VERY LOW CARB ~ Chocolate Fudge "Brownie" Bites (Nut Free & Gluten Free)

These rich & chocolaty brownie squares are a great option for people who are eating a low carb, gluten free diet and also have a nut allergy. (Or, who don't like the texture of almond flour.)

Ingredients:
aluminum foil
coconut oil cooking spray
1 cup (5 ounces) Lily's Chocolate Chips
4 tablespoons butter
1/4 cup marscapone cheese**
1/2 cup Lakanto Classic granulated sweetener
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
3 eggs

Method:
Preheat oven to 350*. Line a square baking pan with a sheet of aluminum foil. Lightly spray with the coconut oil. Set aside
Place the chocolate chips and butter into a large glass measuring cup, or medium bowl. Heat for 20 seconds in a microwave. Stir with a large fork, or whisk, and heat for another 20 seconds. Stir to blend and finish melting. Add the cheese and stir to blend. Stir in the sweetener, cocoa and vanilla. Mix in the eggs until well blended. Pour and spread evenly in the prepared pan. Bake for 15 minutes. Rotate the pan and bake for another 10 minutes or just until a pick inserted, near the center, comes out clean. Cool in the pan for 15 minutes.

Lift out with the foil. Cut into 16 squares. Finish cooling in the refrigerator. Serve chilled. Store in an airtight container in the refrigerator. Makes 16 servings.

**If desired, you can substitute cream cheese for the marscapone cheese. Soften to room temperature, or heat in a microwave oven for 20 seconds, before adding to the batter.

Notes: Definitely serve these well chilled, since the flavor and texture of these brownies is improved by chilling them. My non-Keto husband thought these were great! (very fudge-like)

Nutritional Info per brownie:
approximately 63 calories ~ 5 grams fat ~ 1.36 grams net carbs ~ 1.8 grams protein