Gluten-Free Christmas Baking (Cookies!)
Ahh.. the glorious Christmas Cookie. Beloved in many forms and perhaps the most tasty cookies one will enjoy in a year’s time. And made even more special by being gluten-free and STILL delicious! Here are a baker’s dozen (or more) of my most favorite and treasured recipes. Enjoy and happy baking!
Winner in the GF Christmas Cookie Giveaway
…is Andrea who posted on our Facebook wall. Congrats Andrea!
I hope that you enjoy the box of delicious gluten-free Christmas Cookies!
And because I can, I drew a second name. Miss Melody is also a winner and will be receiving a box of GF Christmas Cookies as well.
Yay! Enjoy, ladies!
Give the Gift of Gluten-Free Christmas Cookies!
As my way of saying Merry Gluten-Free Christmas, I’m going to be giving away a Christmas Cookie box filled with all sorts of delicious and delectable gluten-free cookies to one lucky winner. Yes, giving this away!
The box will include the following (and maybe a few more surprises!):
> Hildebrochen
> Cream Wafers
> Chocolate Crinkles
> Sugar Cookies
> Rocky Road
> Chocolate Chip Cookies
Cookies are made with sugar and Tom Sawyer gluten-free flour and will not be low-carb, sugar-free, or diabetic-friendly. I can make concessions for other allergens if needed.
This contest is open to anyone as long as they have a US shipping address. Nominate someone you think is deserving and would really appreciate a heaping bounty of gluten-free goodness OR you can nominate yourself. Up to you!
Terms & Conditions
> All cookies are made in a gluten-free home free of all pets, smoking, and other nasties.
> One winner will be chosen. In the event the winner cannot be reached, a second winner will be chosen and the cookies mailed to them.
> Prize has no cash value and cannot be substituted for anything else.
> Anyone can enter as long as you or the person you nominate have a US mailing address.
> Contest ends 10am PST December 16th and a winner will be announced here and on Facebook that afternoon. Cookies will ship on December 19 via USPS Priority Mail.
To enter
> Either comment here on the blog or on our Facebook page as to why you or the person you are nominating deserves to win.
> If entering on the website here, please include your email address so we can reach you.
> One entry per person (ie: you cannot nominate yourself or anyone else more than once – however, you can nominate multiple people (in different households) if you desire)
Good luck and enter now!
Low-Carb, Gluten-Free, Yeast-Free Pizza Crust
Pizza. I’m not a huge bread person but I do love my pizza. I recall with great fondness when I found a place in Phoenix several years into my new gluten-free life that actually made and served gluten-free pizza. We immediately got into the car and drove the nearly 90 miles from Tucson just to get pizza. Between my hubby, our teenage son, and myself, we polished off 3 entire pizzas. It was the closest I’ve ever come to actually throwing up from sheer gluttony. And in public, no less.
As the years have gone on, I’ve honed and perfected my own pizza crust recipe and while I was in business (Glutenada) it was a best-seller. I posted the recipe nearly 2 years ago on the blog (click here to view it) but unfortunately, with my diabetes diagnosis came the reality that pizza was likely going to be a thing of the past. For real this time.
Then the other night I got to thinking – what if I could make a crust with almond flour? With a bit of coconut flour and some xanthan gum tossed in, it could work… or it could be a huge failure. With my confidence high I marched into the kitchen and set out to make pizza. And to my great delight, it WAS a success. The crust was chewy and had a nice chew and bite to it. There were not “off” flavors and after it sat out for a few hours while we went shopping (whoops, forgot to wrap and chill it prior to our leaving) it was even better. Totally yum and an awesome texture.
Unlike my old pizza crust recipe, this one doesn’t require yeast. I find that it doesn’t sit well w/me so I left it out (plus, I didn’t have any on-hand) and its definitely not necessary for this new low-carb recipe.
I covered this with the lowest carb (6 carbs per 1/2 cup) marinara sauce I could find, handfuls of mozzarella, and a vast amount of pepperoni. And there ya go – 8 slices of pizza with approx 4-5 carbs per slice. That works for me!
Low-Carb/Yeast-Free/Gluten-Free Pizza Crust
makes a large (12-16 inch) pizza
1 3/4 cups almond flour
1/4 cup coconut flour
3 eggs
1/4 cup olive or coconut oil
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp italian seasoning (optional)
1/2 tsp xanthan gum
2 – 4 Tbl coconut milk (plain, unsweetened)
Beat eggs and oil until thick. Stir in remaining ingredients (except coconut milk).
