A super chocolatey gluten free brownies recipe that is sugar free, low carb and uses coconut flour, almond flour and lots of chocolate to make this one delicious brownies recipe. Less than 2 net carbs per serving!
Sugar Free Gluten Free Brownies
I’ll admit that I’m in love with chocolate. Chocolate chip cookies, hot chocolate, peanut butter and chocolate mixed together. Anything to soothe my insatiable sweet tooth that involves eating anything related to chocolate. These days, chocolate is not really part of my daily menu since I’m trying to shed a little weight.
But when I’m really craving for some fudgy gluten free brownies, I always go to this recipe. Before I created these brownies, I had never really played around with recipes combining both coconut flour and almond flour. I had always just used one or the other.
But since I had become pretty comfortable with my basic recipes using almond and coconut flour separately, I was confident. I knew that I could come up with a really good gluten free brownie recipe using a combination of the two flours.
The two flours I buy frequently are the Honeyville Almond Flour and the Nutiva Coconut Flour. Honeyville just seems to have the best overall taste in almond flour. And Nutiva has the best coconut flour and cost when buying in bulk.
For the chocolate in this recipe, I used Hershey’s Special Dark cocoa powder and Lily’s chocolate chips. Lily’s chocolate chips can be rather expensive, so I used the nutrition information for the Hershey’s brand. I figured that most people would be using Hershey’s sugar-free chocolate chips.
I’m glad I tried a brownies recipe this way because I think they came out tasting just perfect. There isn’t an overpowering taste of coconut or almond flour – at least not to me! They truly taste like real brownies – real homemade brownies.
I actually was surprised that these did not taste anything like sugar free brownies either. But if you prefer to add more chocolate chips, then you should without a problem. I found that the amount I added was perfect.
The photos pictured are what they would look like with 1/2 cup scoops using a biscuit/brownie pan. I prefer smaller servings using 1/4 cup scoops. Plus, it makes it easier to track my carb/sugar intake by pre-measuring.
It’s important not to remove the eggs or butter in this recipe! The eggs hold the batter together, and the butter gives it the fudgy delicious taste of brownies. If you choose to play around with the eggs or fats, I’d be interested in hearing your results in the comments.
I haven’t tried these brownies with just stevia. But I think these brownies really need a granulated sweetener. Stevia can be used to up the sweetness, but I don’t believe it would be good just using it.
- 1 cup almond flour
- ½ cup coconut flour
- 8 eggs, large
- ½ tsp salt
- 1¼ tsp baking powder
- 3 tbsp dark chocolate cocoa powder
- ¾ cup Swerve sweetener
- 1 tsp stevia
- 1 tbsp vanilla extract
- 1 stick butter + ¼ cup
- ½ cup Hershey's sugar free chocolate chips OR Lily's chocolate chips
- Preheat oven to 350 degrees F, and grease a biscuit bread pan with butter or you can use a regular pan to cut the brownies. (Using oil or butter vs spray helps the bread not to stick to the pan.)
- In a large bowl, mix together the dry ingredients of almond flour, coconut flour, salt, Swerve sweetener, stevia, dark chocolate cocoa powder, and baking powder.
- In another bowl, mix together the wet ingredients. When well mixed, add the wet ingredients with the large ingredients and whisk well. (If using a blender, a low-medium blend is good.)
- Fill the pan with the brownie mixture, and put into the oven. If using the brownie pan, fill 11-22 spots with ½ cup - ¼ cup each of the brownie mixture. If you want big brownies, use ½ cup (11 servings) for smaller brownies use ¼ cup (22 servings.)
- Best cook time is between 20-25 minutes, less if using the ¼ cup serving size.
Nutrition (11 servings (1/2 cup of batter) vs 22 servings (1/4 cup of batter)