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DRY INGREDIENTS

Almond flour = 80 g (2/3 cup) (OR Coconut flour = 20 g / 2 1/2 tbsp)

Matcha powder = 12 g (2 tbsp)

Monk fruit = 50 to 80 g (depending on whether your white chocolate is sweetened with stevia)

Salt = 1/2 tsp

WET INGREDIENTS

Unsalted butter = 113 g (1/2 cup)

Whole eggs (Room Temperature) = 3 large (175 g)

Vanilla Extract = 1 tsp

Sugar free white chocolate or cacao butter = 125 g (1 cup)

Note:

Matcha is a vivid green powder that is nutrient-rich and made from pulverized green tea leaves. There are two primary grades of matcha i.e. ceremonial and culinary.  Ceremonial is the highest quality of matcha and while it can be more expensive, it tastes better, has a less bitter taste, and gives a more vibrant color. While the cheaper culinary grade is fine for baking, it tends to turn greenish brown and taste slightly more bitter. However, if this is not a problem for you, feel free to use culinary grade. In the video, I used ceremonial grade and as you can see, the color is more vibrant and tastes great.

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340 F or 170 C.

3.  Melt the butter and white chocolate in the microwave or stove top. Let it cool for a bit then transfer into a big bowl.

4.  Add the eggs and whisk until smooth. Then add the sweetener, salt, vanilla extract and whisk until well combined.

5.  Sieve the flour and matcha powder into the wet mixture. Mix with a spatula until well combined.

6.  Transfer the batter into an 8x8 inch baking pan lined with parchment paper.

7.  Top with chopped roasted pecans (optional).

8.  Bake for about 15 to 20 minutes. It is done when the surface feels soft and spongy. Do not overbake as the texture will become dry and cakey.

9. Cool for a bit before slicing into 9 or 16 servings. In the video, I sliced into 16 servings.

10. These matcha brownies can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for up to a few months.

ALMOND FLOUR VERSION

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 5.0 g

Dietary Fiber = 1.1 g

Net Carb = 3.9 g

Calories = 147

Total Fat = 12.2 g

Protein = 4.4 g

COCONUT FLOUR VERSION

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 4.4 g

Dietary Fiber = 0.8 g

Net Carb = 3.6 g

Calories = 128

Total Fat = 10.7 g

Protein = 3.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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