Imagine sinking your teeth into a rich, decadent brownie that's not only incredibly delicious but also fits perfectly into your low-carb lifestyle. These Maple Tahini Low Carb Brownies are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor or satisfaction. With a secret ingredient that adds creamy richness and a hint of nutty complexity, these brownies are so good, you won't believe they're actually good for you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Low Carb
Serves: 10 servings
Ingredients
- ½ cup tahini
- ¼ cup maple syrup
- 2 eggs
- ¼ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a large mixing bowl, combine ½ cup of tahini and ¼ cup of maple syrup. Use a whisk or spatula to mix until smooth and well combined.
- Add 2 eggs to the tahini and maple mixture. Whisk until the eggs are fully incorporated and the mixture is creamy.
- In a separate bowl, sift together ¼ cup of cocoa powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. This helps to evenly distribute the dry ingredients and avoids clumps.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the brownies tough.
- If you are using dark chocolate chips, fold in ½ cup of them at this stage. This adds a delicious chocolatey texture to the brownies.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, lift them out using the parchment paper and transfer to a wire rack to cool completely.
- After the brownies have cooled, cut them into 10 equal squares. Serve and enjoy your delicious Maple Tahini Low Carb Brownies!
Tips
- Use fresh, high-quality tahini for the best flavor and smoothest texture. The quality of tahini can make a huge difference in your final result.
- When mixing wet and dry ingredients, be gentle and avoid overmixing. This helps keep the brownies tender and prevents them from becoming tough.
- For extra richness, use dark chocolate chips with a high percentage of cocoa (70% or more) to keep the carb count low while maximizing chocolate flavor.
- Allow the brownies to cool completely before cutting. This helps them set and makes for cleaner, more precise slices.
- Store the brownies in an airtight container in the refrigerator to maintain their texture and freshness for up to 5 days.
- For an extra special touch, you can dust the cooled brownies with a light sprinkle of cocoa powder or top with a few chopped nuts for added crunch.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 6g
Protein: 5g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 40mg
