Name: Coconut Flour Brownies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup coconut flour make sure not to pack flour but scoop & smooth off. You might want to take out about 2 tbsp just so it’s not packed in & won’t dry out the batter.; 1 cup plus 4 tbsp of butter or coconut oil; 1 tsp salt; 1 tsp baking soda; 1 cup cocoa powder; 1 1/3 cup of xylitol or 3/4 to a cup of truvia or 1/3 cup plus 3 tbsp. THM Sweet Blend; 8 eggs; 1 tsp cinnamon; 1/2 cup sugar free chocolate chip (this is optional but I think it helped add moister into the brownies); 1/2 cup nuts (optional)

Coconut Flour Brownies

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Author: Sarah Criddle
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes

Description

Moist & chocolaty, sugar-free, and gluten free but still delicious!!

Ingredients

Scale

1 cup coconut flour make sure not to pack flour but scoop & smooth off. You might want to take out about 2 tbsp just so it’s not packed in & won’t dry out the batter.
1 cup plus 4 tbsp of butter or coconut oil
1 tsp salt
1 tsp baking soda
1 cup cocoa powder
1 1/3 cup of xylitol or 3/4 to a cup of truvia or 1/3 cup plus 3 tbsp. THM Sweet Blend
8 eggs
1 tsp cinnamon
1/2 cup sugar free chocolate chip (this is optional but I think it helped add moister into the brownies)
1/2 cup nuts (optional)

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Instructions

Mix dry ingredients.
Add wet ingredients.
Mix well.
Add nuts and chocolate.
Spread in a greased 13X9 baking pan.
Bake for 20-25 minutes increase as needed at 300 degrees.

Notes

I made a chocolate whipped cream for a topping but honestly I liked the brownies with out the whipped topping. Add 4 tbsp. of heavy whipping cream, 4 tsp Truvia, 1 tsp of vanilla, 2 tbsp. cocoa powder. Whip up and add a spoonful. You could even do a butter glaze to keep it moist.

Nutrition

Serving Size: 12