Chocolate and coconut brownie bites: keto, low carb and sugar free

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Chocolate brownie bites with toasted almonds and grated coconut!

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If you like mounds or almond candy bars, you will love them. They are sweet and have that classic almond / coconut flavor, surrounded by chocolate.

You can also make them as brownies, but I love the size of the mini muffin for times when you don't want a whole brownie, just a few bites!

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Ingredients

3/4 cup almond flour

1/4 cup grass-fed butter, melted

1/4 cup organic coconut oil, melted

1/2 cup unsweetened cocoa powder

1/4 cup unsweetened grated coconut

3/4 cup granular turn (or erythritol)

2 eggs at room temperature

1 teaspoon of vanilla extract

1/2 teaspoon of coconut extract

1/4 cup chopped almonds

Pinch of salt

Preparation

Preheat oven to 350F.

Combine the almond flour, grated coconut, cocoa powder and salt in a bowl, mix and set aside.

In a separate bowl, add the melted butter and coconut oil and mix with a hand mixer. Add the turn (or erythritol) and continue mixing. Add eggs, vanilla and coconut extract, and mix.

Add to dry ingredients and mix until combined.

Using a shovel, place inside the mini silicone muffin liners (or paper liners) and sprinkle the chopped almonds on top and press lightly. Bake for 12-15 minutes. These are meant to be cold, so when you insert a toothpick to verify it's ready, it shouldn't come out completely clean.

Let cool a little before serving and enjoy!

Makes 20 servings

Macros: Fat 10 grams – Protein 2 grams – Carbohydrates 1 gram

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If you like mounds or almond candy bars, you will love them. They are sweet and have that classic almond / coconut flavor, surrounded by chocolate. You can also make them as brownies, but I love the size of the mini muffin for times when you don't want a whole brownie, just a few bites!

As an Amazon Associate, I earn from qualifying purchases.

PREPARATION

  • Preheat oven to 350F.

  • Combine the almond flour, grated coconut, cocoa powder and salt in a bowl, mix and set aside.

  • In a separate bowl, add the melted butter and coconut oil and mix with a hand mixer. Add the turn (or erythritol) and continue mixing. Add eggs, vanilla and coconut extract, and mix.

  • Add to dry ingredients and mix until combined.

  • Using a shovel, place inside the mini silicone muffin liners (or paper liners) and sprinkle the chopped almonds on top and press lightly.

  • Bake for 12-15 minutes. These are meant to be cold, so when you insert a toothpick to verify it's ready, it shouldn't come out completely clean. Let cool a little before serving and enjoy!

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* Nutritional data is provided as a courtesy and is accurate to the best of my knowledge and belief. Feel free to verify it using the nutrition calculator of your choice. All data is based on net carbohydrates, no sugar alcohol: Swerve, Erythritol, Allulose or Monk Fruit.

Low Sugar Snacks Brownie Carbohydrates Keto Chocolate Cocosin

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