Brownie Batter:
3/4 cup (60g) cocoa powder
1 cup (144g) swerve granulated
1/3 cup (64g) swerve brown
3/4 cup (183g) pumpkin puree
2 tbsp (28g) light butter
2 eggs
1/2 tsp salt
1/2 tsp vanilla extract
Bake at 350 for 30 minutes in an 8x8 pan.
Topping:
6 tbsp (30g) toasted coconut shreds
6 pieces Werther’s SF chewy caramels
1 tsp milk
**first microwave caramel and milk 30 seconds. Stir. Combine with coconut. Then spread on top off cooked brownie base.
Full Tray:
1015 calories
82g protein
53g carbs
53g fat
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