I’m not really big into chocolate (don’t be a hater, that is just the way it is), but my kiddos and husband really enjoy chocolate and occasionally I can enjoy nice gooey brownie batter ummm…I mean brownies. Ok, I admit it, I’d rather eat the batter than the brownies. I’d rather eat cookie dough and cake batter then the cookies and cake too. Why does it taste so much better in the raw state?
I’m happy to report that the batter for these gluten-free sugar-free brownies taste just as good (to me) as the sugar- and wheat-filled alternative. In the baked state, they’re a bit different than the brownies you probably remember, but nevertheless, a delightful treat.
I experimented many times trying to get the perfect brownies. You know, a brownie with a crunchy top and gooey insides. I never quite got them there. After much research and experimentation, I have concluded that it may be impossible to get that crispy top in a gluten-free, sugar-free brownie (but if you have any experience with this, please let me know). I think they are a nice balance between a fudgey and cakey type brownie, but you be the judge!
This recipe goes out for all of my chocolate lovin’ peeps! 🙂
Rich & Delicious, Gluten-Free, Sugar-Free Brownies
Ingredients
- 1 cup melted butter
- 1 1/4 cup xylitol* learn more about why I like xylitol
- 3/4 teaspoon pure stevia extract learn more about why stevia is a healthy sugar alternative
- 5 eggs
- 1 tablespoon vanilla
- 2/3 cup cocoa
- 1 1/2 cup almond flour
- 3/4 cup cream
Instructions
- Preheat oven to 350 degrees.
- Grease a 9 x 13 pan with butter or coconut oil.
- Beat melted butter, stevia, and xylitol together until well combined.
- Add eggs (preferably farm-fresh eggs) and vanilla to mixture and beat for 2-3 minutes on medium-high speed. This mixture should be nice and fluffy.
- Add cocoa, almond flour, and cream. Mix until combined.
- Bake for approximately 35 minutes.
- Top with homemade whipped cream made with stevia for extra yumminess!
Notes
Nutrition
If you put these in the refrigerator for several hours it changes the texture and they are much fudgy-er. My husband liked them better the next day.
I’d love to hear how you liked them if you happen to try this recipe out!
OH I am so wanting to try a recipe like this!! I have a few pinned. Maybe I will make an Easter treat for Mom and Dad tomorrow! Still worried I will eat them ALL in one sitting 🙁
I can’t eat all of these in one sitting – they’re too rich! I could have a nice healthy sized piece though :).
I’m so glad you linked these up! And now I’m gonna pin them. 🙂
Thanks for the invite Stacy! Enjoying the other recipes on our link-up 🙂
Honey will work too! I mix honey and stevia all the time. I’m trying your recipe as I’ve never done one with cream in the mix and we get lots of yummy cream! 🙂 Oh..and I’m gluten free so this is AWESOME!
~Honey
I would love one of your awesome brownies to go with my afternoon tea. Thank you so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon,
Miz Helen
Can you use gluten free all purpose flour or rice flour instead of almond flour? Almond flour is too expensive. Also, why do you use both xylitol & stevia? Could I just use stevia in the raw? I have that on hand all the time. I’m new to gluten free, so trying not to break the bank buying all these new things at once. 🙂
You might be able to, but I’ve not tried it so I’m not sure how it would work. I use almond flour because it’s a healthier alternative to most of the gluten-free all-purpose flours. They are packed with lots of starchy flours that will spike your blood sugar. I use stevia with my xylitol in order to cut the amount of xylitol I need to use. I purchase them separately because it’s a MUCH cheaper route to go than using pre-mixed xylitol/stevia sweeteners (like Truvia or Purvia). You could likely use stevia in the raw, but again I can’t guarantee how it will turn out!
Is there anyway to have nut free recipe’s as well? My daughter is very allergic to almond flour.. what could I use to substitute it and still be Gluten Free?
Thanks. Great recipe’s! 🙂