Add enough milk so mixture resembles wet cement. Not thick but not runny. Maybe like a thick cake batter.
Grease pizza pan or line baking sheet with parchment paper or a silpat silicone mat (my personal choice). Spread batter out as thin/thick as you’d like and smooth the top.
Bake at 410F for 10-15 minutes (depending on thickness) or until lightly browned and top springs back when gently touched.
Remove from oven and load up with sauce, cheese, toppings as desired. Bake an additional 5-10 minutes or until cheese is melted.
Remove from oven and let cool for 6-7 minutes before slicing and enjoying.
This crust would also make great focaccia. Prepare recipe as directed except spread approx 3/4 inch thick on baking sheet. Bake until done and let cool before slicing and dipping into sauce or using for yummy sandwiches.
A note about coconut milk: I purchase the plain, unsweetened version which has an astounding 1 carb per cup. A real diet-breaker, I know. haha!
Carb Count
21 carbs for almond flour
6 carbs for coconut flour
2 carbs for eggs, coconut milk
TOTAL: 29 carbs
4 servings = 7.25 carbs
6 servings = 4.8 carbs
8 servings = 3.6 carbs
10 servings = 2.9 carbs
Note that final carb count will vary depending upon toppings/sauce used for your pizza. Carb counts above are for CRUST ONLY.
Pumpkin Roll (SF LC GF)
Just in time for fall weather, harvest parties, and Thanksgiving comes a delicious Pumpkin Roll made with nutritious and low-carb almond flour and a yummy variety of fall-scented spices. Filled with a luscious cream cheese center, this is not only a visually stunning dessert, it is so good, no one will know that it’s also good for them and sugar-free. Of course, if you want to make this with sugar, you easily can – directions for that are located below. Regardless of how you prepare your Pumpkin Roll, it’s sure to be a crowd pleaser and if you’re anything like me, a staple at your Thanksgiving Table.
Cake
4 large eggs
1 cup sugar alternative (a)
2/3 cup pureed pumpkin (b)
3/4 cup almond flour
3/4 tsp baking soda
1/2 tsp cinnamon
3/4 tsp apple pie or pumpkin pie spice
1/2 tsp xanthan gum
Filling
8 ounces cream cheese
4 Tbl butter
4 Tbl heavy cream
1 cup sugar alternative (a)
1 tsp vanilla
Preheat oven to 375F.
Makes 6-12 servings, depending on serving size
1. Beat eggs and sugar alternative until thick and creamy.
2. Add remaining ingredients (except for filling) and beat until well mixed.
3. Prepare your cookie sheet. If you have a silpat mat, grease the cookie sheet and place the mat on top. Grease the mat slightly and then dust with a few teaspoons of coconut or almond flour. If you do not have a mat, grease the cookie sheet and line with parchment paper that is also then greased and floured as above.
4. Pour batter into pan and smooth to fill the entire sheet. Bang on the counter a few times to make sure mixture is even.
5. Bake 13-15 minutes or until top springs back when touched. Cake should NOT be browned.
6. While cake is baking, prepare a thin, cotton or kitchen towel by sprinkling a few teaspoons of sugar alternative over the surface. When cake is removed from oven, loosen and then turn over immediately onto the towel. Remove the mat or parchment paper and roll up the cake with the towel. (the sugar keeps it from sticking to the towel)
7. Set aside to cool and prepare filling.
8. Place all filling ingredients into mixing bowl and beat until thick and creamy. Set into frig to chill while cake cools.
9. When cake is fully cooled, carefully unroll and spread filling evenly over the entire surface. Roll up and wrap in foil or plastic wrap and chill for several hours.
10. You can trim off each end for a more visually appealing roll or just slice and serve. Delicious with lightly sweetened whipped cream. Yum!
recipe notes
A. I prefer to use a blend of Erythritol and Stevia. In this particular recipe, I used 1/2 cup erythritol and 1/2 cup Stevia in the Raw (available for purchase at most health food or grocery stores, including Walmart) for the cake and then the same for the filling. I find that using all stevia is just too bitter and imparts a very “sugar-free” flavor. On the other hand, too much erythritol causes me to get canker sores so my days of using 100% that for my sugar-sub are over. In addition, I no longer use any sucralose whether it be liquid or powder as it makes me immediately nauseous. Really cannot stand the stuff any longer!
