Low FODMAP Sweet Potato Brownies

These gluten-free, dairy-free, and egg-free brownies have a moist, fudgy center and a slightly crispy exterior. The sweet potato puree adds a subtle sweetness and moistness to the brownies, while the almond flour gives them a nutty flavor. These brownies are perfect for a healthy snack or dessert.

I've been on a low FODMAP diet for a few years now, and one of the things I've missed the most is brownies. I've tried a few different recipes over the years, but none of them have come close to the real thing—until now. These brownies are fudgy, moist, and chocolatey, and they satisfy my craving for a sweet treat without triggering any of my symptoms. I'm so excited to share this recipe with you all!

Prep time: 15 | Cook time: 25 | Serves: 9

Ingredients

• 1 cup almond flour
• 1/2 cup sweet potato puree
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup chocolate chips (optional)

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9x9 inch baking pan.
3. In a large bowl, whisk together the almond flour, sweet potato puree, maple syrup, coconut oil, cocoa powder, baking powder, salt, and vanilla extract.
4. Stir in the chocolate chips, if desired.
5. Pour the batter into the prepared pan.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool for at least 15 minutes before cutting into squares.
8. Serve and enjoy!

Why It Works

• Sweet potato puree adds moisture and sweetness to the brownies, while almond flour gives them a nutty flavor.
• The use of coconut oil instead of butter gives the brownies a fudgy texture.
• The addition of chocolate chips is optional, but it adds a delicious extra layer of flavor.