HCG Diet (P3) Coconut Flour Brownies

Low carb Brownies made with coconut flour. Bon Appetit!

Photo by Aubrey F.

PREP TIME

50

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

PREP TIME

50

minutes

TOTAL TIME

--

minutes

SERVINGS

15

servings

Ingredients

  • 4

    ounces cream cheese, softened

  • 1 1/2

    sticks salted butter (3/4 cup), softened

  • 1

    tablespoon pure vanilla extract

  • 4

    large eggs

  • 1

    cup sifted coconut flour

  • 3/4

    cup whey low

  • 1/2

    teaspoon splenda

  • 1/4

    teaspoon sea salt

  • 1/4

    teaspoon baking powder

  • 1/3

    cup unsweetened cocoa powder

  • 1/3

    cup heavy cream

  • 1/2

    cup chopped pecans or walnuts

Directions

Preheat oven to 350 degrees Fahrenheit. Brush both sides of an 8" by 8" (or 11" by 7" for thinner brownies) pan with coconut oil, or spray with extra virgin olive oil cooking spray. Place a cut square of parchment paper in the bottom of the pan. Beat softened cream cheese with electric mixer until smooth. Beat in butter, vanilla, and sweetener. Whisk together dry ingredients. Add eggs one at a time to cream cheese mixture, and beat until incorporated. Add dry ingredients and heavy cream. Fold in nuts. Pour chocolate mixture into prepared pan, and smooth top with a spatula. Bake at 325 degrees for 45 minutes (40 minutes for the wider pan), until toothpick inserted in center comes out clean, and top feels firm to the touch. When done, place pan on wire rack and cool completely. Cool pan of brownies overnight in the refrigerator. Slice into 12-16 squares, and serve. Store in the refrigerator in an airtight container, or freeze cut brownies, individual wrapped in plastic and aluminum foil.

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