You could replace the erythritol and/or stevia with granulated splenda or another sugar-sub. I don’t recommend artificial sweetener (sweet-n-low, etc) as the bulk of erythritol and stevia in the raw makes for a normal size cake roll.
click here to order / for more information on erythritol
B. If you are using canned pumpkin, be sure to purchase the plain pumpkin – NOT the pumpkin pie filling.
carb counts & serving size information
6 carbs = 2/3 cup pumpkin
9 carbs = 3/4 cup almond flour
8 carbs = 8 ounces cream cheese
23 total carbs
6 servings = < 4 carbs per serving
8 servings = < 3 carbs per serving
etc...
I no longer count the carbs in the sugar-subs I use as extensive testing (aka: eating spoonfuls of the different varieties and then testing my blood sugar at different times after ingestion) has shown that these have zero impact on my personal glucose levels. That being said, your body may be different so if you are someone who reacts to the sugar-subs, you’ll want to figure in those carbs.
non sugar-free recipe
1. Replace sugar-sub in cake with 1 cup granulated sugar.
2. Replace sugar in filling with 1 cup powdered sugar.
3. Sprinkle kitchen towel with powdered sugar.
Coconut Macaroons (SF LC GF)
Free from most allergens (see note A below about nut allergies) these tiny little cookies are packed full of protein and super-duper yum. They travel very well and make an excellent addition to potlucks or parties. No need to tell anyone they are sugar-free and low-carb… they’re so delish they’ll be gobbled up immediately.
4 egg whites, room temp.
8 ounces (or approx 2 3/4 cups) unsweetened shredded coconut (a)
1 tsp vanilla
1/2 tsp cream of tartar
3/4 cup erythritol (b)
1/3 cup equivalent liquid sucralose (c)
Preheat over to 350F and line baking sheets with parchment paper or a silicone mat.
Makes 40 small cookies.
1. Beat egg whites and cream of tartar until peaks begin to form.
2. Slowly pour erythritol in and continue beating until fully incorporated and stiff peaks form.
3. Stir in vanilla and liquid surcalose and then add coconut. Mixture will deflate as it’s mixed in – that’s ok. Just try to be gentle as possible while still making sure the coconut and egg mixture are thoroughly combined.
4. Drop by teaspoonful onto prepared baking sheets and bake for 15-20 minutes, or until lightly browned.
5. Remove from oven, let cool, and enjoy! Store leftovers in covered container.
recipe notes
A. This recipe is not noted as nut-free since it does contain coconut. Here’s what Food Allergy has to say about this:
Coconut, the seed of a drupaceous fruit, has typically not been restricted in the diets of people with tree nut allergy. However, in October of 2006, the FDA began identifying coconut as a tree nut. The available medical literature contains documentation of a small number of allergic reactions to coconut; most occurred in people who were not allergic to other tree nuts. Ask your doctor if you need to avoid coconut.
B. Erythritol, what the heck is that? wikipedia has the answer. That’s a bit technical though so in plain english…
Erythritol is the sugar alcohol (polyol) that has the least impact on blood sugar. Erythritol has almost zero calories, carbs, and glycemic index. The reason is a bit different that most sugar alcohols, which are only partially absorbed in the small intestine. Most (60-90%) of the erythritol is absorbed into the blood, but is then excreted in the urine. Because of this, erythritol tends to produce much less intestinal distress than other sugar alcohols.
read more at lowcarbdiets.about.com
click here to order or for more information
I’ve found that this sugar substitute does NOT spike my blood sugar levels in the least and I enjoy the slight cooling effect it gives on the tongue.
You could replace the erythritol with granulated splenda or another sugar-sub. You’ll want to change carb counts accordingly. I don’t recommend artificial sweetener as the bulk of erythritol (or splenda) helps to create a nice meringue for the cookie base.
