Sweet Potato Brownies
My fudgy sweet potato brownies are secretly healthy, but they taste just as decadent as proper brownies! The recipe contains no added sugar and is flourless, gluten free, grain free and dairy free.
Servings: 12
Calories: 233kcal
Ingredients
- 2 medium to large sweet potatoes peeled and chopped (400g / 14oz)
- 10 Medjool dates pitted (200g / 7oz)
- 1.5 cup almond flour 150g
- ⅓ cup coconut oil 75g, melted and cooled.
- 4 eggs
- 1 teaspoon baking powder
- 5 tablespoon cocoa powder 27g, unsweetened
- optional: cacao nibs to decorate
Instructions
Prepare Sweet Potatoes
- Preheat the oven to 180C / 350F.
- Peel the sweet potatoes, cut them into pieces, toss in a little oil and roast in the oven for 20 minutes or until they are very tender. Let them cool.
Brownies
- Blend the sweet potato and the pitted dates in a food processor until smooth.
- Add the remaining ingredients and mix until well-combined.
- Pour the brownie batter into a small (10x7 inch) baking tin lined with parchment paper.
- Bake for 25-30 minutes or until the top has set and the inside is still gooey and moist.
- Let the brownies cool before cutting to allow them to firm up.
Notes
You can substitute the almond flour with 50g / ½ cup coconut flour.
18.8g net carbs per serving. Makes 12 brownie squares.
Option to swap the dates with ⅓ cup sugar substitute such as allulose. This reduces the net carbs to 7.4g per brownie.
Nutrition
Calories: 233kcal | Total Carbohydrates: 23g | Protein: 6g | Fat: 14.7g | Fiber: 4.2g | Sugar: 13.2g
