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Bulletproof Fudgy Brownies-Low Carb

  • Recipe Submitted by on

Category: Holiday, Desserts, Eggs

 Ingredients List

  • 2/3 cup coconut oil, melted
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons espresso powder
  • 1 to 1-1/4 cups Swerve confectioners style sweetener, or other granular sweetener that has been powdered (I used 1 cup)
  • 1/4 teaspoon sea salt
  • 1-1/2 teaspoons liquid stevia
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup hazelnut flour
  • 1.5 ounces chopped 70 to 90% cacao chocolate bar, optional (I used 1/2 of an 88% Endangered Forest bar)

 Directions

Preheat oven to 325 degrees F. Lightly spray or grease an 8" x 8" square baking pan.

In a large microwave safe bowl, combine coconut oil, cocoa powder, espresso powder, powdered sweetener and salt. Microwave approximately 1 to 1-1/2 minutes on high, stirring every 30 seconds or so until slightly heated and smooth (as an alternative to using a microwave you can heat mixture using a double boiler over the stove until heated and smooth).

Stir in stevia and vanilla. Add eggs one at a time, beating briskly after each egg. After adding all eggs, beat well until batter is glossy and smooth. Stir in flour until blended evenly. Fold in chocolate chunks. Spread batter evenly in prepared pan using a rubber spatula. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out mostly clean. Let cool completely in pan before cutting. Makes 16 brownies.

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