Ingredients

The following ingredients have 4 Servings
  • 1 cup creamy natural almond butter (unsweetened)
  • 7 tbsp sugar free syrup (or more as needed)
  • 3 tbsp unsweetened cocoa powder
  • 2-4 tbsp coconut flour
  • 2-3 tbsp chopped sugar-free chocolate (optional)

Instruction

  • Line an 8 x 4 inch loaf pan with parchment paper. You can also use a 9 x 5 inch pan but your brownies will be thinner.
  • In a large bowl add almond butter and syrup. Microwave for about 30 seconds and then stir until a thick paste forms. If the paste seems too wet you can microwave for another 30 seconds and stir again.
  • Add in cocoa powder. Stir until fully incorporated and dough is uniform in color. Taste and add more syrup if you want it sweeter.
  • Add in coconut flour. Start with 2 tbsp and stir in until completely incorporated. Check on the consistency of the brownies. If you want something firmer and less fudgy, add 1-2 more tbsp of coconut flour. Taste and add more syrup if you want it sweeter or if the brownies seem too dry.
  • Press brownie batter into prepared pan. If using, sprinkle chopped chocolate over surface. Place a piece of parchment paper on top of brownies and press to smooth and even out the surface. Place another same sized loaf baking pan on top to apply some pressure on the brownies. Place into fridge to set for at least 1 hour.
  • When brownies are set, cut them with a sharp knife. Uneaten brownies should be stored in the fridge.