Recipe:
3 eggs (room temperature)
1/2 cup xylitol
1/2 tsp vanilla extract
2 oz unsweetened 100% chocolate
8 tbsp butter
1/4 cup unsweetened cocoa powder
1 tbsp coconut flour
1 tbsp almond flour (blanched & fine)
1 pinch sea salt
1 tbsp macadamia nut oil
Whoopie pie icing recipe (scalable depending on how many you make):
Equal parts-
- swerve (granular)
- cream cheese
- coconut cream
- In a steel bowl add eggs, xylitol, and vanilla. Whip until peaky and doubled in volume. At the same time melt the butter and chocolate in a microwave or in a bain marie.
- Once mixed and melted combine the two very slowly whisking the whole time. once mixed, add the dry ingredients.
- To mix, fold the batter rather than whisking. This keeps it light and fluffy
- using the macadamia nut oil (or sub coconut oil) grease a muffin tin. Bake at 325 F for 40-50 minutes. Using a toothpick to test when the batter is finished.
- Leave the brownies in the oven to cool completely (otherwise, they will collapse in)
- Optional whoopie pie icing. Simply mix the cream cheese, coconut cream, and swerve sweetener in the equal parts to make the filling for the whoopie pies. Enjoy!
