Dieabetic Friendly Keto Low-carb Gluten-free Coconut Flour Brownies

Dieabetic Friendly, Keto, Low-carb, Gluten-free Coconut Flour Brownies

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Dieabetic Friendly Keto Low-carb Gluten-free Coconut Flour Brownies

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

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