Made with rich dark cocoa and sweetener of choice, you will not find a better tasting brownie out there that is both low carb and naturally gluten free.
Instructions: Preheat the oven to 325. Remove the middle rack and line an 9” square pan
(or cookie sheet for cookies) with parchment paper for easy
removal. Let cool completely before removing from pan.
EASY FUDGE BROWNIES: Preheat
oven to 325 and line an 9x9 square pan with parchment paper or spray with cooking spray.
In a medium bowl whisk together 1 cup almond flour, 1 ½ cups granulated sweetener of choice, 3/4 cup Dutch cocoa powder, and a pinch of sea salt stirring until no lumps remain.
In another bowl whisk together 2 large eggs,, 1/4 CUP OIL, 1 stick butter melted, and 1 tsp. vanilla extract.
Add wet and dry ingredients together. Stir in 1 cup chocolate chips and 3/4 cup boiling water or coffee (instant is ok…this brings out the cocoa). Optional Add-ins: walnut pieces.
Transfer your brownie batter into the lined pan. Bake on the rack just below the middle rack for 35 minutes or until a skewer comes out clean. Remove from the oven and allow to cool completely, before slicing.
5 net carbs/1g sugar/ 147 calories/4g protein (before adding chips and using zero calorie sugar).
Cream Cheese Add-in
8 ounces cream cheese 227 grams, room temperature (1 brick)
¼ cup granulated sugar 50 grams
1 large egg 50 grams, room temperature
½ teaspoon pure vanilla extract 2 grams
Place the cream cheese and sugar in a medium bowl, and use a hand mixer to beat until it’s combined and creamy, about 2 minutes.
Add the egg and vanilla extract, beating until well combined.
Pour the brownie batter into the prepared pan, reserving about ¼ cup and setting it aside. Pour the cream cheese mixture over the brownie batter. Drop the remaining brownie batter over the cream cheese layer, then use a knife to swirl the layers together.