Paleo Fudge Brownies (Gluten-Free, Low-Carb, Paleo)

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This paleo fudge brownie recipe is ideal when you want something very rich to satisfy your cravings for chocolate. If you are used to sweet foods, you may want to start with a sugar detox and then you can omit the added stevia and sweeteners to make it sugar detox compliant. I love unsweetened dark chocolate after living a sugar-free life for several years as a sugar detox health coach. You can change your tastebuds to love these healthy treats too!

Further Food Nutritionist Commentary:

These paleo fudge brownies are a chocolate lovers dream because they are rich and satisfying from the cacao with 0g sugar per brownie! They pack 2g of fiber from the coconut flour because coconut is very fibrous. One of these brownies could be the perfect mid-afternoon snack that keeps you satisfied until dinner without the blood sugar spike and crash!

By Liz Lederman

Paleo Fudge Brownies (Gluten-Free, Low-Carb, Paleo)

  • Prep Time:15 minutes
  • Cook Time:30-40 minutes
  • Servings: 12

Ingredients

6 tablespoons coconut flour
1/2 cup of cacao powder
4 scoops Further Food Collagen peptides (Optional)
½ cup grass-fed butter or ghee
2 tablespoons of organic coconut oil
6 pasture-raised eggs
1 teaspoon of vanilla
1 teaspoon liquid chocolate stevia (OMIT if on sugar detox)
1/2 cup of cacao nibs or 100% unsweetened baking chocolate chips or sugar-free chocolate chips
1 teaspoon of cinnamon

Instructions

  1. Preheat the oven to 300 F and grease a glass baking dish with coconut oil or grass-fed butter (8×8 or 9×9).
  2. Melt the butter in a small saucepan or in the microwave in a glass bowl for a few seconds.
  3. Add the flour, cacao powder, collagen peptides if using and cinnamon to a bowl and mix with fork to combine.
  4. Add butter, coconut oil, eggs and vanilla to another bowl and mix to incorporate. Add wet ingredients to the dry ingredients and all mix together by hand or with an electric mixer or high-powered blender until well blended and smooth. Fold in cacao nibs.
  5. Pour mixture into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.
  6. Enjoy your store at room temperature or in the fridge for a few days in an airtight container.
Preheat the oven to 300 F and grease a glass baking dish with coconut oil or grass-fed butter (8×8 or 9×9). Melt the butter in a small saucepan or in the microwave in a glass bowl for a few seconds. Add the flour, cacao powder, collagen peptides if using and cinnamon to a bowl and mix with fork to combine. Add butter, coconut oil, eggs and vanilla to another bowl and mix to incorporate. Add wet ingredients to the dry ingredients and all mix together by hand or with an electric mixer or high-powered blender until well blended and smooth. Fold in cacao nibs. Pour mixture into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan. Enjoy your store at room temperature or in the fridge for a few days in an airtight container.

Nutrition Information

Per Serving: Calories: 176; Total Fat:  16g; Saturated Fat: 10 g; Monounsaturated Fat:  4g; Polyunsaturated Fat: 1 g; Cholesterol: 139 mg; Sodium: 54 mg; Potassium: 109 mg; Carbohydrate: 4 g; Fiber: 2 g; Sugar:0 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A:49%; Iron: 7%; Calcium: 2%

Scoop, mix, go further!

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