This recipe is sweetened with a 100% natural sweetener that is safe for diabetics and keto dieters. The flours used in this brownie are also 100% gluten free and low carb meaning that this recipe is a diabetes-friendly brownie recipe.
This recipe reminds me the texture of boxed mix brownie. Many of us grew up eating brownies made from a box and there’s definitely something appealing about their moist, cake texture and cocoa flavor.
Sugar-free brownies. 100% Keto, Low Carb and Gluten free Coconut Flour Brownies. A healthy diabetic dessert, dairy-free, paleo.
PREP TIME:10 MINS
COOK TIME:20 MINS
TOTAL TIME:30 MINS
INGREDIENTS
WET INGREDIENTS
- 5 Egg
- 1/3 cup Coconut oil , melted or melted butter
- 1 tablespoon Vanilla essence
DRY INGREDIENTS
- 1/3 cup Coconut Flour
- 1/4 cup Almond Flour or almond flour
- 1/3 cup unsweetened cocoa powder
- ½ teaspoon Baking soda
- 1/2 cup Erythritol or erythritol or xylitol
- ½ cup Sugar-free Chocolate Chips or chopped pecan or a mix of both
CHOCOLATE DRIZZLE
- 1/3 cup Sugar-free Chocolate Chips
- 1 teaspoon Coconut oil
INSTRUCTIONS
- Preheat oven to 350 F (180 C)
- Cover a brownie square pan 9 inches (22 cm) with parchment paper. Set aside.
- In a bowl whisk together the eggs, melted coconut oil (make sure it’s not hot or it will cook the eggs!) and vanilla essence. Set aside.
- In another bowl, combine coconut flour, almond meal, unsweetened cocoa powder, sugar free sweetener and baking soda.
- Transfer the wet ingredients into the dry ingredients. Stir to evenly combine.
- Stir in the sugar-free chocolate chips or chopped nuts.
- Transfer the batter into the prepared brownie pan and spread the brownie batter evenly with the back of a spoon.
- Bake for 20-25 minutes max. Don’t over bake to keep the brownie moist and fudgy. You know it’s cooked when the top of the brownie is set.
- Cool down in the pan for 10 minutes then lift out the parchment paper to release the brownie from the pan and transfer onto a cooling rack.
- Cool for 20 minutes, then lace your brownie in the fridge for at least 1 hour. This last step is optional, but trust me you won’t regret it especially if you love extra fudgy brownies. I know it is tempting to eat this brownie hot, but it will get more fudgy as it cool down, it tastes more like a chocolate cake when hot so please wait! Patience is the key
