Want to get in bikini shape fast? Replace your traditional desserts with this one and you will certainly speed up that process!
Instructions and ingredients:
1.) Preheat oven to 350 degrees.
2.) In a medium bowl, add the following dry ingredients and mix together:
- .5 cup almond flour
- 1 Cup coconut flour
- .5 cup flaxmeal
- .5 cup erythritol
- .5 cup cacao powder
- 1 teaspoon salt
- 1.5 teaspoons baking soda
- 1 Tablespoon baking powder
- mix and set aside
- .5 cup Lakanto brown “sugar” (AKA Lo han or Monkfuit)
3.) In a separate large bowl add the following wet ingredients and mix together:
- .5 cup expeller pressed coconut oil
- 2 Tablespoons vanilla extract
- 1.5 Cups erythritol
- .25 cup melted butter (grass-fed)
- 2 eggs (organic free-range)
4.) Add wet ingredients to the dry ingredients mixing bowl and mix with an electric mixer (a stand mixer works best, but a hand electric mixer will do fine).
5.) Grate enough zucchini to make 2 cups.
6.) Hand fold in the grated zucchini.
7.) Add 2 bags Lilly’s chocolate chips and mix thoroughly by hand or with the paddle attachment on the stand mixer (it will probably be too thick by now to use the electric hand mixer).
8.) Grease a non-stick 9×13 pan with Ghee, butter, or coconut oil. Note: a ceramic pan works better than a Teflon pan (and ceramic is healthier).
9.) Pour everything into the greased pan.
10.) Bake for 25-35 minutes, keeping a close eye on them after the 25-minute mark to ensure they don’t burn.
These are WAY better served warm, so reheat as needed.
Makes 20 brownies.
Nutrition facts coming soon.
