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5
from 1 vote
Sugar-Free ChocolateSkillet Brownie
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Calories
170
kcal
Author
Brenda Bennett | Sugar-Free Mom
Ingredients
8
tablespoons
butter
unsalted
4
ounces
unsweetened baking chocolate
I use Ghiraredelli
1
cup
Swerve or erythritol
3
tablespoons
unsweetened cocoa powder
1/2
cup
Bob's Red Mill 1 to 1 Gluten free flour
1/4
cup
ground flaxseed
1
teaspoon
baking powder
1/2
teaspoon
salt
3
eggs
1
teaspoon
vanilla extract
1/2
teaspoon
liquid chocolate stevia
Optional: 1/4 cup sugar free chocolate chips
like Lily's brand.
Instructions
Preheat oven to 350 degrees.
Place 1 tablespoon butter in skillet and place in oven while preheating.
In a microwaveable bowl melt the remaining butter and the baking chocolate for 1 minute. Stir until smooth.
In another bowl whisk together the Swerve, cocoa powder, flour, flaxseed, baking powder and salt.
Add the dry ingredients to the melted chocolate and stir until absorbed.
Taste and adjust sweetener here before adding eggs.
Whisk the eggs, stevia and extract then add them to the chocolate batter and stir until thoroughly combined.
Spread this batter into the skillet and add optional chocolate chips if desired.
Bake for 20 minutes. Cool slightly.
Best if enjoyed warm right out of the oven.
Notes
Net Carbs: 7.1g* per serving
Nutrition
Serving:
1
g
|
Calories:
170
kcal
|
Carbohydrates:
9.8
g
|
Protein:
4
g
|
Fat:
15
g
|
Saturated Fat:
8.7
g
|
Cholesterol:
65
mg
|
Sodium:
112
mg
|
Fiber:
2.7
g