Low Carb Brownies
INGREDIENTS
14 Tbsp butter or 3/4 cup coconut oil, melted
1 cup coconut sugar (lower glycemic index than granulated sugar)
3 large eggs
1 Tbsp pure vanilla extract
1 1/3 cup almond flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
INSTRUCTIONS
Preheat oven to 350 degrees
Lightly grease an 8-inch square baking pan with butter. Line with parchment paper (or baking paper); set aside.
Combine melted butter and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla.
Add almond flour, cocoa powder and salt. Fold the dry ingredients into the wet ingredients until combined.
Pour batter into prepared pan, smoothing the top out evenly.
Bake for 20 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch.
Remove and allow to cool to room temperature before slicing into 16 brownies.
Each brownie has 13g carbs compared to 29g in a traditional brownie.
Hope McCarthy