PALEO BROWNIE IN A CUP

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PALEO BROWNIE IN A CUP image

Categories     Cake     Chocolate     Egg     Nut     Dessert     Bake     Low Carb     Quick & Easy     Winter

Yield 2 2

Number Of Ingredients 11

1/3 cup thick coconut cream such as Native Forest organic Full-fat coconut milk, or Native Forest Premium Coconut Cream
1 large egg
Sweeten to taste with about 6 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1 tablespoon PureLo Lo Han Sweetener by Swanson, or 1/4 cup raw honey, or your favorite sweetener.
1/2 tablespoon vanilla extract
1/8 heaping teaspoon unprocessed salt
1/4 teaspoon Mt. Hagen organic decaffeinated coffee
1/4 cup coconut oil, melted but not hot
3 tablespoons pure cacao powder
1/2 teaspoon ground cinnamon
1/3 cup almond meal or flour
1/3 cup nuts, soaked and toasted if possible (See All About Nuts)

Steps:

  • In a small mixing bowl or a 2-cup measuring cup, whisk together the coconut milk, egg, sweetener, vanilla, salt, coffee powder, and melted coconut oil. Stir in the cacao powder, cinnamon, almond meal, and nuts. Mix until smooth. Pour the batter into 2 small 8-oz cups and bake 18 - 20 minutes. Serve with Instant Coconut Whipped Cream. Yum! Whisk the ingredients together, and pour into two 8-ounce cups. Bake 20 minutes and enjoy!

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