The best part of these brownies is that each bite delivers something different.
- 6 Tablespoons (90 ml) coconut oil, melted
- 3 large eggs, whisked
- 1 teaspoon (5 ml) vanilla extract
- 2 Tablespoons (30 ml) coconut cream (from the top of a can of refrigerated coconut milk)
- 1 cup (120 g) almond flour
- 1 teaspoon (2 g) baking powder
- 1/2 cup erythritol + stevia, to taste
- 5 Tablespoons (1 oz or 30 g) unsweetened cacao powder
- Preheat the oven to 350 F (175 C).
- Melt the coconut oil and set aside to cool a little (else it will scramble the eggs). Whisk the eggs, vanilla extract and coconut cream together. Once the coconut oil is cool enough, whisk it into the egg mix.
- In a separate bowl, combine the almond flour, baking powder, and sweetener together and set aside.
- Have two additional bowls ready: divide the almond flour mixture exactly in half (this is best done using scales) and mix in the cocoa powder into one of them. Halve the egg mixture (again, best done using scales and the additional bowl).
- Simply add one of the egg mixtures into the cacao almond mix and the second egg mix into the non-cacao almond mixture. You should be left with a raw brownie mix and a raw blondie mix in two separate bowls.
- Grease a square baking dish (6-in x 6-in) and use clean hands to place bits of brownie mix randomly around the dish. ‘Fill the gaps’ with the blondie mix and smooth down until the whole mix is the same height, while making swirls with the handle of a spoon.
- Bake in the oven for 15-20 minutes, then remove and set aside to cool before slicing into 9 squares.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 2 g
- Calories: 182
- Sugar: 1 g
- Fat: 17 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 5 g