Because it is National Chocolate Day, I thought I should share this low sugar, Almond Flour Brownie recipe that I have been baking non-stop lately. I have to admit, this pregnancy has given me a bit of a sweet tooth, so I’m all about healthy treat options. And let’s just be real, pregnant or not, I love a little sweet treat with my morning coffee…
These brownies are soft, fluffy, and oh so delicious. Hope you enjoy this recipe as much as I do! Keep reading for more.
Where are all my chocolate lovers out there?! Although it may be National Chocolate DAY, it is chocolate day practically every day in my house. I love having a little Dove Dark Chocolate square as a pick me up to get me through the afternoon, and do my best to hide my stash from the kiddos. Lol.
Brownies are one of my favorite baked goods, but I’m not a fan of refined sugars and excessive carbs, so I love this recipe as an alternative to the old fashioned way of making brownies. I don’t know about you, but I hate eating a brownie, or piece of cake and immediately feeling the need to brush my teeth afterward because there is so much sugar in whatever the treat may be… You don’t get any of that with this recipe!
Speaking of reducing sugar, I know you have heard it before from me, but I like to substitute coconut sugar for white/brown sugar 99.99 percent of the time (I really only use white sugar when making these sugar cookies). Here are some reasons to substitute coconut for the refined stuff:
- Non-GMO (GMO’s have been linked to all sorts of health issues, including infertility)
- Rich in Vitamins and Minerals (including vitamin B, potassium, magnesium, zinc, iron, boron, sulfur, calcium, & copper)
- Unrefined, so higher in antioxidants
- Low Glycemic Index, so better glucose and insulin regulation
HERE IS THE RECIPE
You might want to make this one a double batch…
Almond Flour Brownies (Keto/Paleo/Low Sugar)
- Baking Dish
- Mixing Bowl
- 1 Cup Almond Flour
- 1/2 Cup Coconut Sugar
- 2 Eggs
- 3 TBSP Coconut Oil (Melted)
- 1 tsp. vanilla extract
- 1/2 Tsp. baking soda
- 1/4 Tsp. pink Himalayan salt
- 1/3 cup Chocoloate Chips (plus a little more to sprinkle on top)
- Preheat oven to 350°F and line your 8-inch pan with parchment paper.
- In a medium bowl, combine your ingredients (minus the chocolate chips) and stir well, breaking up any lumps (forms a thick batter).
- Stir in your chocolate chips.
- Spoon your batter into your prepared pan and spread out evenly, pressing into the pan.
- Sprinkle extra chocolate chips on top, and press them down lightly into the batter.
- Bake for 25-30 minutes, until the edges of the brownie looks dry (about 22-25 if you want them more gooey).
- Let cool and enjoy! Eat within a week, or freeze up to a month.
Hope you enjoy this recipe. Be sure to drop a line if you try it and let me know what you think!