Psyllium Husk Brownies
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A fudgy low-carb brownie made with psyllium husk, cocoa powder, eggs, and allulose. Best after cooling fully or chilling overnight — the texture firms up beautifully.
Ingredients
- •1 tbsp psyllium husk powder
- •1/4 cup cocoa powder (unsweetened)
- •1/2 cup allulose (granulated)
- •2 large eggs
- •4 tbsp butter (melted)
- •1 tsp vanilla extract
- •1/2 tsp baking powder
- •1/4 tsp salt
Substitution Notes
Can substitute ground flax for psyllium husk but texture will be slightly different.
Nutrition Estimate
Nutrition Facts
12 servings per recipe
| Per Serving | Total | |
|---|---|---|
| Calories | 180 | 2160 |
| Total Fat | 14g | 168g |
| Saturated Fat | 6g | 72g |
| Polyunsaturated Fat | 1g | 12g |
| Monounsaturated Fat | 4g | 48g |
| Cholesterol | 240mg | 2880mg |
| Sodium | 300mg | 3600mg |
| Total Carbohydrate | 6g | 72g |
| Dietary Fiber | 4g | 48g |
| Total Sugars | 0g | 0g |
| Net Carbs | 2g | 24g |
| Protein | 4g | 48g |
⚠️ AI-estimated nutrition. Values are approximate.
Instructions
- 1
Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
- 2
Whisk together cocoa powder, psyllium husk, baking powder, and salt.
- 3
In a separate bowl, whisk eggs, melted butter, allulose, and vanilla.
- 4
Fold wet ingredients into dry until just combined.
- 5
Pour into prepared pan and spread evenly.
- 6
Bake 18–22 minutes until the center is just set.
- 7
Cool completely before cutting. For best texture, refrigerate overnight.
Creator Notes
Best after cooling fully or chilling overnight. The allulose keeps these very moist.
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