Comments on: Sugar-Free Low Carb Fudgey Brownies (Nut Free)

By: Samantha

Samantha — Tue, 25 Apr 2023 08:32:27 +0000

Hi Brenda, is it possible to make these without the protein powder? Or is there an alternative?

By: Leann

Leann — Fri, 20 Jan 2023 13:20:00 +0000

Can you use Applesauce in place of the oil?

By: debbie

debbie — Mon, 28 Feb 2022 16:42:00 +0000

Hi Brenda! these look amazing! ~ I don’t see the tab to switch to weight measurements. Most of the items are in us customary (I’m mostly concerned about the weight of cocoa and coconut flour) thank you!

By: Brenda

Brenda — Sat, 19 Jun 2021 11:12:08 +0000

In reply to Zara.

Just look at the ingredients for peanut butter and make sure that it’s just peanuts and salt, like this one:https://amzn.to/3wIrIW6

By: Brenda

Brenda — Sat, 19 Jun 2021 11:10:53 +0000

In reply to Zara.

This brand is also sugar free and one I recommend.https://amzn.to/3zCDe7f

By: Zara

Zara — Fri, 18 Jun 2021 12:49:46 +0000

Hi Brenda

Hope you’re doing well I have another question please
I follow a Keto diet and I live in England- United Kingdom kindly recommend the sugar free peanut butter you use please and I hope it’s a brand available in the UK. I would love to make your peanut butter cups recipe but am stuck with what sugar free chocolate to use as Lilly’s brand is always out of stock on Amazon in England and don’t know which sugar free peanut butter Keto approved I can use. Much appreciated and God bless . Zara xx

By: Zara

Zara — Fri, 18 Jun 2021 12:41:51 +0000

Hi there i love this recipe and literally a big fan of yours I follow a Keto diet and I live in England- United Kingdom It’s so hard to get hold of the Lily’s Sweets brand it’s always out of stock on Amazon what alternative Keto chocolate chips do you kindly recommend kindly provide a brand available in the UK. Thanks so much. Zara xx

By: Christine Jarvis

Christine Jarvis — Fri, 12 Feb 2021 17:50:02 +0000

Thank you for a nut free recipe made with coconut flour instead. The only change I made was to remove the Stevia as I am one of the few that it leaves a terrible bitter taste in my mouth for at least 6 hours after eating anything with Stevia. I am okay with tasting bitter, but not for hours afterward.

By: Malaika

Malaika — Wed, 10 Feb 2021 17:20:06 +0000

In reply to Sara.

They were truly good. I had alot of oil on top also. I did not weigh the ingredients but i pored the extra oil off and let them cool a lot longer and they came out fudgy. My son said they were good nut texture a little off from regular brownies, which was my fault for not weighing ingredients. It was sweet and chocolaty. Will make again doing it right.

By: Gigi

Gigi — Mon, 08 Feb 2021 19:08:45 +0000

Thank you I can’t wait to try. What can I partially substitute the fat with? Too much fat for me…
Thx

By: Sandy

Sandy — Fri, 29 Jan 2021 20:23:50 +0000

Has anyone made these without the instant coffee?

By: Lori

Lori — Thu, 18 Oct 2018 12:55:12 +0000

So glad that I found this recipe. My son has a but allergy so I’ve been searching for a good brownie recipe with coconut flour!

By: Sara

Sara — Fri, 04 Aug 2017 19:12:19 +0000

In reply to Sara. These have NO cool sensation, even at room temperature. My picky mother even commented on how good these are (not weird like my usual low carb cakes).

By: Sara

Sara — Fri, 04 Aug 2017 19:08:27 +0000

I made these last night, with a couple substitutions: used 4 oz of Lily’s chips (so I could mix the rest into the batter), 4 oz baking chocolate, no liquid chocolate stevia, instead used 3/4 tsp monk fruit powder. I also used coconut cream instead of dairy cream. I used plain rice protein powder and added 1 tsp of black cocoa. I used 1 tsp of espresso powder for the instant coffee.
I melted the coconut oil along with the butter and chocolate, then added the cocoa powder so it could soak up some oil.
I whisked the rest of the dry ingredients together, then added them to the pan with all the melted stuff, which I let cool quite a bit. (Still warm- not cool enough to seize up but not warm enough to cook eggs either)
In a measuring cup, I mixed the eggs and vanilla into the “cream.” Then I used a hand mixer to dissolve the SukrinGold into the liquid ingredients.
I quickly mixed up the dry floury ingredients sitting in the chocolate pan before pouring the “cream,” egg, and sweetener stuff in. The batter came together beautifully, and tasted very encouraging.
I baked for 30 minutes (5 extra) until the top was at least dry. They were too soft to hold their shape while warm (even waiting 15 minutes). I put them (and the baking pan) in an air tight container while still warm. This morning, the texture was firm, truly fudgy, and a real treat. I will definitely make these again.

By: Sara

Sara — Fri, 04 Aug 2017 16:37:42 +0000

In reply to Ginger. Mine came out the same way. I even left them in the oven an extra 5 minutes until the top at least looked dry. Fantastic flavor, but mushy rather than chewy-gooey.