C. Liquid sucralose – this is basically Splenda minus the maltodextrin powder that can lead to sugar spikes and an odd after-taste. Just a few drops equals a good amount of sugar. Best of all, it’s totally yum!
click here to order or for more information
carb counts & serving size information
30 carbs = 8 ounce unsweetened shredded coconut
1 carb = 4 egg whites
31 total carbs
40 cookies = .8 carbs per cookie
Peanut Butter Pie (SF LC GF)
Peanut butter pie. A delicious treat whether you’re watching what you eat… or not! This is a very easy and quick recipe to whip up and is sure to be a crowd pleaser. The flax in the crust provides a nice amount of natural fiber and a great, different flavor to an ordinary nut crust (for those of us who just aren’t huge nut fanatics). This recipe is easily converted to a non-sugar-free recipe if desired. To put the carbs in perspective – this entire pie has 47 total carbs. A Snickers bar has 35 and a king-size bar has 69.5. SIXTY-NINE. You could eat this entire pie and still beat that king-size bar. Not that you’d *want* to do that… but you get the drift. You CAN eat low-carb and still eat fabulously!
Filling
2 cups heavy cream
8 ounces cream cheese
1/2 cup peanut butter (a)
1 tbl vanilla (b)
sweetener, to taste (c) (d)
Crust
3/4 cup almond flour
3/4 cup ground flax
1/4 cup melted coconut oil OR butter
8 – 12 drops liquid sucralose (c) (d)
Preheat over to 350F
1. To make crust: combine all ingredients, mix thoroughly and press into the bottom of a pie dish.
2. Bake at 35F for 18-20 minutes or until firm. If using coconut oil, it won’t really brown too much. Remove and let cool until room temp.
3. To make filling: whip heavy cream until fluffy and soft peaks form. Chill until ready to use.
4. In second bowl, beat cream cheese until soft and creamy. Add peanut butter, vanilla, and 6-8 drops of liquid sucralose and continue beating for an additional 2-3 minutes or until fluffy and airy.
5. Gently fold peanut butter mixture into whipped cream, adding more sucralose as desired.
6. Scoop into cooled pie shell and chill until firm – 2 hours.
7. Cut into desired number of slices, top with additional dollop of whipped cream if desired. Enjoy!
recipe notes
A. For this recipe I used Simply Jiff which has 4 net carbs per 2 Tbl. If you are using a different peanut butter, you’ll want to adjust your carb count accordingly. In addition, if you use all-natural peanut butter that does not contain sugar, this recipe is fully sugar free. I don’t believe that changes the carb count, but if it does, it’ll be a slight tick down.
B. Purchase vanilla extract that does NOT contain corn-syrup or other sugar additives. Or make your own with vanilla beans soaked in vodka for 6+ months.
C. Liquid sucralose – this is basically Splenda minus the maltodextrin powder that can lead to sugar spikes and an odd after-taste. Just a few drops equals a vast amount of sugar. Best of all, it’s totally yum!
click here to order or for more information
D. You can make this with normal sugar if you are not watching carbs or sugar intake.
For the filling, use 1/3 – 1/2 cup sugar.
For crust, use 2 Tbl sugar.
carb counts & serving size information
14 carbs = heavy cream
08 carbs = cream cheese
16 carbs = peanut butter
09 carbs = almond flour
00 carbs = ground flax
00 carbs = coconut oil
00 carbs = sugar sub
47 total carbs
8 slices = 5.9 carbs per serving
10 slices = 4.7 carbs per serving
12 slices = 3.9 carbs per serving
Chocolate Zucchini Muffins (SF LC GF)
Muffins for breakfast or as a midday snack – delicious! And this recipe below is so handy and flexible, you can do just about anything with it. In this case I’ve chosen to add cocoa powder and zucchini. You could use just the zucchini or you could add a chopped apple. You could use cocoa powder and nuts for a deliciously chocolate nutty treat. Or you could up the erythritol content and make sweet and yummy cupcakes. These are very healthy, full of fabulous fiber, and tasty tasty! Yes, we may need to eat low-carb and sugar-free, but that doesn’t mean we have to miss out on treats like muffins. Yum..
4 eggs
1/2 cup coconut oil OR butter, room temp (softened) (a)
1/4 cup cocoa powder
3/4 cup almond flour
3/4 cup ground flax
1/2 cup coconut flour
1 cup shredded zucchini (medium size) skin on
1/3 cup water
2 tsp vanilla (b)
1 tsp baking soda
1 tsp salt
1/2 cup erythritol (c)
if desired liquid sucralose (d)
Preheat over to 350F and line muffin tins with cupcake liners OR grease thoroughly.
1. Combine erythritol with coconut oil/butter and beat until creamy. Add eggs one at a time, beating 1 minute between each addition. (This helps the erythritol to be less grainy and more smooth.)
2. Add remaining ingredients and combine until thoroughly mixed. Taste batter – add drops of liquid sucralose if desired to increase sweetness.
