At over 10$ for a small bag of almond flour, sometimes it is hard to fit that into our budgets, especially if you’re an undergraduate student (like myself). Today, I’m here to tell you that that will not stop you from being able to make your favorite decadent brownies. Yes, you heard that right. These beauties are not only easy to make, but they’ll also make your taste buds sing! I love these for lunches because there are so many temptations there.
Remember that if you are on Instagram and have tried my recipe, hashtag your pictures with #jesspaigelchf so I can see and share it with my other readers.
Ingredients:
- 1/4 cups cocoa powder, unsweetened
- 1/4 Tsp baking soda
- 1.5 cups butter, unsalted or coconut oil (paleo option)
- 1/2 Tsp salt
- 1.25 cups of erythritol or honey (paleo option)
- **Stevia could also be used but the amounts of sweetener may vary, I have not tried it
- 3.5 oz of 90% chocolate (I used Lindt)
- 4 eggs, large
- 1/2 cup water, room temperature
- 1 Tsp Vanilla extract
- 1/2 cup – 1cup almonds, chopped
In a double boiler, melt the chocolate, butter and erythritol together. When mixed all together, add the eggs, water, cocoa powder, baking soda, salt and vanilla extract together. Blend with a hand mixer. Mix half of the almonsd into the batter. (The batter should be pretty wet). In parchment paper lined baking dish, pour the batter and add the remaining nuts on top. I used 2 loaf pans because I like my brownies thicker but you can just a 8x by 8x. Bake in a preheated oven at 350F for 20-30 minutes. Baking times may vary depending on your oven.
Serves 16.
Bon appétit my keto, paleo and low carb friends!
Nutritional info for 1 serving: 211 cals, 21.8g fat, 2.7g carbs with 1g of fiber and 0.6g sugar, 2.6g protein. Net carbs: 1.7g
