Low Carb Coconut Flour Brownies

BAKE AND WAIT!
Here is another recipe from Guilt Free Desserts by Kelley Herring. The Low Carb Coconut Brownies were baking in the oven and was doing a lot of bubbling; it looked like it was the butter on the sides and in the center. When the timer went off I inserted a toothpick and it came out clean even though there was a lot of liquid on the sides and on top.

When I removed from the oven the liquid soaked into the brownies.

This is where you BAKE AND WAIT! Wait until the next day to eat your Low Carb Coconut Flour Brownies they are very chocolaty, moist and delish! So be patient.

Thank you Kelley Herring from Guilt Free Desserts!

Coconut Flour Brownies

2 tsp. organic vanilla extract

1/2 tsp. sea salt

1 cup organic erythritol

8 ounces organic unsweetened baking chocolate

2/3 cup organic coconut milk

2 ounces organic walnuts, crushed

1 1/2 cups organic butter

6 large pastured eggs

1 cup Bob’s Red Mill Organic Coconut Flour

Preparation

1. Preheat oven to 350 degrees F.

2. Coat 17 x 11-inch pan with cooking spray.

3. Melt butter and chocolate over low heat. Remove from heat and allow to cool.

4. Mix eggs, erythritol, coconut milk and vanilla.

5. Fold flour and salt into egg mixture and stir. Mix in chocolate and stir until smooth. Fold in nuts.

6. Pour in pan and bake 20-25 minutes.

Makes 24 servings

Yield: 2 net carbs per serving

Nutrition Information Per Serving
215 calories, 21 g total fat, 12 g saturated fat, 0 g trans fat, 5 g monounsaturated fats, 2 g polyunsaturated fats, 83 mg cholesterol, 160 mg sodium, 6 g carbohydrate, 3.4 g fiber, 1 g sugars, 4 g protein