As much as I make it a point in my life to not eat anything with sugar in it, a sweet treat occasionally can still be had. And the best part is they can simply made at home without sugar. Even better, is you can create scrumptious treats that have a health benefit to them as well. People tell me all the time that they are not willing to completely give up their treats, therefore in the interest of steering folks away from this white crystalline substance so many of us can not kick, I present alternative recipes to fill the void. I challenge anyone to tell me they need sugar after trying this delicious combination of chocolate, espresso and pecan in this over the top good low-carb brownie.

Espresso Brownie

• 1 1/3 cup almond flour
• 1 cup Swerve sweetener
• 1/2 cup pecan,very finely chopped
• 1/3 cup cocoa powder
• 4 ounces chocolate whey protein
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 4 ounces unsweetened chocolate, chopped
• 5 large eggs
• 3/4 cup espresso or strongly brewed coffee
• 1/2 tsp vanilla extract

Chocolate Drizzle

• 2 tsp butter
• 1/4 cup sugar free chocolate chips

Espresso Brownie

1. Preheat oven to 300 F and grease a 9×13 in baking pan well.

2. Finely chop pecans, or finely pulse in a food processor.

3. In a large bowl, whisk together the almond flour, sweetner, pecans, cocoa powder, whey protein, baking powder and salt.

4. In a medium sauce pan, melt butter and unsweetened chocolate together over low heat, stirring until smooth. Add to almond flour mixture.

5. Stir in eggs, cooled espresso and vanilla extract until well combined. Pour batter into greased pan and smooth the top.

6. Bake 25 to 30 minutes, until just set in the center. Remove and allow to cool completely.

Chocolate Drizzle

1. In a microwave safe bowl, combine butter and chocolate chips. Heat on high for 30 second increments, stirring in between until smooth.

2. Use a spoon and drizzle over the brownies.

This recipe makes 20 servings at 200 calories, 16.2g carbs, 16.5g fat, 8.1g protein, 2.8g fiber