Gluten Free Low Carb Coconut Flour Brownies

• Refrigerated

  • 12 Eggs, large

• Condiments

  • 1/2 cup Peanut butter

• Baking & Spices

  • 2 tsp Baking powder
  • 1 cup Coconut flour
  • 3/8 cup Hershey's cocoa powder, dark
  • 1 Peanut butter cream frosting
  • 1 tsp Salt
  • 6 tbsp Swerve sweetening
  • 2 1/2 tsp Vanilla

• Dairy

  • 4 sticks Butter, unsalted
  • 1 package Cream cheese
  • 3 tbsp Heavy whipping cream

• Other

  • ⅔ cup Sukrin Gold

Found on dropthesugar.com

Description

Ingredients

• 1 cup coconut flour
• ⅔ cup Sukrin Gold
• 2 tbsp Swerve sweetener (or other granular sweetener)
• 3 sticks unsalted butter
• 12 eggs, large
• 2 tsp vanilla extract
• 1 tsp salt
• ¼ cup + 2 tbsp Hersheys Dark Cocoa powder
• 2 tsp baking powder
• Peanut Butter Cream Frosting
• ½ cup peanut butter
• 1 package cream cheese, room temperature
• 1 stick unsalted butter, room temperature
• 3 tablespoon heavy whipping cream
• ½ tsp vanilla extract
• ¼ cup Swerve sweetener (or other granular sweetener)

Directions

• Preheat the oven to 350 deg F.
• In a large mixing bowl, blend the eggs and vanilla extract.
• In another bowl, mix together the dry ingredients of coconut flour, Sukrin Gold, Swerve sweetener, salt, Hersheys Dark Cocoa powder, and baking powder.
• Add the dry ingredients into the mixing bowl.
• Add in melted butter and continue to blend until smooth.
• Using a 13 x 9 x 2 oblong cake pan, put in the batter and smooth it out until even.
• Place in the oven for 30-40 minutes or until a toothpick comes out clean from the middle.
• Peanut Butter Cream Frosting
• Using a band blender,blend together the cream cheese, unsalted butter, peanut butter, heavy whipping cream and vanilla extract until smooth.
• Top the cooled down brownies with the peanut butter frosting and set in the fridge until ready to serve.