Desserts & Cakes/ Gluten Free/ Low Carb

Chocolate and Coffee Brownies (Coconut Flour & Chia Seed)

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I’ve been playing around with ground chia seed as a flour and added some coconut flour to bake a moist and delicious brownie.  I was so pleased with my first batch that somehow we ate the whole lot before I could get round to taking a photograph of them.  So I baked another batch the next day.  It’s with a small degree of shame that I confess we also ate these before taking a photograph.   Finally, another batch was made and I managed to whip out my camera before eating them!

I used my coffee grinder to grind the chia seeds to a fine powder.  The Chief Taster said he could taste a slight nuttiness of the chia but I think he was looking for the taste once I told him what was in the brownies (he’s not a fan of chia).  I find whisking the ingredients help to make the brownie light but you could just as easily used a spoon and a strong arm!  They are delicious warm and also seem to improve the next day (I only found this out on my third batch…much to my shame!)

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Chocolate and Coffee Brownies (Coconut Flour & Chia Seed)

  • Servings: 2-4
  • Difficulty: easy
  • Print

INGREDIENTS

1/4 cup coconut flour

1/4 cup ground chia seed

4 eggs

1/4 cup cocoa powder (unsweetened)

1/4 cup strong brewed coffee

1/2 cup erythritol (or sugar substitute of your choice)

1/2 cup butter, melted

3oz chocolate (I used dark, high cocoa solids)

1/2 tspn salt

1/2 tspn baking soda

Additional chocolate (if required) – about 6 squares

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METHOD

  • Pre-heat the oven to 180C/350F degrees.
  • Place the butter and chocolate in a bowl over simmering water.  Stir gently as it melts.  Remove from the heat.
  • Whisk the eggs and erythritol in a bowl until blended and light in colour.
  • Add the melted chocolate mixture and whisk until blended.
  • Add the remaining ingredients and whisk until the mixture is smooth.
  • Place the mixture into a greased cake/brownie tin. For extra chocolately brownies, break up a few squares of chocolate and poke into the mixture (Purely optional – you could add nuts too).
  • Bake for 18-20 minutes.
  • Eat and enjoy!

Makes 9 brownies

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Nutrition per serving: 221 Calories, 19g Fat; 5g Protein; 9g Carbohydrate; 5g Dietary Fiber; 4g Net Carb

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7 Comments

  • Reply
    Sophie33
    November 18, 2015 at 4:03 am

    I made your tasty recipe using the 4 eggs: divine, wonderful & amazing! x

  • Reply
    Sophie33
    October 22, 2015 at 5:35 am

    Even that you are using 4 eggs, the browies look very light! Waw!!! MMMMMM!

    • Reply
      Divalicious
      October 22, 2015 at 10:03 am

      They were so moist and yummy, I’m scared to make another batch for fear of eating the whole lot in a day (again!)

  • Reply
    veezygosquatch
    October 15, 2015 at 1:18 am

    Oh wow, 4g carbs for some brownies…is there a recipe for only one? I think I would kill all of these in one sitting.

    • Reply
      Divalicious
      October 15, 2015 at 9:13 am

      Oh I did…twice. In a weekend…*hangs head with shame*..or perhaps it should be the “stride of pride”? 😉

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