Low Carb Coconut Flour Brownies

Low Carb Coconut Flour Brownies


1/2 cup minus 1tbs coconut flour
1/2 cup cocoa powder
1/2 cup plus 2tbs kerrygold butter melted
3 eggs
1 tsp vanilla extract
1/2 cup plus 2 tbs maple syrup or honey ( i used maple grove sugar free for less net carbs!)
1) pre-heat oven to 300 and grease a 8×8 or 9×9 pan and set aside.
2) mix all the above ingredients together and spread evenly into the pan.
3) cook for 30-35 minutes or until toothpick comes out of middle clean.
4) let them cool for 30 minutes before cutting. store in an airtight container. they can be stored at room temperature or keep for a few days in the fridge.
Nutrition Facts: 16 servings

Calories 101, Total Fat 9 g, Total Carbohydrate 3 g , Dietary Fiber 2 g, Sugars 0 g. Net Carbs: 1g

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Chocolate Chia Pudding Recipe

Chocolate Chia Pudding Recipe


3/4 cup almond (rice, soy, hemp, coconut) milk, unsweetened

2 tsp maple syrup/honey or

1/4 tsp stevia

1 tsp pure vanilla extract

3 – 4 tbsp chia seeds*

1 tbsp cocoa or cacao powder, unsweetened


Add all ingredients to a Mason jar or any container with a tight lid (I prefer glass) in the order listed above – liquids first.

 Whisk well or stir vigorously with a fork until cacao powder is well combined with the rest of ingredients.

Refrigerate for at least 6 hours or overnight. When ready to eat, stir well again. Some lumps are OK, just stir well.

The thickness and sweetness can be adjusted to your taste.

Storage Instructions: Refrigerate for up to 5 days.


  • For a thick consistency pudding use 4 tbsp chia seeds, for soup like consistency (pictured) use only 3 tbsp (my favourite).

Courtesy ifoodreal.com


Chocolate Chia Pudding Recipe

Chocolate Chia Pudding Recipe