About Me

My goal is to organize the recipes I use so I can share them with family and friends as well as easily find my family's favorites. I try to use mostly natural ingredients to make homemade meals that are easy and delicious.

Thursday, December 19, 2013

Low-Carb Brownie

I made it in a muffin tin and it worked. I also used coconut milk instead of almond milk. It took about 18 min. for it to cook through. Not exactly like a real brownie, but it did satisfy my chocolate craving. The consistency is like flour-less chocolate cake and it has a subtle chocolate and coconut flavor. I'm a fan... I think.

Picture Ingredients:
  • 1/4c. heavy cream
  • 1/2c. almond milk, unsweetened
  • 1/2c. almond flour
  • 1/4c. coconut flour
  • 2Tsp baking powder
  • 2 eggs
  • 2Tbsp butter, softened
  • 1/2c. sweetener, powder
  • 1/4c. cocoa powder, unsweetened
  • Pinch of salt
  • 2Tbsp coconut oil
  • 1Tbsp vanilla


Preheat the oven to 350F and blend the dry ingredients and mix in the wet. Divide the batter into 5 ramekins and bake for 15-20 minutes depending on your oven.

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