Make this easy gluten-free brownie with monk fruit, a low-carb, diabetic-friendly dessert. Fudgy and chocolatey.
Ingredients
- 1 cup almond flour finely ground almonds
- ¼ cup pure cocoa powder sugar-free
- 2 tbsp monk fruit or coconut sugar if you prefer to avoid sweeteners
- ½ tsp baking powder
- 0.5 cup unsweetened almond milk approx. 125 ml
- 1 large whole egg
- 3 large egg whites
- 2 oz dark chocolate 85% cocoa or higher, chopped
- 12 whole walnuts roughly chopped
- ¼ tsp vanilla extract optional
- 1 pinch sea salt optional
- ½ tsp coconut oil or melted butter for greasing the pan
Instructions
Preheat the oven: Preheat your oven to 400°F (200°C). Note: The brownies will bake at a slightly lower temperature.
Whisk the wet ingredients: In a medium bowl, thoroughly whisk the whole egg and the 3 egg whites together. Pour in the almond milk and vanilla extract (if using), and beat well until fully combined.
Incorporate the dry ingredients: Add the almond flour, baking powder, cocoa powder, coconut sugar, and a pinch of sea salt (if using) directly into the wet mixture. Whisk vigorously until you have a smooth, uniform batter with no lumps.
Prepare the pan: Lightly grease a small baking dish or brownie pan with the coconut oil or melted butter. Pour the batter into the pan, smoothing it out evenly.
Add the toppings: Break the 2 ounces of dark chocolate into bite-sized chunks with your hands and scatter them evenly throughout the batter. Roughly chop the walnuts and press them gently into the surface.
Bake: Lower the oven temperature to 350°F (180°C) and bake for approximately 20 minutes.
Check for doneness: Once the 20 minutes are up, insert a toothpick or cake tester into a few spots near the center. If it comes out clean, your brownies are perfectly done. Let them cool slightly before slicing.
