Gluten Free Low Carb Coconut Fudge Brownies

These coconut brownies came out very fudgy. They are almost more like fudge than brownies! They are pretty sweet, and this is a recipe that your whole family will be fooled by.. the brownies don't taste like they are missing anything! These do not contain any dairy either, for those of you following the GFCF diet.

Because I used virgin coconut oil, it has a very nice coconut taste that even my husband loved even though he really does not like coconut. So, I sprinkled coconut on just half the brownies and he ate the other half.

SUB INFO: You could replace the erythritol with agave nectar or stevia, and if you do, please post and tell me how they came out. 1/2 cup erythritol = 1/4 teaspoon stevia powder or 1/4 cup + 2 Tablespoons of agave (or you could just try a scant 1/2 cup). Also, you could probably use any nut flour or even unblanched almond flour for this recipe because it is not going to rise. I used blanched almond flour because it is smoother.

I think these brownies are actually on the verge of being good for you. They won't raise your insulin, they contain healthy medium chain fatty acids (coconut oil), and with walnuts, healthy omegas! And don't forget all the antioxidants and stress reducing health benefits of chocolate!!!



Gluten Free Low Carb Coconut Fudge Brownies

10 Tablespoons High Quality Virgin Coconut Oil like Tropical Traditions
1/4 teaspoon + 1/8 teaspoon of good tasting stevia powder
1/2 cup erythritol
1/4 cup agave nectar
1/2 cup + 2 Tablespoons unsweetened natural cocoa powder
2 ounces of 72% or 85% chocolate bar like Green & Black's or Lindt (I just guesstimated the amount out of a 3.5 ounce bar, don't worry)
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
2 cold eggs
3/4 cup blanched almond flour
2/3 cup walnuts or pecans
1/4 - 1/2 cup shredded unsweetened coconut (optional)

parchment paper
8" square or round baking pan
wooden spoon

Line the bottom and sides of baking pan with parchment paper, letting it hang over on two sides.

Combine VCO, stevia powder, erythritol, agave nectar, cocoa, chocolate, and salt in a medium heatproof bowl and set it in a wide skillet of barely simmering water. Stir occasionally until mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. You may have to turn the simmer higher after it is smooth to get it that hot. Remove bowl and set aside until the mixture is only warm. Preheat oven to 325˚F.

Stir in vanilla with the wooden spoon. Add eggs, one at a time, stirring vigorously after each one until well blended. Add the almond flour and beat until well mixed. Then, beat vigorously for 40 strokes. Add in nuts. Spread evenly in pan. Sprinkle with shredded coconut, as much as desired.

Bake until a toothpick inserted into the middle of the brownies comes out slightly moist, about 30 minutes. Lift up edges of liner, and let cool on a rack, then transfer the same way onto a wooden cutting board to cut brownies when cool.