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Chocolate-Cream Cheese Brownie Bites

December 29, 2017 By satisfyingeats 14 Comments

brownies collageY’all these are AMAZING! Each bite is about 2 Net Carbs so no guilt while you enjoy these yummy chocolate-cream cheese goodness!

 

The key is to NOT over bake. Also, be sure to taste the batter before baking, make sure it is sweet enough for your taste. For this recipe, I would actually use a LITTLE additional sweetener to finish off the sweetness other than stevia. Stevia is great but too much will leave a bitter Brownie Bite and that ain’t no good! πŸ™‚

Bring these to your New Years parties or put them in a pretty tin and give as a gift.

Happy New Year!


Chocolate-Cream Cheese Brownie Bites
2017-11-20 20:34:14
Yields 26

1 bite: 86 Calories, 7 grams fat, 2 net carbs, 4 grams protein 

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Prep Time
5 min
Cook Time
6 min
Prep Time
5 min
Cook Time
6 min
Ingredients
    • 1 cup natural almond, cashew (my new favorite), peanut or sunflower butter (creamy)
    • 1/2 cup raw cacao powder or unsweetened cocoa powder
    • 4 oz. cream cheese ,softened (or thick part of coconut milk for dairy-free)
    • 2 large eggs
    • 1/2 tsp. baking soda
    • 1/2 tsp. apple cider vinegar
    • 1 tsp. vanilla extract
    • 1/2 tsp. Stevia Select powdered Stevia or sweetener of choice to taste (sweetness equivalent to roughlt 1/4 cup plus 2 tbsp. of sugar)
    • 1 tbsp. raw honey (optional)
    • 2-4 tbsp. dark chocolate chips 
    • 1/4 cup chopped pecans, walnuts or sunflower seeds (for nut-free)
    • **1/8 tsp salt (if nut and seed butters don't contain any)
Instructions
  1. Preheat oven to 325 degrees F. Using papertowel, lightly oil the inside of the mini cupcake pan with coconut oil or butter. 

    Add all ingredients to a medium bowl (except nuts) and blend until smooth. Taste for sweetness and adjust if needed. Scoop batter (using 1 tablespoon measurement) into prepared pan, using fingers to firmly press batter down. Sprinkle with nuts or additional chocolate chips.

    Bake for 6-7 minutes or just until the center starts to rise and hold shape. DO NOT overbake. Remove from oven and allow to cool for 2-3 minutes before carefully removing from pan and cooling on rack. 

Notes
  1. *If you happen to over-bake, place them in fridge for a few days in a tightly sealed container. You will not have instant gratification but this time will add some moisture back to the bites.
By Melissa McGehee @ SatisfyingEats.com
Satisfying Eats https://satisfyingeats.com/
 cookbook collage 3-5-14

Related

Filed Under: Chocolate Tagged With: bite size, cream cheese, party, quick

About satisfyingeats

β€œ...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

« Instant Pot Low-Carb Cheesecake with Nut Crust
Low-Carb Godiva Chocolate Cheesecake »

Comments

  1. Beth says

    December 29, 2017 at 4:09 pm

    These look so yummy. Will have to try them this weekend.
    Thanks for the new recipe just in time for New Year’s celebrations πŸ™‚

    Reply
  2. Della says

    December 29, 2017 at 5:34 pm

    Looking ?. We’re the carbs figured including the honey?

    Reply
    • satisfyingeats says

      December 29, 2017 at 5:38 pm

      Yes ma’am!

      Reply
  3. Debra Sanders says

    December 30, 2017 at 1:48 pm

    Welcome back?I appreciate the addition of the alternate sugar measurement. I use Swerve instead of the powdered stevia and I always had to guesstimate on sweetness with your previous recipes.

    Reply
  4. Beth Dombroski says

    December 30, 2017 at 3:16 pm

    So glad you are back! I have missed your yummy recipes. BUT, having been a mother and grandmother of children myself, I totally understand the need for time.
    Beth in Bellingham

    Reply
    • satisfyingeats says

      December 31, 2017 at 1:24 am

      Thank you Beth!

      Reply
  5. Sarah G says

    December 31, 2017 at 8:47 pm

    Yay, long time no see. πŸ™‚ Do you think you’ll be having dairy-free recipes too? I’ve been off dairy since March and it’s a little harder to find low-carb recipes without it.

    Happy New Year to you, your husband and sweet kids!

    Reply
    • satisfyingeats says

      January 1, 2018 at 12:14 am

      Hi Sarah, Happy New Year to you! As for dairy-free recipes, most if not all can be substituted with coconut milk. For this recipe, I would use the thick coconut milk and it should be perfect!

      Reply
      • Sarah G says

        January 1, 2018 at 8:58 pm

        Thanks!

        Thick coconut milk, as in the canned kind?

        I guess there’s not a substitute for cream cheese when you call for that, such as cheesecake, though, right?

        Reply
        • satisfyingeats says

          January 5, 2018 at 4:46 pm

          Correct, you could use the thick coconut milk in this recipe but for cheesecakes, you need real cream cheese or to find a non-dairy recipe.

          Reply
  6. Rachael says

    January 1, 2018 at 1:09 am

    Nice to see you back πŸ™‚

    Reply
  7. Vickie says

    January 5, 2018 at 9:09 pm

    Making these now! Can’t wait. Was surprised to see there is no almond flour though. LOL

    Reply
    • Vickie says

      January 5, 2018 at 10:20 pm

      I made 24 because that was my pan size so I baked for the full 7 minutes. After cooling for 3 minutes, they seemed too soft to come out of the pan. Any advice?

      Reply
      • satisfyingeats says

        January 6, 2018 at 2:00 am

        Hi Vickie, either put them back in for a few minutes for put them in the fridge to cool. This will “harden” them up. Ovens can vary in temperature. I actually have a oven thermometer hanging in mine because of this. If I had to pick, I would cool them off enough to remove and eat. Under cooked is better here than over cooked.

        Reply

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