I love this recipe. I found it on an Australian message board for low carbers and had to translate measurements from grams to cups and temperature from Celsius to Fahrenheit. The original recipe came from this site.
I had a problem with them sticking in my pan and will try using Pam spray next time instead of my Pampered Chef oil spritzer. I don’t think that I got even enough coverage. I may even try adding the egg whites to the mix prior to the chocolate and strawberries as the recipe suggest.
No matter what the recipe was wonderful and even my daughter-in-law enjoyed them. I highly recommend trying them. It was just enough coconut to balance off the strawberries.
The chocolate candy bar is very bitter but very low carb. I have gotten used to it over the past few months and love it. The Splenda and other ingredients lessen the bitterness of the chocolate to a degree. Even if you don’t like this chocolate you will probably enjoy this configuration.
Low Carb Dark Chocolate and Strawberry Friands
½ cup strawberries, chopped or halved
½ cup Lindt Excellence 85% cocoa candy bar, chopped or broken into smallish pieces
1 1/4 cup Blanched Almond Meal Flour
1/2 cup of coconut flour or other flour of your choice
6 egg whites
1 cup splenda
1/2 cup plus 2 tablespoons butter melted, cooled
1 tsp vanilla
Preheat oven to 350 degrees and grease muffin/friand pans.
Mix all dry ingredients together, add vanilla to butter then mix into the flours. Add chocolate and strawberries and then add egg whites.
Spoon into muffin pans evenly and bake in oven for around 25-30 minutes.