Sugar Free Chocolate Brownies

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Sugar Free Chocolate Brownies

Servings: 16

INGREDIENTS

Dry

100 g (1 cup) almond flour

60 g (1/2 cup) sweetener – ground to a fine confectionery powder

22 g (1/4 cup) cocoa powder

8 g (2 tsp) gluten and corn free baking powder

3 g (1/2 tsp) salt – ground fine

15 g (2 tbsp) skim milk powder

5 ml (1 tsp) instant coffee powder

Wet

77 g (1/3 cup) melted unsalted butter or refined coconut oil

45 g (3 tbsp) heavy whipping cream

80 g (1/3 cup) water

2 large eggs – lightly whisked

4 g (1 tsp) pure vanilla extract

OPTIONAL: 37 g (1/3 cup) walnuts - chopped

DIRECTIONS

1. Preheat your oven to 350 F or 177 C. Line the bottom of an 8 X 8 inch or 20 x 20 cm pan with parchments and grease the sides
2. To a large mixing bowl add and mix all ingredients together, making sure everything is well combined. Let rest for 10 minutes
3. Pour batter into the prepared pan. Spread and smooth the surface. Bake for 30 minutes or until a toothpick comes out clean. Let cool in pan for a few minutes then remove from pan and let cool on wire cooling rack. Cut into 3 columns by 3 rows for 9 larger slices or 4 columns by 4 rows for 16 snack sized servings
4. OPTIONAL (not shown): Top with keto chocolate frosting and enjoy

MACRONUTRIENTS CHART

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