AuthorGB Hernandez
RatingDifficultyBeginner

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Yields16 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
  cup coconut flour
  cup unblanched almond meal
 ¼ cup unsweetened cocoa powder
 1 cup confectioners swerve
 1 cup almond butter
 ¼ cup coconut oil
 3 tbsp water
 Pinch pink or sea salt
 ¼ tsp vanilla extract
 ½ cup sugar-free chocolate chips
 1 tsp coconut oil
1

Line an 8" square pan with parchment paper.

2

In a medium bowl, whisk dry ingredients.

3

In a separate bowl, microwave almond butter and coconut oil for 1 minute and stir until both are liquid and well combined. Add the vanilla extract.

4

Add the liquid ingredients to the dry ingredients and whisk until well combined.

5

Transfer the dough to the pan and refrigerate for 30 minutes.

6

Melt the chocolate chips with 1 tsp. of coconut oil and spread evenly over the dough. Keep refrigerated.

Category,

Ingredients

  cup coconut flour
  cup unblanched almond meal
 ¼ cup unsweetened cocoa powder
 1 cup confectioners swerve
 1 cup almond butter
 ¼ cup coconut oil
 3 tbsp water
 Pinch pink or sea salt
 ¼ tsp vanilla extract
 ½ cup sugar-free chocolate chips
 1 tsp coconut oil

Directions

1

Line an 8" square pan with parchment paper.

2

In a medium bowl, whisk dry ingredients.

3

In a separate bowl, microwave almond butter and coconut oil for 1 minute and stir until both are liquid and well combined. Add the vanilla extract.

4

Add the liquid ingredients to the dry ingredients and whisk until well combined.

5

Transfer the dough to the pan and refrigerate for 30 minutes.

6

Melt the chocolate chips with 1 tsp. of coconut oil and spread evenly over the dough. Keep refrigerated.

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