Jeri’s Low Carb, GF Brownie Bites
12 Tablespoons butter
½ cup date sugar
3 Jumbo eggs
1 teaspoon vanilla
1/8 teaspoon almond extract
½ cup sour cream
scant ½ teaspoon salt
¾ teaspoon baking soda
1 teaspoon instant coffee powder (decaf)
¼ + 2 tablespoons cup cocoa powder
3 cups blanched almond flour
1 cup finely shredded UNSWEETENED coconut
In a large bowl.
Melt the butter then add the sugar. Mix with a SPOON till well combined then whip with a mixer (I use a little electric hand mixer)
Add the eggs, sour cream, salt, vanilla, almond extract and coffee powder. Mix to combine.
Add the cocoa powder and mix with a SPOON till combined then use a mixer till the mix is fluffy.
Fold in half the almond flour then use mixer to combine fully. /fold in the rest of the almond flour then mix to combine,
The mixture is now very thick so use a large spoon to mix in the coconut till well combined.
(If you are going to mix in chips and cherries, do it now)
Line 3 cookie sheets with parchment paper. Drop the dough by rounded tablespoon then use your hands to gently roll into balls (about 1¼ inches each) Then gently flatten the top with one finger. Makes 54 pieces—18 per cookie sheet)
- Bake at 350° for 12- 15 minutes
- Outside will be crisp, centers will be soft and fudgy with a little texture from the coconut)
OPTIONAL: (if you are not on a low carb diet_)
- press one chocolate chip (point side down) into the top of each cookie prior to baking, (I used Ghirardelli 60% chips – they’re large)
- Mix one cup of small chocolate chips (I used Hershey’s extra dark—they’re small) plus one cup unsweetened dried tart cherries into the dough before portioning out. These are AWESOME! I just took them to an event. They are much higher carb than the basic recipe because of the fruit and chocolate chips)
Nutritional info for the 54 cookie balls: