Candice's Low Carb Individual Peanut Butter Cookie Brownies

I have been toying the idea of making some brownies with peanut butter, particular with peanut butter cookie dough. I would just salivate over the last few days each time I would think about it. I actually froze 2 dozen pre-scooped cookie dough balls the last time I made my Ultimate Peanut Butter Chocolate Chip Cookies. So this recipe is pretty much my last brownie recipe with peanut flour and the cookie recipe combined, just changed up a bit.

Seriously to die for! So good! I just can't believe how low cab and calorie these ended up being. And to be 100% honest.. they do not taste low carb at all!


Recipe can be doubled.



Okay and really last sweet recipe for a while. My freezer is full and I'm out of Xylitol(which is a good thing! Need to eat and enjoy what I have already baked)



Hope you enjoy!




http://candiceslowcarbrecipes.typep...e-brownies.html



Makes 6 individual brownies

Ingredients:
1/4 cup peanut flour, sifted
1/2 teaspoon baking powder
dash salt
3 Tablespoons unsweetened cocoa(I use dutch process), sifted
1/4 cup Granulated Splenda
1 Tablespoon xylitol, powdered
3 Tablespoons (1.5oz) unsalted butter, melted & slightly cooled
1 egg
1 teaspoon pure vanilla extract
3 Tablespoons fresh brewed espresso or coffee, cooled
3 Tablespoons of Candice's Low Carb Ultimate Peanut Butter Chocolate Chip Cookies (recipe HERE )

Instructions:

Preheat oven to 350F

I use a silicone cupcake pan but if you do not have use a regular cupcake pan and line with liners. You do not need liners with a silicone pan.

In small bowl combine peanut flour, cocoa, salt, and baking powder. Set aside.

In a large bowl combine egg, splenda, xylitol and vanilla extract. Mix with a hand whisk until combined. Whisk in melted butter & espresso(or coffee).
Last mix in your peanut flour/cocoa mixture. Stir until all combined and smooth.

Place about 1 Tablespoon of brownie batter in to each individual cupcake cup in your prepared pan or silicone cupcake pan(recipe makes 6 servings). Press 1/2 Tablespoon of Candice's Low Carb Ultimate Peanut Butter Chocolate Chip Cookie dough in the middle of eat brownie. Lastly divide the rest of batter and cover each brownie so that you no longer see your cookie dough, about 1/2 Tablespoon per brownie.

Bake at 350F for 13-15 minutes

Let cool a few minutes in pan before removing.
Can be served warm or cold.





Nutritional information per 1 brownie:

Energy 158 kcal
Carbohydrate, Total 8.51 g
Sugars, total 0.79 g
Fiber, total dietary 2.22 g
Sugar alcohol 2.69 g
Protein 6.29 g
Total lipid (fat) 11.34 g


Net Carbs 3.6 g

Oh my, those look so good! This recipe is first on my life once I finish induction!