DESSERT
Coconut Flour
Brownies
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol (or any other low-carb sweetener of your choice)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- Optional: sugar-free chocolate chips or chopped nuts for topping
Directions:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a mixing bowl, combine the coconut flour, cocoa powder, powdered erythritol, baking powder, and salt. Stir until well combined and set aside.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until a thick batter forms.
- Transfer the batter to the greased baking pan and spread it out evenly.
- If desired, you can sprinkle sugar-free chocolate chips or chopped nuts on top of the batter.
- Bake the brownies in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let them cool in the pan for about 15 minutes. Then, transfer them to a wire rack to cool completely before slicing.
These Coconut Flour Brownies are a delicious low-carb alternative to traditional brownies. Coconut flour provides a light and fluffy texture, while cocoa powder adds rich chocolate flavor. These brownies are moist, fudgy, and satisfy your chocolate cravings without the excess carbs.
Whats on the menu?
The Low-Carb Cookbook is filled with delicious breakfast options, satisfying snacks, hearty chicken and beef dishes, decadent desserts, or nourishing vegan meals, this cookbook has it all.
All Dessert recipes included in this book:
- Chocolate mousse
- Cheesecake with almond crust
- Peanut butter cookies
- Berry chia pudding
- Avocado chocolate pudding
- Coconut flour brownies
- Lemon ricotta cake
- Vanilla almond fat bombs
- Low-carb pumpkin pie
- Almond flour chocolate chip cookies
- Peanut butter cups
- Raspberry coconut bars
- Chocolate avocado truffles
- Blueberry cheesecake bites
- Cinnamon pancake bites
- Lemon poppy seed muffins
- Strawberry shortcake
- Chocolate dipped strawberries
- Almond butter fat bombs
- Chocolate chip cookie dough fat bombs
- Lemon bars
- Coconut macaroons
- Vanilla raspberry chia pudding
- Peanut butter chocolate chip mug cake
- Almond flour lemon poppy seed bread
Disclaimer It is always advisable to consult with a healthcare professional or a registered dietitian before making significant dietary changes to ensure it aligns with individual needs and health goals.
DESSERT
Coconut Flour
Brownies
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol (or any other low-carb sweetener of your choice)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- Optional: sugar-free chocolate chips or chopped nuts for topping
Directions:
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a mixing bowl, combine the coconut flour, cocoa powder, powdered erythritol, baking powder, and salt. Stir until well combined and set aside.
- In another bowl, whisk together the melted butter, eggs, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until a thick batter forms.
- Transfer the batter to the greased baking pan and spread it out evenly.
- If desired, you can sprinkle sugar-free chocolate chips or chopped nuts on top of the batter.
- Bake the brownies in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let them cool in the pan for about 15 minutes. Then, transfer them to a wire rack to cool completely before slicing.
These Coconut Flour Brownies are a delicious low-carb alternative to traditional brownies. Coconut flour provides a light and fluffy texture, while cocoa powder adds rich chocolate flavor. These brownies are moist, fudgy, and satisfy your chocolate cravings without the excess carbs.
Whats on
the menu?
The Low-Carb Cookbook is filled with delicious breakfast options, satisfying snacks, hearty chicken and beef dishes, decadent desserts, or nourishing vegan meals, this cookbook has it all.
All Dessert recipes included in this book:
- Chocolate mousse
- Cheesecake with almond crust
- Peanut butter cookies
- Berry chia pudding
- Avocado chocolate pudding
- Coconut flour brownies
- Lemon ricotta cake
- Vanilla almond fat bombs
- Low-carb pumpkin pie
- Almond flour chocolate chip cookies
- Peanut butter cups
- Raspberry coconut bars
- Chocolate avocado truffles
- Blueberry cheesecake bites
- Cinnamon pancake bites
- Lemon poppy seed muffins
- Strawberry shortcake
- Chocolate dipped strawberries
- Almond butter fat bombs
- Chocolate chip cookie dough fat bombs
- Lemon bars
- Coconut macaroons
- Vanilla raspberry chia pudding
- Peanut butter chocolate chip mug cake
- Almond flour lemon poppy seed bread
Disclaimer
It is always advisable to consult with a healthcare professional or a registered dietitian before making significant dietary changes to ensure it aligns with individual needs and health goals.