One thing to note when using the sugar-free sweetner is that you get a sort of “cool” feel in the mouth as you eat it – similar to how sugar-free candies feel. If you are not keen on that “cool” feel – warm up the brownie for about 15 – 20 seconds in the microwave and it completely goes away.
- 1/3 cup butter
- 1/2 cup unsweetened cocoa powder
- 6 eggs
- 1 cup of erythritol (brand name Z-sweet)
- 1/2 tsp vanilla
- 1 cup coconut flour
Pre-heat your oven to 350F.
In a sauce pan over medium heat, blend the butter and cocoa powder until smooth. Remove from heat and set aside. In a mixing bowl, combine the eggs, erythritol and vanilla, using a whisk. Then stir in the chocolate mixture. Next slowly add the coconut flower and mix until all the lumps are gone. Pour the mixture into an 8×8″ baking pan.
Bake for 30 – 35 minutes, or until a toothpick poked into the center comes out clean.
Makes: 9 servings. Each serving has about 185 calories and 10.5g of carbs (1.5g from sugar – from the coconut flour).