If you’ve spent more than 5 minutes in the keto and LCHF world you will mostly likely have heard the term MCT oil thrown around (a lot!). In an attempt to demystify the topic, we’ve put together a simple one-page explanation so you can choose the best option for your needs.
I love brownies. Love the fudge consistency that you get when warming them up with a dollop of cream.
I wanted to experiment with using cooking with collagen. And this recipe came out beautifully. It is a very versatile recipe, you can swap the sweetener, the almond butter to any nut butter, the milk to almond milk. Play around with it and enjoy!
120gm collagen powder (unflavoured)
1/2 cup unsweetened cocoa powder
3/4 cup almond flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup almond butter (I used the Cinnamon Spiced Almond Butter)
1/2 cup egg whites (3-4 large eggs)
1/4 cup of milk
2 tsp vanilla extract
35gm choc chips (I cut up a Milk chocolate bar)
Preheat oven to 180 degrees C
Line a brownie tin with baking paper
Mix together the dry ingredients (I left out the liquid stevia in this step and added it to the we ingredient step)
Add wet ingredients and mix until smooth
Stir through chocolate chips
Bake in oven approx. 20-25 minutes or until toothpick comes out slightly dirts
Let cool for 15 minutes
Cut into 12 squares and enjoy!
Nutritional Panel using the above mentioned ingredients: