KETO VEGAN BREAKFAST BROWNIES

Recipe by: Jenn Jonkman of Hale Holistics

ABOUT THIS RECIPE

These KetoJennit vegan breakfast brownies are so moist and delicious! Adapted from my favourite chocolate zucchini loaf recipe, it's hard to believe these sinful treats are nutritious.

They come out of the oven looking slightly undercooked, so just trust the instructions.

NUTRITION INFO

Total Servings12
Serving Size1
Nutrition Per Serving
Calories170
Total Fat15g
Protein3g
Net Carbohydrates1g

INGREDIENTS

3 chia eggs, whisked (1 Tbsp chia seeds + 2.5 Tbsp water = 1 chia egg)
1 small zucchini, shredded and moisture squeezed out (approx. 1-2 cups)
1 cup almond flour
1/2 cup cocoa powder
1/2 cup coconut oil, melted
1 Tsp baking powder
1 Tbsp vanilla extract
1/3 cup monk fruit sugar
2 Tbsp Lily's or Krisda chocolate chips, for topping
Dash of salt

INSTRUCTIONS

  1. Preheat oven to 375° F.
  2. Mix all the ingredients together in a large bowl.
  3. Pour into muffin tray. Use silicone muffin tray, or grease a metal tray.
  4. Bake for 15 to 18 minutes. Muffins will still look uncooked when they are finished.

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