I’m a chocolate gal through and through. I know my chocolate and I know a good brownie. I experimented with a handful of recipes before finding The One.
This. This one. It looks like a brownie. It tastes like a brownie. And it’s actually GOOD for you.
Low Carb Coconut Flour Brownies
- 1/2 c coconut flour
- 1/4 tsp salt
- 1/4tsp baking powder
- 1/3 c coconut oil
- 1/4 c butter (1/2 a stick)
- 4oz 85% dark chocolate
- 1/2 c heavy cream
- 3/4 c – 1 c xylitol
- 2 eggs
- 1 tsp vanilla
- 1 tsp instant espresso granules (optional)
Combine first 3 ingredients in a small bowl and set aside. Combine chopped chocolate, coconut oil, and butter in a double boiler and melt on medium-low heat. When chocolate is melted, add xylitol.
*(NOTE: I added 1 full cup, and it’s on the verge of too sweet. My taste buds are changing to darker chocolate, so start with 3/4 c and add up to 1/ 4 c more if needed. Also note that the xylitol will not fully dissolve into the chocolate until it’s baked.)Add the vanilla and instant espresso (if using) to the chocolate and set aside to cool.
In a large bowl, whisk together the eggs and cream. Add the cooled chocolate mixture to the eggs, whisking vigorously. Add the dry ingredients until combined with no lumps.
Add mixture to an 8×8 baking dish sprayed with coconut oil. Bake at 350 for 30-45 mins, until a tester comes out of the middle mostly clean (Note: mine took closer to 45). Cool completely before cutting.
I mean…LOOK at that sexy thing. The texture is very soft and moist, but the taste is spot on to a “real” brownie. They keep best in the fridge, in a zip top bag, and firm up quite a bit upon chilling.
You may also notice the funny sweetener – xylitol. Sounds weird, I know, but it’s a naturally occurring sweetener (like Stevia, minus the aftertaste) that has zero (ZERO!) glycemic impact. Therefore, it’s sugar free and calorie free also – BONUS.