Ingredients

The following ingredients have 10 Servings
  • 5 large eggs
  • 1 cup almond, coconut, or hemp milk
  • 6 tbsp butter, (melted and cooled)
  • 2 tsp vanilla extract
  • 3 cups almond flour
  • 6 tbsp Swerve Sweetener
  • 2 tbsp coconut flour ((can sub another 1/3 cup almond flour))
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sugar-free chocolate chips

Instruction

  • Preheat the oven to 400F and grease an 11x17 inch baking pan. Line the pan with parchment and grease the parchment paper.
  • In a blender, combine the eggs, almond milk, butter, and vanilla extract. Blend briefly to combine.
  • Add the almond flour, sweetener, coconut flour, baking powder, and salt and blend again until smooth. Let the batter sit a few minutes to thicken.
  • Pour the batter into the prepared baking pan and spread to the edges with an offset spatula. Sprinkle the top with chocolate chips.
  • Bake 12 to 15 minutes, until the edges are golden and the center is firm to the touch. Remove and let cool a few minutes, then cut into 15 large squares.
  • Serve with butter and your favorite low carb pancake syrup.