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Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- In a large mixing bowl, combine Greek yogurt, erythritol, and vanilla extract. Stir until smooth.
- Add in the eggs one at a time, mixing well after each addition.
- Sift in the cocoa powder and salt. Stir until fully incorporated.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Sprinkle the chopped walnuts on top, pressing them gently into the batter.
- Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow the brownies to cool in the pan before cutting into 12 squares.
Chef’s Tips
- For extra decadence, add a layer of low-carb chocolate chips on top before baking.
- Ensure that the Greek yogurt is full-fat for a richer texture.
- Store brownies in an airtight container in the fridge for up to 5 days.
Nutrition (per serving)
Approximate calories: 80, Protein: 5g, Carbs: 5g, Fat: 5g
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