Dense, chocolatey brownies made with chia seeds for a healthy treat. Low carb, gluten-free and sugar-free. This post is sponsored by Bob’s Red Mill.
There are so many misconceptions about a low carb diet, I often find myself exhausted at trying to battle them all. Attempting to show people that a high fat, low carb diet is not only great for weight loss and blood glucose control, but is actually very healthy all around, takes a lot of energy. Sometimes I just want to hide in my kitchen creating delicious recipes and not bother even trying to correct these misconceptions. But I would be very remiss as a low carb advocate if I did that.
So today I am over on the Bob’s Red Mill blog, attempting to correct the idea that low carb diets are also low fiber diets. I don’t know about you, but I eat plenty of high fiber vegetables and fruits, probably more than many people who follow a more conventional “healthy” diet. In my baking, I use flour alternatives that have as much or more fiber than many whole grains. As with anything, you can also get too much dietary fiber, so it’s a balance.
And to prove my point a little, I made some healthy and delicious chia seed brownies. We all know chia is good for us and it’s a great source of fiber. I got to wondering if it would make a good addition to a sweet baked good like brownies. Let me just say that my kids adored these. They couldn’t get enough and my son declared they were the best brownies he’s ever had. Because chia tends to attract and hold moisture, they were very dense and fudgy, which is my favourite kind of brownie. If you prefer yours a little cakier, try baking a little longer. And these are a really great base recipe. I dressed mine up with a little coffee and some chocolate chunks, but they would be wonderful frosted or with nuts and other fun inclusions. Since we have yet another snow day on our hands, I am letting my kids help me make these again today!
Please check out my Mocha Chocolate Chunk Chia Seed Brownies on Bob’s Red Mill.
Serves 16. Each serving has 6 g of carbs and 4 g of fiber. Total NET CARBS = 2 g.
152 Calories; 14g Fat (75.7% calories from fat); 4g Protein; 6g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 172mg Sodium
Disclosure: This post was sponsored by Bob’s Red Mill. All opinions, thoughts, recipes, photography, random tangents and incoherent ramblings are my own.
Joellen Fry says
I made the brownies today for my husband who is on a LOW carb diet. He just ate one of the brownies, noticed a slightly bitter taste, but he said it’s good. He likes the idea of having a sweet treat in the evening.
I didn’t have any problems with the recipe. Baked them for 20 minutes.
Since I don’t care much about chocolate, I won’t be tempted to eat them. Now is you had something in a non-chocolate sweet, I would definitely try it.
Merryheart says
Hi Carolyn, these brownies look like an answered prayer! But your link to Bob’s Red Mill for the recipe isn’t working–I’m so sad. Can you fix the link or re-post the recipe here?
Thanks so much for sharing all your goodies with us!
Merryheart says
Found it! I searched under the recipe title plus Bob’s Red Mill and got it. https://www.bobsredmill.com/recipes/how-to-make/mocha-chocolate-chunk-chia-seed-brownies/
Michael says
Awesome! Thank you so much for the quick reply!!
Carolyn says
Thanks, Colleen.
Michael says
Curious what’s difference between the two chocolates in the recipe. I assume the 3 oz of “unsweetened chococlate” is like a Bakers chocolate bar. Would the 2 oz of “dark chocolate chunks” be from any dark chocolate or sugar free chocolate chip? Thanks!
Carolyn says
Yes, the dark chocolate chunks are chips or cut up chocolate bar.
Anna says
Hi Carolyn! The link to the recipe doesn’t work anymore so could you please give me the recipe? Or could you tell me where I can find it? I’d love to try these brownies! They look amazing ?!
Carolyn says
http://www.bobsredmill.com/recipes/how-to-make/mocha-chocolate-chunk-chia-seed-brownies/
Tami Brown says
WOW! I just made these and they are the best low carb thing i have ever baked! So MOIST!! I added vanilla & left out the chocolate chunks and i’m thinking when i make again (which Im sure I will), I’ll add some pecans or walnuts. My picky diabetic husband had better like these with halo ice cream on the top or I’m leaving him.
Carolyn says
Haha, I do hope your husband likes them!
Michele Murtagh says
Just made these today. Delicious! I only added water..not the coffee. Used 1/4 cup more sweetner. And baked them in 16 muffin cups for 15 min. True test will be when my daughter tries them after school 🙂 Thanks for the recipe!
Kim says
If I take out the coffee, do I need to replace some other liquid or oil to stop them coming out dry??
Would like to share them with a 2 year old who doesn’t like coffee flavour in baking!!
Carolyn says
Replace with water.