These brownies are easy to prepare and naturally sweetened with erythritol and stevia. Xylitol also works well if you can tolerate it. You can find oat flour at most grocery stores.

They are rich and chocolaty, but not gooey. If you use Dutch-processed cocoa they taste a bit like a hostess snack cake. Try 'em with the cranberries for a tart surprise.

Recipe and more photos here, at my blog!






Cranberry Hazelnut Holiday Brownies

One recipe of Simple Cocoa Brownies
1/2 cup frozen cranberries, chopped into halves
1/2 cup chopped hazelnuts or walnuts, toasted

If you are using frozen cranberries, thaw chopped halves in 10 second intervals in the microwave until heated through and no longer icy. Squeeze as much moisture out as you can with paper towels. Mix into batter.


Cocoa Brownies

Yields 10-12 brownies

Ingredients:
1/2 cup organic unsalted butter (1 stick)
1/2 cup unsweetened cocoa
1/2 cup erythritol or 1/4 cup plus 2 tablespoons xylitol
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
2 large organic eggs
1/4 cup organic heavy cream
1 tsp vanilla
1/8 teaspoon sea salt
1/4 cup almond flour
1/4 cup oat flour
1/4-1/2 cup chopped nuts (optional)

Preparation:
Preheat oven 350F. Melt butter and cocoa together and stir until smooth. Whisk in eggs, erythritol, and stevia. Pour cream in, whisking for a minute or two to dissolve all of the erythritol. Add in remaining ingredients, reserving nuts to stir in last. Pour batter into silicone muffins cups (fill half full) or an 8 by 8 inch pan lined with parchment or greased aluminum foil. Bake for 20-25 minutes, or until a toothpick comes out clean.

~3g net carbs per brownie