- Low Carb Brownie Loaf
What can I say? I love a loaf. When I see the words 'coconut flour,' I immediately exit whatever Pinterest recipe I'm drooling over. It seems to foreign to me, a novice in the kitchen. With my husband on keto (post all about diet + exercise coming tomorrow with deets), I've watched him (and myself) become a little more creative. I typically would roll my eyes at the idea of a low carb, low sugar dessert, but here I am saying that you will probably like this coconut flour brownie loaf (basic concept from here with my additions below):
- 3/4 cups of coconut flour
- 1/2 cup Splenda
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 large eggs
- 1/2 teaspoon vanilla
- 2 teaspoons apple cider vinegar
- 1 stick of salted butter
- 1 oz of unsweetened baking chocolate
- 4 tablespoons of semi-sweet chocolate chips
- 2 sugar-free pudding cups
- Preheat oven to 350. Oil a small loaf pan.
- Mix together your coconut flour, Splenda, baking powder, baking soda,
- Melt the butter and chocolate in the microwave, then let cool.
- Add eggs, vanilla extract, apple cider vinegar, and pudding to the dry ingredients. Mix for a minute then add the butter and chocolate.
- Mix together all of your ingredients - it will be super thick!
- Scoop batter into the pan and sprinkle with chocolate chips.
- Bake for 20-30 minutes. I did 30 and it came out perfect for my loaf pan size.
The verdict from almost everyone is that coconut flour is weird and that this recipe would be bounds better with regular flour. Adding in the pudding definitely helped. This doesn't mean it wasn't delicious! It just wasn't as ooey-gooey giant heart eyes-inducing as I wanted it to be. Great for those looking to avoid allllllll the carbs. Would you try? xx