Cure for Sweet Tooth Discovered...

May 19, 2016

Small Batch Paleo Almond Flour Brownies with Raspberries

 

Nutrition Information

• Serves: 8 brownies

• Serving size: 1 brownie (based on 8)

• Calories: 189

• Fat: 14.7g

• Carbohydrates: 13.4g

• Sugar: 10.1g

 

• Fiber: 2.8g

• Protein: 3.8g

 

Recipe type: Paleo, Dairy Free, Grain Free, Gluten Free, Healthy, Dessert, Brownies

Prep time:  10 mins

Cook time:  15 mins

Total time:  25 mins

 

Small batch almond flour brownies for when you need a sweet treat, but don't want to risk eating the entire pan! These low carb beauties are gluten free, grain free, paleo & dairy free!

 

INGREDIENTS

• 1/4 cup coconut oil

• 1/3 cup coconut sugar

• 1 teaspoon vanilla extract

• 1 egg at room temperature

• 2/3 cup almond flour

• 3 tablespoons unsweetened cocoa powder

• 1/8 teaspoon baking soda

• 1/4 teaspoon salt

• 12 Driscoll's raspberries

• For the drizzle:

• 2 tablespoons dairy free or vegan chocolate chips

• 1/4 teaspoon coconut oil

 

INSTRUCTIONS

1 Preheat oven to 350 degrees F. There are two ways to make these brownies, by using two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut oil OR line an 8x4 inch loaf pan with parchment paper.

2 Place a small saucepan over low heat, add coconut oil and coconut sugar and stir until the coconut oil is completely melted and mixture is shiny. Set aside to cool for just a few minutes, then transfer to a medium bowl and whisk in eggs and vanilla extract until smooth.

3 Next add in the dry ingredients: almond flour, cocoa powder, baking soda and salt; stirring until smooth. The batter will be fairly thick. Spread in prepared pan or evenly in the two skillets. Push the raspberries into the top of the brownie batter.

4 If you are baking them in the skillets, bake for 12-15 minutes until the edges start to pull away from the pan. If you are baking the brownies in the loaf pan, bake for 18-23 minutes until edges are set. It's always better to underbake your brownies so they remain fudgy. After baking, transfer to a wire rack to cool before cutting and serving.

5 To make the chocolate drizzle: Place a small saucepan over low heat and add chocolate chips and coconut oil, stirring until completely smooth. Drizzle over brownies. Serves 8.

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