Brownie Thins

2 Tbsp. coconut oil, melted

2 Tbsp. non-diary milk (I used oat milk)

1/3 C. unsweetened cocoa powder

1 egg + 1 egg white

3 Tbsp. erythritol and monk fruit sweetener (see photo at bottom)

1/2 C. almond flour

pinch of salt

Preheat oven to 350. Grease a 9” X 5” pan with coconut oil. Mix all the dry ingredients together in a bowl. In another bowl mix the oil, egg, milk, and sweetener with an electric beater (I use a Kitchen Aid stand mixer). Gradually add the flour and mix thoroughly. Pour into greased pan and bake for 20 minutes. Allow thins to cool.; Store in an airtight container in the fridge for up to 3 weeks or freeze for 3 months.

Because the recipe used Erythritol and monk fruit which don’t raise your blood sugar, this recipe can be eaten by diabetics (but do check with your doctor first to be sure).

I bought this at whole Foods