In keeping with the low-carb theme this week, I whipped up a batch of delicious coconut flour brownies. I needed something guilt free to satisfy my sweet tooth and my chocolate cravings and these hit the spot!
The great thing about using coconut flour, besides being low-carb and way healthier than wheat, is that it makes the batter thick and slightly cake-like. I’ll be honest, it was like eating a mix between a brownie and chocolate cake and had me wanting to slather some frosting all over the top.
I halved the original recipe because I knew I would be the only one eating them. Same amount of brownies, just thinner and half the calories.
Keto, Gluten Free, Sugar Free Brownies
Delicious, thick brownies that are sugar-free, gluten-free, low-carb and ketogenic
- 1/3 cup coconut oil
- 1/2 cup cocoa powder
- 6 eggs
- 1 cup splenda (you can also use coconut sugar)
- 1/4 cup milk (coconut milk, almond milk, etc.)
- pinch salt
- 1/2 cup coconut flour
Preheat oven to 350F degrees
Melt the coconut oil
Add the cocoa powder to the melted coconut oil and mix until well combined
Combine the eggs, splenda, milk and salt in a large bowl
Add the chocolate mixture to the other mixture. Add the coconut flour and mix well
Grease an 8x8 baking dish and pour the batter into the dish
Bake for 25-30 minutes