Who Doesn’t Love A Chocolate Brownie?
Yes you read it right; low carb high protein seeded keto chocolate brownies recipe just for you. Now I’m not being funny but if you don’t like chocolate brownies there is something possibly wrong with you so firstly, make an appointment at the doctors and get yourself checked out and secondly try these babies and you might change your mind.
What is Lo-Dough?
Lo-Dough is a bread replacement because as you know on a Keto diet carbs are a big no no so bread is not good at all. I’d seen this product being used on Instagram and it did make me look into it. It comes in separately wrapped single pancakes basically that are ready to eat although you can warm them up as per their instructions. You can use them as pizza bases, sandwiches all sorts of things. They are 39 calories each, gluten-free and incredibly low in carbs. They are suitable for vegetarians, fat-free, paleo friendly, also nut and soy free. It does contain wheat fibre however so if your intolerance is very low it may be worth avoiding just in case.
Lo-Dough is different, it’s a light and soft universal flatbread that contains only healthy fibre and natural protein.
Ingredients in Lo-Dough.
Water, Wheat fibre (gluten-free), Dried Free Range Egg White, Stabiliser (E464), Konjac Flour, Psyllium Husk Powder, Salt. Allergens are shown in bold.
They are really particular about what goes into Lo-Dough. They assure us they only use the finest quality ingredients, all independently shown to have health benefits. However, they also contribute to making Lo-Dough more expensive for them to produce. They think it’s well worth it, as they would rather provide the best product than cut corners, always. That is there promise.
What’s NOT in Lo-Dough?
These ingredients, commonly found in traditional supermarket bread products, are MOST DEFINITELY NOT in Lo-Dough:
Yeast, Wheat Flour (Gluten), Rapeseed Oil, Mono-Acetyl and Di-Acetyl Tartaric Acid Esters of Mono-Glycerides and Di-Glycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Mono-Glycerides and Di-Glycerides of Fatty Acids, Soya Flour, Palm Oil, Ascorbic Acid… amongst many many others.
One piece of Lo-Dough contains:
Low Carb High Protein Seeded Keto Chocolate Brownies Recipe
These chocolatey lumps of happiness are actually good for you, and they are winning when it comes to low-calorie dessert recipes. Maximum taste, indulgent yet low-calorie chocolate brownies – and they are just 125 calories per brownie (If you add the seeds they obviously increases the calories).
Using 85% dark chocolate, cocoa and a piece of Lo-Dough, these are a sweet taste-sensation that undercuts any shop-bought brownies on calories while still using 40g of quality chocolate in its mix. Homemade desserts that will impress your friends who are focused on fitness or losing weight (and who like a little sweet treat every now and then!).
Give them a go – I think you’ll be amazed. 1 piece of Lo-Dough yields 3 brownies.
1 piece of Lo-Dough, blitzed to fine crumbs
40g of dark chocolate
2g of cocoa
20g Sukrin Gold sweetener (or any sweetener of your choice)
1 large egg, beaten
40ml of milk
A few drops of vanilla extract
70g of mixed seeds (sunflower seeds, pumpkin seeds, linseeds, sesame seeds)
Per brownie (without seeds)
- Calories: 125 calories
- Fat: 9 g
- Carbohydrates: 10 g
- Fibre: 5.3 g
- Protein: 4.6 g
Per brownie (with seeds)
- Calories: 268 calories
- Fat: 21 g
- Carbohydrates: 10.5 g
- Fibre: 7.8 g
- Protein: 10.4 g
1. Preheat your oven to 220C/428F/Gas 7
2. Add the eggs, cocoa, vanilla extract and sweetener into a bowl and beat with a whisk. Add the Lo-Dough crumbs and mix well.
3. Melt the chocolate into the milk in a microwave, stirring at 20-second intervals until combined fully. Allow to cool briefly.
4. Combine the two mixes thoroughly along with the seeds.
5. If using a standard 8-inch tin, you will need to make an extra wall made out of tin-foil – this mix will fill roughly a third of the tin. Otherwise, a small loaf tin or any small tin may be suitable (brownies don’t have to be square!).
6. Fill the chosen tin and bake for 7-8 minutes. You are looking for the mix to be slightly undercooked when it leaves the oven. As it cools, this will make them chewy and fudgy.
7. Leave to cool (minimum 30 minutes) on a rack and then cut into 3 squares. These will keep for up to 3 days – use a sealed box.
You can obviously cut them into smaller pieces if you are counting calories as opposed to carbs. You could be a bit extra naughty and drizzle some melted white chocolate over the top. God I’m so rock and roll me. So there you go my low carb high protein seeded keto chocolate brownies recipe.
I hope you love them as much as me.