork. Cook sweet potato for 30 minutes in oven. Flip and cook remaining 30 minutes.
Let sweet potato cool and then peel. Transfer to a small bowl and mash with a fork or potato masher. Add butter or the coconut oil or butter to potato whilst still warm. Then add the remaining ingredients. Fold in the nuts if using.
Transfer the brownie dough to a greased 20 cm square cake tin and top with the chocolate.
Bake at 180 Celsius/350 Fahrenheit for 20-25 minutes until the mixture starts to set. Cool for 30 minutes before cutting into squares and serving.
Sweet Life Asia
https://sweetlife.asia/blogs/recipes
Calories 163, Fat 13 grams, Protein 5 grams, Carbs 6 grams, Fiber 4 grams