I don’t really know what to call these things lol…there are quite a few ingredients. I have yet to make a brownie that tastes exactly like real brownies…obviously the lack of flour and regular sugar helps that. I think this is as close as I can get…I used both recipes I keep for brownies, mixed them together, added some whiskey, and this is what I came up with! 🙂
2 oz. baking chocolate (unsweetened)
1 stick butter
1-1/2 Tbsp instant coffee grounds
1-1/2 cups Erythritol
3 Tbsp cocoa powder
1 tsp vanilla extract
4 oz. cream cheese
3/4 cup unsweetened almond milk
3/4 cups coconut flour
1-1/2 cups hazelnut flour (or almond flour whatever you can get your hands on)
2 tsp baking powder
1 tsp baking soda
1/4 cup whiskey
1 Tbsp cocoa powder
1/2 cup powder Erythritol
6 drops Stevia liquid
1 to 2 Tbsp Almond Milk
Preheat your oven to 350 degrees.
In a double boiler (or glass bowl on top of a sauce pot with water in it)…add the butter and baking chocolate squares. Stir until almost melted, then add the coffee grounds. Cook about 1 more minute until everything is melted and incorporated.
In a large bowl add the eggs, erithrytol, cocoa powder, vanilla extract, almond milk and cream cheese. Mix using your hand mixer until everything is combined.
Add the coconut flour, hazelnut flour, baking powder, baking soda, and mix until combined. Then add the whiskey…if you spill a little extra in the bowl that’s OK lol.
Spread the mixture into a medium sized baking pan, and bake in the oven for 30 to 35 minutes until cooked through.
In a small bowl, mix together the glaze ingredients and place the bowl in the microwave for 10 seconds. The cocoa powder wont dissolve in cold milk it needs to be a little warm.
Once the brownies and the glaze have cooled, spread the glaze on the brownies.
Recipe makes 16 brownies
Each brownie has 4 carbs