I recently discovered, what is now, my new favorite sugar-free chocolate- Lily’s Caramelized & Salted Milk Chocolate Bar and I wanted to write a recipe using it. These brownies are super easy to make, take under 30 minutes to make! There are all different types of brownies, mainly cakes and fudgy. These are fudgy, but not too dense or rich, and in my opinion, they have just the right level of sweetness!
3/4 cup super fine almond flour
1/4 cup unsweetened cocoa powder
2.8 ounce Lily’s Caramelized & Salted Milk Chocolate Bar, finely chopped
2 eggs
7 tablespoons swerve confectioners
1/2 cup grass-fed butter, melted
1 teaspoon pure vanilla extract
1/4 teaspoon coffee extract
Pinch of salt
Preparation
Preheat oven to 350F.
Combine the almond flour, cocoa powder and salt in a bowl using a whisk or fork, and set aside.
In a separate bowl, add the butter and chopped Lily’s bar and melt in the microwave in 30 second increments, stirring in between.
Once melted, add in the eggs, vanilla and coffee extracts, continue mixing.
Then mix in the swerve.
Combine the wet and dry ingredients, and mix just until combined.
Pour the mixture into a (8 x 8) square glass or ceramic baking dish lined with parchment paper and bake for 20 minutes or until a toothpick, when inserted, comes out with slightly wet batter.
If you bake until it comes out clean, they will not be as fudgy. So the toothpick must have a little moisture, but the batter has set.
Allow to cool before cutting them into 9 squares.
Note: These can be made with any flavor of Lily’s chocolate (or any other sugar-free chocolate), but I hight recommend the salted & caramelized, because the flavor is fantastic!
Optional: Top with swerve confectioners.
Makes 9 Servings
Macros: Fat 19 grams – Protein 4 grams – Carbs (net) 2 grams
I recently discovered, what is now, my new favorite sugar-free chocolate- Lily's Caramelized & Salted Milk Chocolate Bar and I wanted to write a recipe using it. These brownies are super easy to make, take under 30 minutes to make! There are all different types of brownies, mainly cakes and fudgy. These are fudgy, but not too dense or rich, and in my opinion, they have just the right level of sweetness!
- 3/4 cup super fine almond flour
- 1/4 cup unsweetened cocoa powder
- 2.8 ounce Lily's Milk Chocolate Salted & Caramelized Bar finely chopped
- 2 eggs
- 7 tablespoons swerve confectioners
- 1/2 cup grass-fed butter melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon coffee extract
- Pinch of salt
-
Preheat oven to 350F.
-
Combine the almond flour, cocoa powder and salt in a bowl using a whisk or fork, and set aside.
-
In a separate bowl, add the butter and chopped Lily's bar and melt in the microwave in 30 second increments, stirring in between. Once melted, add in the eggs, vanilla and coffee extracts, continue mixing.
-
Then mix in the swerve. Add the wet ingredients into the dry and mix just until combined.
-
Pour the mixture into a (8 x 8) square glass or ceramic baking dish lined with parchment paper and bake for 20 minutes or until a toothpick, when inserted, comes out with slightly wet batter. If you bake until it comes out clean, they will not be as fudgy. So the toothpick must have a little moisture, but the batter has set.
-
Allow to cool before cutting them into 9 squares.
-
Optional: Top with swerve confectioners.
These can be made with any flavor of Lily's chocolate (or any other sugar-free chocolate), but I hight recommend the salted & caramelized because the flavor is fantastic!
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