This is a great recipe if you have a hankering for brownies, or its someone’s birthday. It always comes out great. You can add a chocolate ganache or frosting, but I like to serve it with fresh whipped cream.
| Prep Time | 20 minutes |
| Cook Time | 60 minutes |
| Passive Time | 15 minutes |
| Servings |
or more
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Ingredients
- 1/2 cup grass fed butter I use Kerrygold
- 3/4 cup xylitol You can substitute erythritol (Swerve) if you like, increase to a full cup.
- 3 pastured eggs
- 1 tsp vanilla extract
- 1 1/2 cups superfine blanched almond flour
- 1/3 cup coconut flour
- 1 pinch salt
- 2 tsp baking powder
- 1/4 tsp xanthum gum
- 1/3 cup unsweetened cocoa powder Splurge for high quality cocoa
- 1 cup unsweetened coconut milk
Ingredients
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Instructions
- Preheat oven to 350 degrees F
- Grease a 9 inch spring form pan with butter or non stick spray. (I used a 10" pan)
- Combine all of the ingredients in a blender and blend about 2 minutes, or until smooth.
- Spoon the batter into the greased pan (it will be thick) and smooth out with a spatula.
- Bake at 350 degrees F for 60 minutes or until a toothpick inserted in the middle comes out clean and the cake has risen slightly.
- Remove and cool for 15 minutes before slicing.
- Serve with grass fed raw whipped cream.
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