5- Minute Low- Carb Brownie Pud­ding

Better Nutrition - - HEALTHY DISH -

Serves 1

1 Tbs. co­conut oil 2 Tbs. dark co­coa pow­der 1 Tbs. ground flaxseed 1 tsp. cin­na­mon ½ tsp. bak­ing pow­der 2 Tbs. palm sugar ( or ery­thri­tol, such as

Lakanto or Sukrin for sugar- free) 1 egg 3 Tbs. unsweet­ened al­mond milk 1 Tbs. dark choco­late chips ( or try Lily’s Ste­via- Sweet­ened Choco­late, which is sugar- free), op­tional 1. Melt co­conut oil in 4- inch ramekin in mi­crowave, about 20 sec­onds. Re­move from mi­crowave, and tip ramekin around in your hand to coat sides with melted oil.

2. Add in­gre­di­ents from co­coa pow­der through al­mond milk to ramekin, and mix well with fork un­til blended and smooth.

3. Stir in the choco­late chips, if us­ing, and mi­crowave 55 sec­onds. Al­low to cool for a few min­utes to let it set be­fore serv­ing.

Per serv­ing: 350 cal; 10g prot; 22g to­tal fat ( 14g sat fat); 36g carb; 185mg chol; 400mg sod; 7g fiber; 24g sugar

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