Chewy Low-Carb Brownies
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Ingredients
Wet Ingredients:
- ⅓ cup - coconut oil (melted)
- ⅔ cup - Granular Sugar Replacement (Lakanto)
- 2 large eggs
- 1 tsp - pure vanilla extract
- ¼ cup - cooled brewed coffee or water or milk of your choice
Dry Ingredients:
- ¾ cup - Almond Flour
- ⅓ cup - unsweetened cocoa powder
- 1 Tbsp (or one packet) - unflavoured gelatin powder
- ½ tsp - baking powder
- ¼ tsp - sea salt
- ½ cup - Sugar-Free Chocolate Chips (Lilly’s)
Frosting:
- ½ cup - softened unsalted butter
- ½ cup - softened cream cheese
- ¼ cup - unsweetened cocoa powder
- 1 cup - Powdered Sugar Replacement (Swerve)
- 1-2 Tbsp - of room temperature milk (or plant milk of your choice or room temp coffee)
- ½ tsp - pure vanilla extract
Instructions
- Preheat your oven to 350°F (180°C) and prepare an 8x8 brownie pan with parchment paper.
- In a mixing bowl, stir together the melted and cooled coconut oil, sweetener, eggs, vanilla extract, and cooled brewed coffee until well combined.
- In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, sea salt, and gelatin powder until there are no lumps left.
- Combine the wet and dry ingredients and mix until the batter is smooth. Stir in the chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for approximately 30 minutes, until the brownies are set in the middle. Be sure not to over-bake the brownies, as they will continue to set as they cool.
- Remove the pan from the oven and allow the brownies to cool completely.
- Then chill in the fridge for a minimum of 30 minutes. (optional but I prefer the brownies chilled)
- While the brownies are chilling, prepare the frosting. In a mixing bowl, beat together the softened unsalted butter and cream cheese until smooth and creamy.
- Add the cocoa powder, powdered sugar-style sweetener, room temperature milk, and vanilla extract to the bowl and beat again until the frosting is light and fluffy.
- Spread the frosting over the cooled brownies using a spatula or knife.
- Cut into squares and enjoy!
Notes
- The brewed coffee can be replaced with water or milk but the coffee really enhances the chocolate flavor.
- The brownies are best in my opinion after being chilled in the fridge because it really enhances the chewy texture!
- Use parchment paper to line the brownie pan for easy removal and clean-up.
- Ensure that the coconut oil is melted and cooled before adding it to the wet ingredients to avoid cooking the eggs.
- Use a whisk to combine the dry ingredients thoroughly, ensuring that there are no lumps left.
- Do not over-bake the brownies, as they will continue to set as they cool. Check them at the 25-minute mark, and if they are still not fully cooked, check them every 5 minutes.
- When making the frosting, ensure that the butter and cream cheese are both softened before beating them together to prevent lumps.
- Adjust the sweetness of the frosting to your liking by adding more or less powdered sugar-style sweetener.
- If the frosting is too thick, add more milk or coffee to thin it out.
- Store the brownies in an airtight container in the refrigerator for up to a week. They can also be frozen for up to a month.
DID YOU MAKE THIS RECIPE?
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