Low Blood Sugar Brownies

Ingredients:

• 1/4 cup coconut flour

• 1/4 cup unsweetened cocoa powder

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1/4 cup melted coconut oil or butter

• 1/3 cup sugar substitute (such as Stevia or Erythritol)

• 3 large eggs (increase by one due to coconut flour’s absorbency)

• 1 tsp vanilla extract

• 1/4 cup unsweetened almond milk or another milk alternative

• 1/4 cup sugar-free dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper.

2. In a medium bowl, whisk together the coconut flour, cocoa powder, baking powder, and salt.

3. In another bowl, mix the wet ingredients: melted coconut oil (or butter), sugar substitute, eggs, vanilla extract, and almond milk.

4. Gradually add the dry ingredients into the wet mixture, stirring until well combined. If desired, fold in the sugar-free chocolate chips.

5. Pour the batter into the prepared pan and spread it evenly.

6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Let the brownies cool completely before cutting into squares. ( 9 Squares total)

Nutrition Facts: per 1 square brownie

• Calories: 116

• Total Fat: 10 g

• Carbohydrates: 5.8 g

• Protein: 3.3 g