Chocolate "Coconut" Brownies
This recipe uses coconut flour to create chocolate brownies that are low carb and high in healthy fat.
If you don't love the taste of coconut, do not worry, they still come out tasting like a chocolate fudge brownie. The good quality eggs and grass-fed butter pack these brownies with important fat soluble vitamins, quality protein, and important nutrients like choline and butyrate for cell and gut health. Keto approved, they work great for a dessert while trying to keep total net carbs low on the day.
Total Time: 35 minutes
• ¼ cup organic coconut flour
• 1¼ cup organic cacao powder
• 4 pasture raised eggs
• 1 teaspoon Redmond Real Salt or Pink Himalayan Salt
• 1 teaspoon baking soda
• ¼ teaspoon of stevia in the raw
• 1 tablespoon organic vanilla extract
• ⅓ cup coconut oil
• ½ cup Grass-fed butter
• ⅓ cup Lily’s Stevia chocolate chips
Optional: 1 teaspoon organic ceylon cinnamon
Serve warm over some home made ice cream for a truly special, guilt free dessert!
1. Preheat oven to 350 F.
2. In a medium bowl, combine the wet ingredients and mix.
3. In a small bowl, combine the dry ingredients and mix.
4. Slowly add the dry ingredients to the wet ingredients, stirring as you go to mix well.
5. Once mixed, pour the batter into a greased 8x8 pan or something close.
(I use butter or coconut oil to grease the pan - if you are used to a spray like PAM, swap that for coconut oil spray)
6. Top with chocolate chips and bake for 25–30 minutes.
7. Check brownies by inserting a toothpick. They are done when it comes out clean.
8. Cool for 30 minutes before cutting or removing from the pan.
9. Store in an airtight container at room temperature or in the fridge.