Get your chocolate fix with these yummy low-carb brownies.
Ingredients
- ¾ cup cocoa powder
- ½ teaspoon baking soda
- 2/3 cup coconut oil, divided
- ½ cup boiling water
- 1 cup stevia sugar substitute (such as Truvia®)
- 2 eggs
- 1 1/3 cups almond flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil.
Step 2
Whisk cocoa powder and baking soda together in a bowl. Add 1/3 cup coconut oil and boiling water; mix until well blended. Add remaining 1/3 cup coconut oil, stevia, and eggs; blend well. Fold almond flour, vanilla extract, and salt into the batter.
Step 3
Pour batter into the greased pan.
Step 4
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Let cool before cutting into 12 squares.
Recipe Tip
Substitute 2 cups of sugar for the stevia if preferred.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 222 | |
% Daily Value * | |
Total Fat21g | 26% |
Saturated Fat12g | 59% |
Cholesterol31mg | 10% |
Sodium114mg | 5% |
Total Carbohydrate18g | 6% |
Dietary Fiber3g | 12% |
Total Sugars1g | |
Protein5g | |
Calcium12mg | 1% |
Iron1mg | 5% |
Potassium94mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Daniel Dingeldein
- 6 years ago
I ran out of almond flower so I used coconut flour for the last 1/2 cup. (I misread the ingredients, oops) I did add an extra 1/2 cup of stevia because I thought the batter wasn?t sweet enough. I also added an extra 1/4 teas of salt to brighten up the taste. Baked it in a round pan for 30 min and they came out great! Nice and moist! Even got kid approval!
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- by: Candiceq
- 6 years ago
Texture is more of a cake texture rather than brownie. I subbed 1/3 cup protein powder for some flour and tried PB2 for some of the cocoa. Topped with a bit of bittersweet choco chips. I also added 2 tblsp peanut butter and used splenda instead of stevia to avoid bitterness. End result wasn?t super sweet, but ok. I would use more splenda next time.
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- by: Ashley Giangrosso
- 5 years ago
I didn’t have any sugar replacement so I used regular white sugar and added a bit of cream based off of another comment I had read. I also added chia seeds for extra binding. Other than that I did follow the recipe; and for a random spur of the moment brownie craving, it hit the spot perfectly!
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- by: AJ
- 5 years ago
Very yummy, but more of a cake consistency. I would probably use a little less Stevia (maybe 3/4 C) as it was quite sweet to me (not sure what the others did who think its bitter) and I?m going to take it out a few minutes earlier just to see if it give it a little more gooey consistency.
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- by: Deborah
- 5 years ago
I love these brownies. They were light and airy, chocolate taste was really good, I did take the advice of others and used extra Splenda however next time I won’t use quite as much, an extra 1/2 C goes a long way. Nuts, chocolate chips, dried fruit would all be great to mix in, or the keto cream cheese frosting on top. Texture is different with the almond flour, still good.
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- by: Dee Pach
- 5 years ago
Made this today. Everyone loved it. I made no modifications. I just made sure all the items were mixed thoroughly. Texture was perfect. Was not dry. Was very moist.
I used a cheap version of coconut oil (the hard one, but it melted smoothly once I poured the boiling hot water) I also used the Hersheys cocoa powder.
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- by: Kathryn Warren
- 5 years ago
I only put half the stevia in the brownies so it would not be too sweet. I let them cool then cut them into small squares to make brownie bites. I bagged them up and put them into the fridge. Making them cold made them totally awesome!!!! And I had brownies for breakfast this morning
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- by: Robinszanto
- 4 years ago
Followed the recipe to the letter. I thought when I was making it that it seemed like it called for a lot of coconut oil. The brownies looked amazing but they were extremely bitter (which may be due to the stevia) but the coconut taste was overwhelming. In all fairness, it’s hard to make keto desserts that taste decent, it will just never like the real thing.
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- by: Mama Sugar
- 4 years ago
For what this recipe is, it is good. You will definitely not mistake these for traditional brownies, but for what they are, they’ll satisfy your brownie cravings. I added a splash of heavy cream to the batter to give it some richness & extra moistness. They came out of the oven smelling great & with a fudge-like consistency. I found the ingredients kind of pricey (almond flour, coconut oil) but I guess that’s what happens when we try to cut sugar. I used generic Splenda since that’s what I had on-hand and I didn’t find them bitter.
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