Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Unsweetened Cocoa Powder
  • 2 tbsp Coconut flour
  • 3 large eggs ((room temperature))
  • 12 tbsp Butter
  • 1/2 cup Low Carb Sugar Substitute
  • 15-30 drops liquid stevia ((Add if you prefer a sweeter brownie))
  • 1/2 tsp vanilla extract
  • Pink Himalayan Salt
  • 2 oz Unsweetened Bakers Chocolate

Instruction

  • Preheat oven to 325 degrees
  • Combine coco powder, coconut flour, and salt, and set aside
  • Add eyrthritol, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.
  • In a 3rd bowl, melt together butter and bakers chocolate. This can be done using a double boiler method, or by repeatedly microwaving for 20s and mixing. If using the microwave be careful not to burn the chocolate.
  • Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time. Most of the erythritol will be at the bottom of the egg mixture, thats ok!
  • Once the wet ingredients are all combined, begin adding the dry ingredients. Add 1/3 of the dry mixture and fold into the wet. Repeat this process 3 times until all of the dry mixture is used and a homogeneous brownie batter is formed.
  • Pour into a greased 8x4 loaf pan.
  • Place into a 325 degree oven for 50-55 minutes.