Description
Delicious, fudgy brownies made with almond flour and sweetened with Monkfruit sweetener, perfect for a guilt-free treat.
Ingredients
Scale
- 3 T soft butter (see notes)
- 6 T classic Monkfruit Sweetener
- 2 eggs
- 5 T whole milk (see notes)
- 2 tsp. vanilla
- 1 1/4 cup almond flour
- 5 T cocoa powder (see notes)
- pinch of sea salt
- 1 1/2 tsp. baking powder
- 3/4 cups slivered almonds, coarsely chopped
- 1/2 cup Lily’s sugar-free chocolate chips
Instructions
- Preheat oven to 350F/175C and spray a 9 x 9 inch baking pan with non-stick spray.
- Coarsely chop the slivered almonds and measure out 3/4 cup. Measure 1/2 cup sugar-free chocolate chips.
- Beat together the softened butter (or coconut oil), sweetener, eggs, milk (or almond milk) and vanilla.
- In a smaller bowl mix together the almond flour, cocoa powder, salt, and baking powder.
- Add the liquid ingredients to the bowl with the dry ingredients and stir to combine.
- Stir in 1/2 cup slivered almonds and the chocolate chips.
- Put the batter into the baking dish and top with the other 1/4 cup chopped slivered almonds.
- Bake about 30 minutes, or until the brownies are firm.
- Allow brownies to cool slightly before cutting apart to serve.
- I kept the leftovers in the fridge, and they might have lasted for a few days if we hadn’t kept eating them!
Notes
- Substitute coconut oil for butter if desired.
- You can use almond milk instead of whole milk.
- The cocoa powder brand may affect sweetness; adjust accordingly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg