Being healthy is hard sometimes. I love brownies, but I know refined sugars are not good for my body or my precious growing baby. I adapted this recipe from Theroastedroot.net. Their recipe is good, but I did not want to use maple syrup (refined sugar), I added some grass-fed butter instead of coconut oil, and switched coconut flour for protein powder!
INGREDIENTS
- 2 large sweet potato roasted and mashed, about 1-1/2 cups
- 2 free range eggs
- 1/3 cup softened Grass-fed butter
- 1/3 to 1/2 cup granulated Erythritol
- 2 teaspoons Pure Vanilla Extract
- 5 tablespoons unsweetened cocoa powder
- 3 tablespoons Protein powder of choice (I use Orgain Peanut butter)
- 1/2 teaspoons baking powder
- 1/4 teaspoon Himalayan Salt
- 2/3 cup Dark Chocolate chips (optional)
- Preheat the oven to 400 degrees. Wash and dry the sweet potatoes, poke a few fork holes in it and place on a baking sheet lined with aluminum foil. Bake for 1 hour. Once they are baked, let them cool slightly remove the skin and mash with a fork. Reduce Heat to 350 degrees.
- Prepare an 8×8 baking dish lined with parchment paper, or muffin tin with cupcake liners.
- Set aside chocolate chips for the end. Using separate bowls for wet and dry, mix together dry ingredients until blended. Then mix together wet ingredients until well blended using a mixer or food processor. Add in the dry ingredients and continue to mix until smooth.
- stir in chocolate chips or chopped nuts if desired.
- Pour into baking dish or muffin pan. Bake for 30 – 35 minutes. After the time is up turn off the oven and let them sit for 5 more minutes. *Don’t bother testing them to see if the toothpick or utensil comes out dry because it won’t, it needs time to cool.
- Let them rest for about 15 minutes before eating! ENJOY 🙂
Stafford Homestead 