Ingredients
- 1/3 cup coconut oil (or butter)
- 1/2 cup cocoa powder
- 6 eggs
- 1 cup Splenda Granular (or equivalent sweetener of choice)
- 1/2 tsp salt
- 1/2 tsp vanilla
- 1/2 cup sifted coconut flour
- 1 cup nuts chopped (optional)
Preparation
Step 1
In a saucepan at low heat, melt butter (or coconut oil). Blend in cocoa powder. Remove from heat and let cool .
In a bowl, beat together eggs, sugar, salt and vanilla . Stir in cocoa mixture. Add well sifted coconut flour and whisk the batter well until there are no lumps. Fold in the optional nuts.
Pour batter into a greased 8" (or 9") square baking pan. Bake at 350' for 30-35 minutes.
Cook's Notes: Coconut flour tends to clump, so that is why I recommend sifting. If a sifter is not available, whiz it for a few seconds in your food processor!
Coconut flour very quickly absorbs liquids so the batter may look thin at first. Let it sit for a couple minutes and see the difference.
I prefer to line my baking sheet with greased parchment or foil. It makes removal and slicing easier - and helps with cleanup!
Nutrition Facts
Without Nuts:
Serving Size 27 g (12 - 2 inch squares)
Amount Per Serving
Calories 73
Total Fat 6.7g
Saturated Fat 3.9g
Cholesterol 72mg
Sodium 125mg
Total Carbohydrates 2.0g
Dietary Fiber 1.0g
Protein 2.7g
With Nuts:
Serving Size 33 g
Amount Per Serving
Calories 119
Total Fat 11.5g
Saturated Fat 4.3g
Cholesterol 72mg
Sodium 125mg
Total Carbohydrates 2.9g
Dietary Fiber 1.7g
Sugars 0.6g
Protein 3.3g