Low Carb Great Brownies

Maybe I should have said this recipe is a low carb chocolate fudge or low carb chocolate candy instead of a Low Carb Great Brownie because when I store them in the fridge they remind me of a great fudge. If you leave them at room temperature they are also delicious.   The brownies are perfectly sweet enough to serve on their own, Feel free to stir a handful of chopped pecans, almonds, or walnuts into the batter. A suggestion, do not over-bake the brownies! Timing might just be the most important rule when making any type of brownie, so you don’t end up with a dry and crumbly mess. Take them out when the center has a slight jiggle, it will set once removed and cools down.
Well lets get started and I will show you how to make them!

How to make Coconut Butter from scratch

3 1/2 cups of shredded unsweetened coconut
Place coconut in a food processor ( I used my Hamilton Beach Food Processor and it works very well for this process)
Turn the machine on and let it run on high speed. Turn off the machine during the mixing and scrape the sides.
Turn back on and let the food processor run until the coconut has turned into a butter.
It took approximately 10 minutes to get good results.
The butter is a little grainy so I removed the coconut butter and placed it in my ninja smoothie food processor and blend until it became totally smooth.

Recipe for Great Brownies

3 Tbsp. coconut flour, sifted (18 g)

1 1/2 cup powdered erythritol (300 g) you could use 1 teaspoon of liquid stevia in place of 1 cup of erythritol

¼ cup cocoa powder (40 g)

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon sea salt

2/3 cup water (10 Tablespoons) or (148 grams)

1 teaspoon Knox gelatin

2 eggs

1 cup coconut butter (230 grams)( recipe above if you make it homemade)

1 teaspoon vanilla extract

2 Tablespoon Lily’s dark chocolate chips, melted (20 grams)

Preheat oven to 325 F. Grease your 8×8 pan with butter. (use parchment paper with a chunk of butter and spread on the dish)

In a medium bowl, combine the coconut flour, powdered erythritol, cocoa powder, baking powder, baking soda and salt. Set aside

In your mixing bowl, add the water and sprinkle over the gelatin. Let it sit 5 minutes. Add coconut butter , vanilla, melted chocolate and eggs. Mix well. (You will find the batter dry)

Pour in the dry ingredients and mix well to combine.

Spread brownie batter into prepared pan.

Preheat oven 325 F, 40-45 minutes or until edges are firm and center is set but still giggly which will make the brownies more fudgy.

Store in sealed container in fridge, it will feel like your eating chocolate fudge or candy.

Yield: 16 servings

Net Carb: 2.8

Stay Healthy and Live Well!
Gayle