If you’re anything like me, you think chocolate is pretty awesome. There are many delicious ways to enjoy it and, for me, brownies are pretty up there.
Turns out that low-carb brownies may be the best thing since…well… regular brownies!
This recipe is not only sugar-free and gluten-free, it is utterly delicious – and pretty much as guilt free as it gets!
The other great thing about these brownies is they actually get better the longer it’s been since you made them (up to a point, obviously!), so if you’re making them for a particular occasion I’d recommend making them the day before.
I first found this recipe on Fawne Hanson’s website about Adrenal Fatigue but I’ve made a couple of modifications.
I added some milk to the original recipe, because without that the batter was so stiff you couldn’t mix it! If you’re a dairy-free person you can use coconut milk instead.
As mentioned in my previous post I’m not a lover of super sweet things, so you may find the amount of sweetener I’ve used is not enough for you – just depends on personal preference.
Same with the vanilla essence – some people like a lot, some people like a little, so base this on your palette.
It’s important that you let the melted coconut oil cool before you mix it with the eggs – hot oil and raw eggs don’t really agree with each other! The melting only takes a few minutes, and the cooling can sometimes take up to 15mins especially in these quantities. Melting the oil ahead of time helps speeds up the baking process.
When mixing the wet and dry ingredients together, I recommend you don’t muck about in getting them combined. You don’t have to be frantic, but coconut flour absorbs liquid very quickly and if you take too long to mix it you may find all your liquid has disappeared! If this happens just add a little more milk to help you get it all combined. Once you’ve baked with coconut flour a couple of times you get the hang of it, so if this is your first time using it don’t get too stressed.
Coconut Flour Brownies
Prep Time: 10-15mins approx.
Cook Time: 30mins
INGREDIENTS
3/4 cup coconut flour
1/4 cup almond flour
1 cup cocoa powder
1 cup coconut oil
1/3 cup powdered xylitol (or sweetener of choice)
6 eggs
1/4 cup milk (or coconut milk for dairy free)
1/2tsp-1tsp of vanilla essence
DIRECTIONS
- Melt the coconut oil using a small saucepan on a medium heat. Set aside to cool.
- Pre-heat oven to 320F (160C). Line a brownie tin with baking paper.
- Mix all the dry ingredients (except the sweetener) together in a large bowl. Make sure you work out all the lumps in the coconut and almond flours, otherwise you’ll end up with massive lumps in your brownies!
- In a separate bowl, beat the eggs then add the coconut oil (ONLY once it is cooled down from melting), milk, vanilla and sweetener. Mix until well combined and the sweetener is at least partially dissolved.
- Mix the wet ingredients into the dry and stir until combined.
- Spoon into prepared tin.
- Bake for 30-40mins until firm and cooked in the centre.
- Leave to cool before cutting.
I like to eat my brownies with cream – lots of cream!
Any comments or questions let me know below!
Enjoy! 🙂
Fare to Devour 