Directions
- 1Blend 20 grams of oats and 96 grams of erythritol until they become a dust.
- 2Add a pinch of instant coffee granules, 40 grams of Hershey's cocoa powder, 30 grams of Hershey's special dark cocoa powder, a pinch of salt and a pinch of baking powder to the blender.
- 3Blend all the ingredients until there are no more chunks.
- 4Pour the dry ingredients into a bowl.
- 5In another bowl, whip three egg whites on high for a few minutes until they become thick and fluffy.
- 6Add 170 grams of greek yogurt, 2 tablespoons of vanilla extract and 30 grams of almond milk to the bowl with the dry ingredients.
- 7Mix the ingredients with the hand mixer until you obtain a brownie batter.
- 8Add one-third of the egg whites, whisk, then add another one-third, whisk, and finally add the rest.
- 9Pour the batter into a prepared 9x9 inch pan and bake at 375 degrees for 18 minutes.
Ingredients
- 20 grams oats
- 96 grams erythritol
- 1 pinch instant coffee granules
- 40 grams Hershey's cocoa powder
- 30 grams Hershey's special dark cocoa powder
- 1 pinch salt
- 1 pinch baking powder
- 170 grams greek yogurt
- 2 tablespoons vanilla extract
- 30 grams almond milk
Equipment
blender9x9 inch panhand mixer
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