Sweet Potato Brownie Cake (Healthy & Flourless!)
Ingredients:
1 cup mashed sweet potato (baked and mashed)
2 eggs (or flax eggs for vegan)
¼ cup honey or maple syrup (or sugar substitute)
¼ cup cocoa powder
¼ cup almond butter (or peanut butter)
½ tsp baking soda
1 tsp vanilla extract
¼ tsp salt
¼ cup dark chocolate chips (optional, sugar-free if keto)
Instructions:
Preheat Oven:
Set your oven to 175°C (350°F).
Grease a small cake pan or line it with parchment paper.
Prepare Sweet Potato:
Bake or steam a medium sweet potato until soft. Mash it well.
Mix Ingredients:
In a bowl, whisk together sweet potato, eggs, honey, vanilla extract, and almond butter.
Add cocoa powder, baking soda, and salt. Mix until smooth.
Add Chocolate Chips (Optional):
Fold in dark chocolate chips for extra richness.
Bake:
Pour batter into the cake pan.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean.
Cool & Serve:
Let the cake cool before slicing.
Optionally, top with melted dark chocolate or a dusting of cocoa powder.
Tips:
For a vegan version, use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
Want extra protein? Add 1 scoop of chocolate protein powder.
Store in the fridge for up to 5 days or freeze slices for later.
