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These brownies are a big hit in our house right now!
And thank goodness these are sugar free! I’d be in trouble if they were not!
My amazing daughter Abby, who is aspiring to be a baker, came up with this recipe! She literally whipped it up and they immediately became my favorite go-to for my chocolate cravings! If you would like to see more creations from my daughter Abby… you can follow her on Instagram at: instagram.com/freshbakedbyabby
We used both THM Gentle Sweet and Lakanto Monkfruit for the sweeteners with really gives it a great balance in taste!
If you are interested in purchasing any of the items from my ingredient list you can use my affiliate links below:
THM Baking Blend
THM Gentle Sweet
Lakanto Monkfruit
Almond Flour
THM Mineral Salt
Danncy Vanilla
THM Chocolate Chips
Double Chocolate Walnut Brownies (low carb/THM S)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 1x
Description
Fudgy, double chocolate, & nutty brownies! Perfect for those chocolate cravings without the sugar high!
Ingredients
Brownie Batter-
½ cup unsweetened cashew milk or almond milk
1 ½ tsp white vinegar
1 ½ cups of THM Baking Blend
½ cup of Almond Flour
1 tsp mineral salt
1 tsp baking soda
1 cup of Lakanto Monk Fruit (if you do not have this you can replace with ½ cup of THM Gentle Sweet or, 1 cup of Swerve or 1 cup of xylitol, or 1/3 cup of Truvia or Pyure
½ cup of THM Gentle Sweet (we used xylitol-free because of dogs. You can use 1/3 cup of Truvia or Pyure or 1 cup of monkfruit, xylitol or swerve.)
1/3 cup of cocoa powder
1 cup of water
1 cup of unsalted butter (two sticks)
2 eggs
1 tsp of vanilla
¾ chopped walnuts
½ cup THM Chocolate Chips or your chips of choice
Instructions
Preheat oven to 350 degrees.
Grease a 9X13 pan with coconut oil or butter.
Put cashew milk and vinegar in a bowl and set aside.
Add sweetener, THM Baking Blend, Salt, Almond Flour and baking soda in a bowl.
In a small sauce pan combine water, cocoa powder and butter (or place in a microwave bowl and microwave on high for a minute or 2 until butter has melted).
Heat on medium heat until you get a boil.
Turn off and remove from heat.
Pour wet cocoa mixture into the dry ingredient mix.
Blend well.
Add eggs, vanilla, cashew milk/vinegar mix to the batter.
Mix well.
Add chocolate chips and nuts and mix.
Pour into greased pan.
Bake for 40 minutes.
Cover with foil the last 10 minutes.
ENJOY!
Notes
If you do not have the Monkfruit just use 1 cup total of THM Gentle Sweet.
These look amazing, however I’m a little confused with the amount of gentle sweet. Would it be 1 and 1/2 cups of gentle sweet (don’t have monk fruit) OR 2 cups of gentle sweet. OR is it just 1/2 cup gentle sweet total?
So if you do not have monkfruit and you have THM Gentle Sweet then you would use 1 cup total of THM Gentle Sweet. 🙂
Thanks for sharing this recipe! Can I sub equal amount almond milk?
Yes ma’am or even half and half.
Thx!
These look so yummy! What kind of vinegar? Just curious what it does in this recipe.
I used white vinegar!
Do you think you could use THM Baking Blend in these?
I use both THM Baking Blend and Almond Flour. 🙂
In equal amounts?
In the recipe it calls for 1 1/2 cup of THM Baking Blend and 1/2 cup of almond flour but you could use all Baking Blend just use a total of 1 3/4 cup of baking blend instead and no almond flour.
What kind of vinegar? Can I use acv?
White vinegar is best.
Got some white vinegar yesterday. Looking forward to making these today.
So, if you do have the Lakanto Monkfruit, is it 2 cups?
Well.. yes, but honestly I think that might be too much… I would try it at 1.5 cups and see if it’s not sweet enough!
Can you sub the THM baking blend with something else?
I do not have it.
Hmmm… I’m thinking a total of 2 cups almond flour and 1/2 cup of coconut flour or oat fiber…. but if you want to start with 1/4 cup of the coconut first to see if it’s thick enough that might be best!
Thank you!!
I planned to make these today and realized as I was preheating that I had no white vinegar! I decided to just proceed without it and added just the almond milk instead of the milk/vinegar mix. They still turned out great, but I’m curious! What does the vinegar do to the milk for this recipe? I’m sure I’ll make these again! Delish—and they were even great warm. I didn’t have to wait until they’d been refrigerated like many THM baked goodies.
It just gives it a buttermilk flavor. I am so glad you liked them!!
Can you use the Lakanto powdered?? That’s what I have.
That would work!!
Hi! Have you ever subbed coconut oil for the butter? Thanks!
I think we have and it worked fine! Same amounts!
Well, I didn’t read the directions properly and added the cocoa to the dry ingredients, instead of boiling it. We’ll see how it comes out…