3. Fill muffin tins 3/4 full and bake at 350F for 18 minutes.
4. Remove from oven, let cool in pan for 10 minutes, and then place on rack until full cooled.
recipe notes
A. Dairy free? You can also use palm shortening or your favorite dairy-free margarine, if you’d rather not use coconut oil.
B. Purchase vanilla extract that does NOT contain corn-syrup or other sugar additives. Or make your own with vanilla beans soaked in vodka for 6+ months.
C. Erythritol, what the heck is that? wikipedia has the answer. That’s a bit technical though so in plain english…
Erythritol is the sugar alcohol (polyol) that has the least impact on blood sugar. Erythritol has almost zero calories, carbs, and glycemic index. The reason is a bit different that most sugar alcohols, which are only partially absorbed in the small intestine. Most (60-90%) of the erythritol is absorbed into the blood, but is then excreted in the urine. Because of this, erythritol tends to produce much less intestinal distress than other sugar alcohols.
read more at lowcarbdiets.about.com
click here to order or for more information
I’ve found that this sugar substitute does NOT spike my blood sugar levels in the least and I enjoy the slight cooling effect it gives on the tongue. In these brownies, it’s almost like adding a bit of mint. Delicious!
D. Liquid sucralose – this is basically Splenda minus the maltodextrin powder that can lead to sugar spikes and an odd after-taste. Just a few drops equals a vast amount of sugar. Best of all, it’s totally yum!
click here to order or for more information
carb counts & serving size information
9 carbs = 3/4 cup almond flour
0 carbs = 3/4 cup ground flax
12 carbs = 1/2 cup coconut flour
6 carbs = 1/4 cup cocoa powder
1 carbs = 1 cup shredded zucchini
0 carbs = 1/2 cup erythitrol
0 carbs = 1 tsp baking soda
0 carbs = 1/2 tsp salt
0 carbs = 1/2 cup butter, softened
1.5 carbs = 4 eggs
29.5 total carbs
18 muffins = 1.65 carbs per muffin
12 muffins = 2.45 carbs per muffin
Best Ever Coleslaw with Jicama (GF,SF,LC)
I do love coleslaw. And jicama. Together, salad nirvana! Most store-bought coleslaw dressings are high in sugar and carbs and filled with all kinds of nasty ingredients that don’t belong in your system. A good homemade coleslaw dressing is 10,000 times better than anything in the store and the one below is super fab.
There is something comforting about a nice dish of coleslaw. It brings to mind sunny days and picnics. Meals with the family. And who can forget fried chicken? Coleslaw plays well with just about any protein: chicken, pork, beef, fish.
Tonight we’re having a family meal up at my parents’ place with another sister and her hubby and some cousins and their children who are visiting. Dad will be bbq’ing salmon and black cod and mom will be serving a number of side dishes that are off my diet either because they contain gluten or they’ve got sugar or too many carbs. So, I’m bringing my own side dishes – jicama coleslaw, of course, and sliced tomatoes, mozzarella, and basil leaves sprinkled with olive oil and balsamic vinegar.
I am salivating at the thought of the bbq’d salmon and dishes. Healthy, sugar-free, low-carb, and best of all — VERY delicious. Yum.
Best Ever Coleslaw with Jicama
serves 10+, depending on serving size
1 medium head of cabbage
1/2 medium size jicama (approx 1 1/2 cups)
3/4 cup mayo (NOT miracle whip)
2 Tbl sour cream *
2 tsp cider vinegar
1 tsp yellow mustard
1 tsp celery seed (spice)
2-5 drops of liquid sucralose **
salt & pepper to taste
Grate cabbage and jicama into a large bowl. Set aside.
In 2 cup measure or small bowl combine remaining ingredients and mix until well combined.
Pour over cabbage/jicama mixture and stir until coated and everything is thoroughly incorporated. Chill for a few hours before serving. Enjoy!
* The best and lowest carb sour cream are the Daisy or Lucerne (for those of us on the west coast). You want to purchase a full-fat sour cream as the lower-fat has more carbs. Daisy and Lucerne both are just soured cream, that’s it. Nothing else added that will boost the carb and/or sugar count.
