Healthy Coconut Flour Brownies
Serves 12-16
Ingredients:
4 ounces cream cheese, softened
1 1/2 sticks salted organic butter (3/4 cup), softened
OR 1 stick butter, 8 ounces sour cream (for more moist brownies)
1 tablespoon pure vanilla extract
4 large eggs
1 cup sifted Bob's Red Mill coconut flour
3/4 cup erythritol or xylitol OR 1/3 cup honey
1/2 teaspoon NuNaturals pure stevia extract (increase to 1 teaspoon if using honey)
1/4 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
1/3 cup unsweetened cocoa powder
1/3 cup organic heavy cream
1/2 cup chopped pecans or walnuts
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Brush both sides of an 8" by 8" (or 11" by 7" for thinner brownies) pan with coconut oil, or spray with extra virgin olive oil cooking spray. Place a cut square of parchment paper in the bottom of the pan.
Beat softened cream cheese with electric mixer until smooth. Beat in butter, vanilla, and sweetener. Whisk together dry ingredients. Add eggs one at a time to cream cheese mixture, and beat until incorporated. Add dry ingredients and heavy cream. Fold in nuts. Pour chocolate mixture into prepared pan, and smooth top with a spatula. Bake at 350 degrees for 40 minutes for the wider pan, or until toothpick inserted in center comes out clean, and top feels firm to the touch. When done, place pan on wire rack and cool completely. Cool pan of brownies overnight in the refrigerator. Slice into 12-16 squares, and serve. Store in the refrigerator in an airtight container, or freeze cut brownies, individual wrapped in plastic and aluminum foil.
~4g net carbs per 1/12th of a recipe
Serves 12-16
Ingredients:
4 ounces cream cheese, softened
1 1/2 sticks salted organic butter (3/4 cup), softened
OR 1 stick butter, 8 ounces sour cream (for more moist brownies)
1 tablespoon pure vanilla extract
4 large eggs
1 cup sifted Bob's Red Mill coconut flour
3/4 cup erythritol or xylitol OR 1/3 cup honey
1/2 teaspoon NuNaturals pure stevia extract (increase to 1 teaspoon if using honey)
1/4 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
1/3 cup unsweetened cocoa powder
1/3 cup organic heavy cream
1/2 cup chopped pecans or walnuts
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Brush both sides of an 8" by 8" (or 11" by 7" for thinner brownies) pan with coconut oil, or spray with extra virgin olive oil cooking spray. Place a cut square of parchment paper in the bottom of the pan.
Beat softened cream cheese with electric mixer until smooth. Beat in butter, vanilla, and sweetener. Whisk together dry ingredients. Add eggs one at a time to cream cheese mixture, and beat until incorporated. Add dry ingredients and heavy cream. Fold in nuts. Pour chocolate mixture into prepared pan, and smooth top with a spatula. Bake at 350 degrees for 40 minutes for the wider pan, or until toothpick inserted in center comes out clean, and top feels firm to the touch. When done, place pan on wire rack and cool completely. Cool pan of brownies overnight in the refrigerator. Slice into 12-16 squares, and serve. Store in the refrigerator in an airtight container, or freeze cut brownies, individual wrapped in plastic and aluminum foil.
~4g net carbs per 1/12th of a recipe
I'm going to try this one!
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