Low Carb Melt-In-Your Mouth Chocolate Brownie Bites
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A low carb Paleo friendly brownie, with a slightly sticky and crispy top, that's light and airy inside, and melts in your mouth with every bite!
Ingredients
  • 3 egg whites
  • 75gram canned pumpkin
  • 1 Tbsp coconut milk
  • 1 tsp liquid vanilla extract
  • 1 Tbsp water
  • 10 gram whey protein powder
  • 1 Tbsp coconut flour
  • 8 gram unsweetened cocoa powder
  • a pinch of salt
  • 1 tsp baking powder
  • ¼ tsp xantham gum (optional)
  • ¼ cup erythritol
  • ¼ tsp powdered stevia

  • What You'll Need:
  • Large Stainless Steel, Copper, or Glass mixing bowl
  • Medium size bowl
  • 2 small bowls
  • Rubber spatula
  • Mixer, either hand or stand
  • Sifter
Instructions
  1. Preheat oven to 350 F.
  2. Lightly grease muffin tins with coconut oil
  3. In a medium size bowl, separate the egg whites and the yolks (best done when the eggs are still cold straight up from the fridge). Reserve the yolks for another use.
  4. Let egg whites rest at room temperature for about 20 minutes
  5. Grind ¼ cup erythritol in a coffee grinder.
  6. In a separate bowl, mix coconut flour, whey protein powder, baking powder, cocoa powder, salt, ¼ tsp powdered stevia and ½ of the powdered erythritol.
  7. Sift the dry ingredients.
  8. In another bowl, mix canned pumpkin with 1 Tbsp coconut milk, 1 tsp vanilla extract and 1 Tbsp of water. Mixture should resemble thick gravy. Don't make it too watery. If the batter gets too watery, a quick remedy would be mix about 1-2 tsp of the sifted dry ingredients.
  9. By this time, the egg whites should be at a room temperature.
  10. Using a hand mixer with a whisk attachment, lightly beat egg whites until foamy.
  11. Lower the mixer speed, then put in ⅛ tsp cream of tartar. Increase the mixer speed and beat until soft peaks formed.
  12. Lower the mixer speed, then mix in the remaining powdered erythritol. Mix it slowly until everything incorporates so you won't have powdered erythritol flying around.
  13. Beat the egg whites until stiff peak formed.
  14. Pour in the pumpkin/coconut milk mixture and carefully fold into the egg whites. Please watch video on folding below:
  15. Once the batter is mixed, sift ¼ of the dry ingredients on`to the egg white. Carefully fold the dry ingredients into the egg whites mixture. Repeat this three more times, until you use up all the dry ingredients.
  16. Fill about 2.5 Tbsp batter into each muffin tin. The batter should fill about ½ of the muffin tin if you want to make them into 8 muffins.
  17. Bake in 350F for 45-50 minutes
  18. Remove from oven and let sit about 15 minutes before removing from muffin tins. They come out easier this way.
  19. Enjoy!
Notes
Take your time when folding all the ingredients into the egg whites. And make sure to break apart, very gently, any lumps or bubbles of dry mix that you see.

The best way to do this is by lifting the lumps onto your spatula and breaking them apart by tapping the spatula on the side of the bowl.

Using Splenda: I use ½ cup of the Splenda granules (not the baking Splenda or packets) and then powder that for the dry mix, and use ¼ cup for the egg whites.

Net Carbs: NOT Counting Erythritol, for Entire Batter: 15g
That's for the entire batter!
Nutrition Information
Serving size: 8 Calories: 28 Fat: .6g Saturated fat: .3g Carbohydrates: 7.9g Sugar: .5g Sodium: 24 Fiber: .8g Protein: 3g
Recipe by Your Fit Day at http://www.yourfitday.com/low-carb-pumpkin-brownie-bites/