** I use EZ Sweetz for my cooking. It’s liquid splenda and a few drops pack a real wallop. Since it’s the liquid version, it doesn’t have the odd after-taste that the powdered stuff does and it is a true 0 carb sweetener as there is no maltodextrin or other ingredients that turn to sugar in your system. We prefer the sweeter coleslaw (think Kentucky Fried Chicken, yummers!) but if you’d rather have a more savory version, you can omit the sweetener.
Carb Count
30 carbs, head of cabbage
8 carbs, 1 1/2 cups jicama
0 carbs, mayo
1 carb, 2 Tb sour cream
0 carbs, 4-5 drops sucralose
0 carbs, 1 tsp mustard
0 carbs, salt/pepper
.5 carbs, 1 tsp celery seed
0 carbs, 2 tsp cider vinegar
TOTAL: 39.5 carbs
5 servings = 7.9 carbs per serving (if you’re SUPER hungry!!)
10 servings = 3.95 carbs per serving
15 servings = 2.63 carbs per serving
Sugar-Free Low-Carb Brownies
Life would be dull indeed with the rich chocolate flavor of brownies every once in awhile. Just because you’re sugar-free or low-carb doesn’t mean you can’t enjoy this yummy treat. Using a variety of fiber rich, low-glycemic, low-carb flours ensures that the carb count is kept down and blood glucose levels remain steady. These brownies are delicious and very healthy and make a fab daily treat. Add a few chopped nuts if you’d like some crunch – but be sure to add those to the total carb count. Enjoy!
4 eggs
1 cup coconut oil OR butter (a)
3/4 cup cocoa powder
1/2 cup almond flour
1/2 cup ground flax
1/4 cup coconut flour
2 tsp vanilla (b)
1 tsp baking soda
1 tsp salt
1 1/4 cups erythritol (c)
1/2 cup equiv. liquid sucralose (d)
Preheat over to 350F and grease 13×9 baking dish.
1. Soften the coconut oil/butter in the microwave until mostly melted with just a bit of soft coconut oil/butter in the middle.
2. Combine erythritol with coconut oil/butter and beat until creamy. Add eggs and continue beating.
3. Add remaining ingredients and combine until thoroughly mixed.
4. Pour into greased 13×9 baking dish and bake at 350F for 25-30 minutes, or until cake tester (or knife) inserted in center comes out clean.
5. Let cool one full hour before cutting. Delicious at room-temp and totally fabulous when frozen and eaten cold. Yum!
recipe notes
A. Dairy free? You can also use palm shortening or your favorite dairy-free margarine, if you’d rather not use coconut oil.
B. Purchase vanilla extract that does NOT contain corn-syrup or other sugar additives. Or make your own with vanilla beans soaked in vodka for 6+ months.
C. Erythritol, what the heck is that? wikipedia has the answer. That’s a bit technical though so in plain english…
Erythritol is the sugar alcohol (polyol) that has the least impact on blood sugar. Erythritol has almost zero calories, carbs, and glycemic index. The reason is a bit different that most sugar alcohols, which are only partially absorbed in the small intestine. Most (60-90%) of the erythritol is absorbed into the blood, but is then excreted in the urine. Because of this, erythritol tends to produce much less intestinal distress than other sugar alcohols.
read more at lowcarbdiets.about.com
click here to order or for more information
I’ve found that this sugar substitute does NOT spike my blood sugar levels in the least and I enjoy the slight cooling effect it gives on the tongue. In these brownies, it’s almost like adding a bit of mint. Delicious!
D. Liquid sucralose – this is basically Splenda minus the maltodextrin powder that can lead to sugar spikes and an odd after-taste. Just a few drops equals a vast amount of sugar. Best of all, it’s totally yum! For this recipe you’ll want to use 24 drops. This combined with the erythritol makes for the best sugar-sub combo, in my opinion of course.
click here to order or for more information
carb counts & serving size information
6 carbs = 1/2 cup almond flour
0 carbs = 1/2 cup flax
8 carbs = 1/4 cup coconut
16 carbs = 3/4 cup cocoa
2.5 carbs = 4 eggs
0 carbs = 1 cup coconut oil OR butter
1 carbs = 2 tsp vanilla
1 carbs = 1 tsp baking soda
0 carbs = 2 tsp salt
0 carbs = 1 1/4 cups erythritol *
0 carbs = 1/2 cup equiv. liquid surcalose
34.5 total carbs
This recipe makes 35 small brownie squares that contain less than 1 carb per serving. Or you could cut them into 16 large squares for a total of just over 2 carbs per serving. Can’t beat that!
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