Jenny’s Sugar-Free, Grain-Free, Nut-Free Brownies

5 from 1 vote

Jenny’s Sugar-Free, Grain-Free, Nut-Free Brownies

These brownies are rich, chocolatey, and have a decent chewiness to them, unlike a lot of other brownies out there. I like to under bake them just a touch and freeze them away for portion control!

Course Dessert

Cuisine American

Keyword Chocolate, dairy-free, dessert, nut-free

Servings

Calories 86kcal

Author Jenny Ross

Ingredients

½ cup prebiotic fiber VitaFiber IMO Powder
½ cup sunflower seed flour Ground Sunflower Seed Meal
¾ cup cocoa powder Valrhona 100% Pure Cocoa Powder
¾ cup inulin Pure Organic Inulin Powder
2 tablespoons coconut flour
1 teaspoon vanilla
¼ teaspoon salt
½ teaspoon baking powder
¼ cup monk fruit extract Lakanto Monkfruit
1 stick of butter use butter flavored coconut oil if dairy-free
3 eggs

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Instructions

Preheat oven to 350ºF. Butter a brownie pan or line a cupcake tin.
Combine all dry ingredients (leaving out egg, butter, and vanilla) and whisk to blend well.
Melt butter and cool slightly. Stir in room temperature eggs and mix well and add vanilla.
Combine wet and dry ingredients by stirring with a spatula.
Pour into prepared pan or spoon into cupcake lined tins.
Bake at 350ºF for 25 minutes. These can be frozen and save well.

Notes

These are a bit high in fiber and therefore carbohydrates so make for a good special occasion treat.

Nutrition