Chocolate Coconut Brownie Bites – Keto, Low Carb & Sugar Free

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Chocolate brownie bites with chopped roasted almonds and shredded coconut!

If you like mounds or almond joy candy bars, you are going to love these!  They are fudgy and have that classic almond/coconut flavor, surrounded by chocolate.

You can also make these as brownies, but I love the mini muffin size for times when you don’t quite want a whole brownie, just a few bites!

Ingredients

3/4 cup almond flour

1/4 cup grass-fed butter, melted

1/4 cup organic coconut oil, melted

1/2 cup unsweetened cocoa powder

1/4 cup unsweetened shredded coconut

3/4 cup swerve granular (or erythritol)

2 eggs, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon coconut extract

1/4 cup chopped almonds

Pinch of salt

Preparation

Preheat oven to 350F.

Combine the almond flour, shredded coconut, cocoa powder and salt in a bowl, whisk together and set aside.

In a separate bowl, add the melted butter and coconut oil and mix using a hand mixer.  Add the swerve (or erythritol) and continue mixing.  Add in the eggs, vanilla and coconut extract and mix.

Add to the dry ingredients and mix until combined.

Scoop into mini muffin silicone liners (or paper liners) and sprinkle the chopped almonds on top of and press down lightly.  Bake for 12-15 minutes.  These are meant to be fudgy, so when you insert a toothpick to check for doneness, it should not come out completely clean.

Allow to cool slightly before serving and enjoy!

Makes 20 servings

Macros:  Fat 10 grams – Protein 2 grams – Carbs 1 gram

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Chocolate Coconut Brownie Bites - Keto, Low Carb & Sugar Free

If you like mounds or almond joy candy bars, you are going to love these! They are fudgy and have that classic almond/coconut flavor, surrounded by chocolate. You can also make these as brownies, but I love the mini muffin size for times when you don’t quite want a whole brownie, just a few bites!

Course Dessert

Prep Time 5 minutes

Total Time 17 minutes

Servings 20

Ingredients

• 3/4 cup almond flour
• 1/4 cup grass-fed butter (melted)
• 1/4 cup organic coconut oil (melted)
• 1/2 cup unsweetened cocoa powder
• 1/4 cup unsweetened shredded coconut
• 3/4 cup swerve granular (or erythritol)
• 2 eggs, at room temperatures
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/4 cup chopped almonds
• Pinch of salt

Preparation

• Preheat oven to 350F.
• Combine the almond flour, shredded coconut, cocoa powder and salt in a bowl, whisk together and set aside.
• In a separate bowl, add the melted butter and coconut oil and mix using a hand mixer. Add the swerve (or erythritol) and continue mixing. Add in the eggs, vanilla and coconut extract and mix. 
• Add to the dry ingredients and mix until combined. 
• Scoop into mini muffin silicone liners (or paper liners) and sprinkle the chopped almonds on top of and press down lightly. 
• Bake for 12-15 minutes. These are meant to be fudgy, so when you insert a toothpick to check for doneness, it should not come out completely clean.  Allow to cool slightly before serving and enjoy!

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alchol (Swerve/Erythritol).

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