Tuesday, February 18, 2014

Gluten-Free, Sugar-Free Almond Flour Macadamia Fudge Brownies



For his birthday, my now eleven year old son {ask me how I feel about my baby being that old}, wanted something healthy, sugar-free, and made with almond flour. I can't help but think I'm doing something right when he wants that for his birthday. Not that there's anything wrong with having cake, but he's become such a healthy guy.  I first introduced him to these about a month ago and he's asked for them every day since...so maybe it isn't even so much a "birthday wish" as it is an "every day of the week wish".  I don't even feel guilty making them. They're a good source of vitamin E, high in protein and fiber...and sugar free, gluten-free, and very high in vitamin Chocolate {Don't mock vitamin chocolate...it is real}. . I use Almond flour because it is just almonds. It doesn't cause a spike in blood sugar and because it bakes just beautifully in these brownies.

  I also opted for the granulated erythritol because of how well it does in baking sugar free without the aftertaste of a lot of other sugar-free products.  Erythritol occurs naturally in some fruits and fermented foods. It has all the benefits of table sugar without all the harmful side-effects. This sweetener is almost 70% as sweet as table sugar and is also non-caloric, does not affect blood sugar and does not cause tooth decay.
Sugar Free Almond Flour Macadamia Fudge Brownies

1/4 cup extra virgin coconut oil
3/4 cup granulated erythritol or  Truvia Baking Blend
2 eggs
1T vanilla
1 cup almond flour

1/2 cup Dutch Baker's Cocoa
1/2 tsp fine sea salt

1/2 cup fine minced macadamia nuts (optional)

Directions: Cream together the the coconut oil, erythritol, vanilla and eggs. Combine the dry ingredients and fold into the butter mixture.  Spread into a greased 8 x8 baking pan.  Sprinkle with macadamia.  Bake at 325 degrees 25-30 minutes until outside edges are almost dry.  Remove from oven. Allow to cool 1 hour before cutting.  


Nutritional information (without macadamia nuts):
Yield 1 dozen brownies:
 125 calories, 10g carbohydrate (5 net carbs), 5 g fiber, 10 g fat, 6 g protein

Always My Very Best,
Your Friend Chef Tess






1 comment:

Anonymous said...

Hi there,

Can roasted carob powder be used instead of the cacao powder?

Thanks