Where does G Butter Place on the glycemic index?

INGREDIENTS
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1/2 c oat flour
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1/2 c almond flour
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1 scoop Chocolate protein (about 28g)
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3 tbsp unsweetened cocao powder
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1/4 c Cookies and Cream G Butter
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2 tbsp almond butter
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3 tbsp coconut oil, melted
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2 tbsp ground flax + 3 tbsp water
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1/4 tsp baking soda
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1/4 tsp baking powder
Chocolate Ganache
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2 tbsp coconut oil, melted
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2 tbsp maple sugar-free maple syrup
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2 tbsp unsweetened cocao powder
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1 tbsp almond milk
DIRECTIONS
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Preheat oven to 325F and prepare an 8x8 inch pan with parchment paper.
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In a small bowl, stir together the flax and water and set aside.
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Place the flours, protein, cocao powder, baking soda and baking powder into a mixer and stir until combined. Add in the G Butter, almond butter, coconut oil and flax mixture and continue mixing until a dough forms.
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Press the dough evenly into the bottom of the pan. Bake for 8-10 minutes.
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Once cooled, stir together the coconut oil, sugar-free maple syrup and cocao powder until smooth. Stir in almond milk until combined. Spread the chocolate ganache over the cooled brownies.
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Place the brownies in the freezer for 15 minutes or until chocolate firms up. Cut into squares and serve.