Coconut Flour Brownies
Prep Time: 10 minutes
Cook Time: 20 minutes
Portions: 9 servings
Glycemic Index (GI): 45
Glycemic Load (GL): 5 per serving
Ingredients:
- Half a cup of coconut flour
- A quarter cup of unsweetened cocoa powder
- Four large eggs
- Half a cup of melted coconut oil
- A sugar substitute such as monk fruit or erythritol
Instructions:
- Preheat Air Fryer: Set your air fryer to 350°F to preheat.
- Mix Dry Ingredients: In a mixing bowl, combine the coconut flour and unsweetened cocoa powder, ensuring there are no lumps.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs until frothy. Add the melted coconut oil and sugar substitute, mixing until well combined.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth, thick batter. If the batter is too thick, add a splash of almond milk to reach the desired consistency.
- Prepare the Baking Pan: Line a small baking pan that fits your air fryer with parchment paper.
- Bake: Pour the brownie batter into the prepared pan, spreading it evenly. Place the pan in the preheated air fryer and bake for about 15-20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the brownies are ready.
- Cool: Allow the brownies to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
- Serve with a scoop of sugar-free ice cream for an indulgent treat.
- Drizzle with a low-carb chocolate sauce made by melting sugar-free chocolate chips with a splash of heavy cream.
Enjoy the fudgy goodness of these diabetic-friendly coconut flour brownies, rich in fiber and healthy fats, perfect for a guilt-free dessert!