Recipe

Low Carb Spoon Coconut Brownie

/
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Low Carb Spoon Coconut Brownie
Preperation Time: 10
minutes
Cook Time: 15
minutes
Total Time: 25
minutes
Number of servings: 2

Ingredients

Eggs
2
Coconut Fat
2
tablespoons
Canned Coconut Milk (cooled)
80
g
Bourbon Vanilla Powder
1/4
teaspoon
Defatted Coconut Flour
2
tablespoons
Grated Coconut
3
tablespoons
Baking Powder
1/4
teaspoon
Powdered Erythritol with Magnesium
to taste
Raspberries

This recipeis is

Vegan
Paleo
Low carb
LCHF
KETO
Gluten free

First and only step

In a large bowl, combine all of the wet ingredients (eggs, coconut oil and coconut milk - use only the hardened part from the can) until smooth. Then add the dry ingredients (coconut flour, grated coconut, baking powder, vanilla and erythritol) and stir well.

Pour the mixture into a greased baking pan (or lined with baking paper) and lightly mix in raspberries or. sprinkle them over the top.

Bake at 170°C until golden brown, leave to cool and serve.

Bon Appetit!

In case the batter seems too dry, add 1 more TBS of coconut milk or coconut oil. Raspberries can be replaced with any other fruit.

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This recipe is

Dairy free
Diabetics friendly
Fit
Gluten free
Gluten free
KETO

Gallery

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Buy the ingredients

POWDERED ERYTHRITOL with magnesium - Natural sweetener
ERYTHRITOL (POWDERED) with magnesium
5,999,99
COCONUT FLOUR – DEFATTED
COCONUT FLOUR – DEFATTED
8,99

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