Low Carb Desserts
Enjoy delightful low-carb desserts made with wholesome ingredients like almond and coconut flour, perfect for satisfying your sweet tooth without the guilt.
Ingredients
Dry Ingredients
- 1 cup almond flour Use sunflower seed flour as an alternative for nut allergies.
- ½ cup coconut flour Can substitute with oat flour, but note modified taste.
- ½ cup sweetener (erythritol or stevia) Monk fruit sweetener is a good alternative if needed.
- ½ cup unsweetened cocoa powder Enhances the chocolate flavor.
- 1 teaspoon baking powder Ensures the dessert rises slightly.
Wet Ingredients
- 3 large eggs Can be replaced with flax eggs or applesauce for a vegan version.
- ½ cup butter or coconut oil (melted) Use half coconut oil and half butter for unique flavor.
- 1 teaspoon vanilla extract Adds depth to the flavor.
Instructions
Preparation
- Gather all your ingredients and measure them out.
Mixing
- In a large bowl, mix the almond flour, coconut flour, sweetener, and cocoa powder.
- In a separate bowl, beat the eggs until fluffy, then gradually add melted butter (or coconut oil) and vanilla extract.
- Pour the wet ingredients into the dry mixture and gently fold them together until uniform.
Baking
- Sprinkle the baking powder into the batter and mix thoroughly.
- Grease your baking dish with butter or non-stick spray.
- Pour the prepared batter into the greased dish.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until the top looks set.
- Allow cooling for about 10 minutes before slicing.
Serving
- Cut into squares and serve, optionally with sugar-free whipped cream or fresh berries.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For freezing, cut into squares and place in a freezer-safe container for 2-3 months.