Sugar-free chocolate chips or chopped nuts – as you prefer or a combo of both
Boxed mixed brownies texture
This recipe reminds me the texture of boxed mix brownie. Many of us grew up eating brownies made from a box and there’s definitely something appealing about their moist, cake texture and cocoa flavor. That’s what I attempt to reproduce in this sugar-free brownie recipe.
Store in the fridge for extra fudgy texture
If you like your brownie fudgy, I recommend you store this in the fridge for at least 3 hours. The texture will get extremely rich, fudgy when cold. It’s absolutely delicious. I like to serve my slice of brownie with a dollop of coconut cream and unsweetened desiccated coconut. It definitely brings this simple sugar-free dessert to the next level.
Sugar free sweetener, gluten free flours
This recipe is sweetened with a 100% natural sweetener that is safe for diabetics and keto dieters. The flours used in this brownie are also 100% gluten free and low carb meaning that this recipe is a diabetes friendly brownie recipe. I used coconut oil for a healthier fat option but again any vegetable oil should work well too. I really love this new recipe I developed today because it’s simple, doesn’t required fancy ingredients and it’s quick to bake.
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NOTE: Recipe photography has been updated on 15th November 2018 but rest assured that the recipe remained unchanged
Sugar-free Keto Brownies
Sugar-free brownies. 100% Keto, Low Carb and Gluten free Coconut Flour Brownies. A healthy diabetic dessert, dairy-free, paleo
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Preheat oven to 350 F (180 C)
Cover a brownie square pan 9 inches (22 cm) with parchment paper. Set aside.
In a bowl whisk together the eggs, melted coconut oil (make sure it's not hot or it will cook the eggs!) and vanilla essence. Set aside.
In another bowl, combine coconut flour, almond meal, unsweetened cocoa powder, sugar free sweetener and baking soda.
Transfer the wet ingredients into the dry ingredients. Stir to evenly combine.
Stir in the sugar-free chocolate chips or chopped nuts.
Transfer the batter into the prepared brownie pan and spread the brownie batter evenly with the back of a spoon.
Bake for 20-25 minutes max. Don't over bake to keep the brownie moist and fudgy. You know it's cooked when the top of the brownie is set.
Cool down in the pan for 10 minutes then lift out the parchment paper to release the brownie from the pan and transfer onto a cooling rack.
Cool for 20 minutes, then lace your brownie in the fridge for at least 1 hour. This last step is optional, but trust me you won't regret it especially if you love extra fudgy brownies. I know it is tempting to eat this brownie hot, but it will get more fudgy as it cool down, it tastes more like a chocolate cake when hot so please wait! Patience is the key
In a small mixing bowl, add sugar-free chocolate chips and coconut oil.
Melt in the microwave by 30 seconds burst, stir and repeat until fully melted.
Drizzle on top of your brownie.
Store the brownie in the fridge for up to 5 days or in the pantry for up to 3 days. I recommend you place the brownie in a cake box to keep it from drying out.
Serve with coconut cream, unsweetened desiccated coconut or plain.
The recipe photography have been updated on 15 November 2018. Recipe stays the same.