These brownies whip up in less than 10 minutes and are super delicious when chilled and served with homemade whipped cream! The trick here is to use a dark cocoa powder and to be careful not to overbake to ensure delicious, fudgy brownies! The sea salt is totally optional. Note: I have updated the recipe to include more sweeter! It should have more flavor at this point.
Yields: -16+ brownies
Prep Time: 5 min
Cook Time: 12 min
Ready In: 17 min
Butter9 tablespoon(128g or 4.51 oz) Cocoa Powder4 tbsp(22g or 0.76 oz) Egg3 large(150g or 5.29 oz) Baking Powder½ tsp(3g or 0.09 oz) Almond Flour by Bob’s Red Mill½ cup(56g or 1.98 oz) The Ultimate Icing Sugar Replacement by Swerve½ cup(120g or 4.23 oz)
1. Line an 8” x 8” baking pan with parchment paper. Then in a microwave safe bowl, melt the butter, sweetener and cocoa powder on high for 50 secs. Stir and make sure everything is completely melted. Let mixture cool slightly.
2. Add eggs and stir until completely combined.
3. Add almond flour and baking powder. Stir until just combined. Pour into prepared baking pan.
4. Bake at 350 F for 11-12 mins or until brownies are just set but still giggly. Place brownies in the freezer until firm enough to cut.
1g Net Carbs | 6g Total Carbs | 1g Fiber | 9g Fat | 2g Protein
|Net Carbs info||0.9g||2.9%|
|Diabetes Carbs info||3.1g||—|