Coconut oil, quality chocolate, and coconut sugar deliver a decadent punch — without gluten or a ton of carbs. If you prefer large brownies, this recipe will produce six at approximately 32 carb grams each. Or you can halve them into 12 pieces, coming in under 18 carb grams apiece and leaving plenty of room for a scoop of gelato. I prefer to bake without artificial sweeteners, filling in for the sugars and grains with flavorful ingredients instead. And when the recipe works as well as this one, you won’t miss them!
- gluten-free coconut oil spray
- 1 cup good-quality, semi-sweet chocolate chips
- ½ cup coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder
- 2 eggs (at room temperature)
- ½ cup organic coconut sugar
- ¼ cup almond flour
- ¼ cup good-quality cocoa powder
- 1 tablespoon flax meal
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- walnut pieces to garnish
How To Make It
- Preheat oven to 350°F. Line an 8x8 glass baking pan with parchment paper, allowing it to extend over the edges. Spray the parchment with gluten-free coconut oil spray.
- Place the chocolate chips, coconut oil, vanilla, and espresso powder in a double boiler over medium heat. (If you don’t have a double boiler, set a metal bowl over a small pan containing an inch of simmering water.)
- Stir frequently until chocolate is melted. Remove from the heat and let cool for a few minutes.
- Beat the eggs and coconut sugar into the chocolate mixture.
- Combine the remaining dry ingredients (almond flour, cocoa powder, flax meal, salt, and baking soda) in a bowl. Add the dry ingredients to the chocolate mixture, stirring until combined.
- Spoon batter into the prepared pan and sprinkle the walnuts on top.
- Bake for about 30 minutes until set in the middle.
- Remove from the oven and let cool completely on a wire rack.
- Gently lift the brownies from the pan by grabbing the parchment paper. Cut into six pieces. Enjoy!