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Coconut Brownies

Coconut Brownies

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Serves: 16
V
MacroValue
Carbs:2 g
Fat:11 g
Protein:2 g

Ingredients:

  • ½ cup Coconut Flour
  • ¼ cup Cocoa
  • ¾ cup Stevia Erythritol Blend
  • ½ tsp Baking Powder
  • 1 tbsp Instant Coffee
  • ½ cup Butter
  • 2 oz Dark Chocolate
  • 3 Free Range Egg
  • 1 tsp Vanilla Extract

Cooking Instructions

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch or 8x9 pan with wax paper, aluminum foil or grease with oil
  2. In a mixing bowl, whisk coconut flour, cocoa powder, baking powder, erythritol, and instant coffee. Be sure to mix out all the clumps from the stevia/erythritol blend
  3. In a large microwave-safe mixing bowl or use a double boiler, melt butter and chocolate for 30 seconds to 1 minute or until just melted. Whisk in the eggs and vanilla then gently whisk in the dry ingredients just until mixed through. Never over mix the brownie batter, so it won’t become cakey
  4. Pour over the brownie batter into a baking dish and bake for 30 minutes or until a cake tester inserted comes out moist. cool for at least 30 mins to 2 hours in the fridge and slice into 16 small squares

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Coconut Brownies

Ingredients:

  • ½ cup Coconut Flour
  • ¼ cup Cocoa
  • ¾ cup Stevia Erythritol Blend
  • ½ tsp Baking Powder
  • 1 tbsp Instant Coffee
  • ½ cup Butter
  • 2 oz Dark Chocolate
  • 3 Free Range Egg
  • 1 tsp Vanilla Extract

Cooking Instructions

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch or 8x9 pan with wax paper, aluminum foil or grease with oil
  2. In a mixing bowl, whisk coconut flour, cocoa powder, baking powder, erythritol, and instant coffee. Be sure to mix out all the clumps from the stevia/erythritol blend
  3. In a large microwave-safe mixing bowl or use a double boiler, melt butter and chocolate for 30 seconds to 1 minute or until just melted. Whisk in the eggs and vanilla then gently whisk in the dry ingredients just until mixed through. Never over mix the brownie batter, so it won’t become cakey
  4. Pour over the brownie batter into a baking dish and bake for 30 minutes or until a cake tester inserted comes out moist. cool for at least 30 mins to 2 hours in the fridge and slice into 16 small squares