Low Carb, GF Brownie Bites

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)  

1. Bake at 350° for 12- 15 minutes
2. 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_)

1. press one chocolate chip (point side down) into the top of each cookie prior to baking, (I used Ghirardelli 60% chips – they’re large)

OR

• 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:

JeriMillsMD.com