Coconut Flour Brownies - 4g Carbs, 3g Fiber, 1g Sugar
adapted from originally recipe from: Honeyville
Rich, dense, and oh so delicious, these brownies are packed full of flavor and texture. The sweet taste of coconut, combined with the deliciousness of cocoa powder, gives you the perfect treat for any time of the year. Serve these brownies up warm with a big scoop of vanilla ice cream, or enjoy them with a rich chocolate frosting. Whichever you decide, you're certain to love everything about these gluten-free beauties!
1/2 cup organic coconut flour
1/2 cup cocoa powder (NOTE)
1/2 cup coconut oil
3 large eggs
6 Tbsp sugar free honey
2 Tbsp FiberYum prebiotic sweetener (NOTE)
3 to 6 drops EzSweetz liquid sweetener (or to taste)
1 tsp vanilla
Preheat oven to 300 degrees F. Grease an 8 inch square baking pan and set aside.
In a large bowl, combine coconut flour, cocoa powder, coconut oil, eggs, d/f honey, FiberYum, EzSweetzh, and vanilla, and mix together with an electric hand mixer until a smooth batter forms. Pour batter into your greased baking pan. Bake at 300 degrees for 30 to 35 minutes.
Remove and let cool for an additional 30 minutes before slicing and serving.
Makes: 16 brownies
NOTE: I used Black Onyx cocoa so you may have to adjust the nutritional information slightly if you use different cocoa. Black Cocoa gives that real dark color you see oreo cookies have. The FiberYum if a prebiotic fiber sweetener that I used to get a good fiber amount. You could just use s/f honey instead but once again you will have to rework the nutritional info.
Nutritional Information Per Brownie: Calories 120, Protein 2 gr, Fat 9 gr, Sat Fat 7 gr, Carbs 4 gr, Sugar 1 gr, Fiber 3 gr, Sodium 81 mg, Potassium 16 mg, Cholesterol 40 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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