A few weeks ago I enjoyed the challenge of feeding about 100+ people for a post-service lunch/snack. I am always a fan of food and fellowship, so I definitely intended to provide a real MEAL to the large group. I know we have quite a variety of food preferences/allergies at the church ranging from gluten-free people to Trim Healthy Mamas, and I wanted to help cover them all.
The meal I chose was a spaghetti and meat sauce meal, which I served with regular noodles, gluten-free noodles, or Dreamfield’s pasta. Then, there was a side salad, dressing, and dessert. I made three different kinds of brownies: normal boxed Betty Crocker, a gluten-free flour one, and this amazing version for us sugar-free, Trim Healthy Mamas. [Tweet “Must-have #trimhealthymama Almond-flour brownies!! Gotta try this!”]
It was a total hit! I believe I made a double batch to make sure I had enough for our crowd, which thankfully meant I brought some home (yes, my husband was THRILLED!) In the S setting of the lunch, they were perfect!
Trim, Healthy Tuesday: Amazing Almond Flour Brownies (THM S-Style Delight)
Ingredients:
- 3/4 cup almond flour
- 1/4 tsp real salt
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 cup xylitol
- 1/4 cup erythritol
- 1/2 tsp stevia
- 3 large eggs (organic, if possible)
- 1 tsp vanilla extract
- 1/3 cup coconut oil
- 1/2 cup 60% (or darker) dark chocolate chips
Directions:
- Preheat oven to 350F.
- In small bowl (or pot on stove), melt together the 1/2 cup chocolate chips with the coconut oil. Don’t let the mixture get too hot, but you do want it to be completely liquid.
- In a separate bowl, mix together the almond flour, salt, cocoa powder, and baking powder and set aside.
- In another medium/large bowl, beat together the eggs, sweeteners, and vanilla.
- Slowly pour the slightly cooled melted chocolate mixture into the egg mixture while mixing until fully incorporated. Room temperature eggs are ideal as they will not solidify the coconut oil, but if they are not room temperature a slightly warmer coconut oil may be necessary. If the coconut oil does chunk up a bit, just continue to mix the mixture with next add-ins as thoroughly as possible and don’t worry about it.
- Add the dry ingredients to the chocolate mixture and mix completely.
- Pour the batter into a sprayed/oiled 8×8 pan.
- Bake for 30 minutes or until a toothpick poked into the center comes out clean.
- Cool completely and serve up!
This recipe was a total hit among all the Trim Healthy Mamas at the church, a few teens who tested out the “sugar free brownie” and definitely several husbands! Now, that’s a testimony! What’s your favorite meal to serve up at a church fellowship? Share below in the comment section.
Enjoy!
- 3/4 cup almond flour
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 cup xylitol
- 1/4 up erythritol
- 1/2 tsp NuNaturals Stevia
- 3 large eggs, organic if possible
- 1 tsp vanilla extract
- 1/3 cup coconut oil (expeller pressed will not have the coconut flavor of virgin)
- 1/2 cup 60% (or darker) dark chocolate chips
- Preheat oven to 350F.
- In small bowl (or pot on the stove), melt together the 1/2 cup chocolate chips with the oil. When melted, whisk to combine. Set aside to cool completely.
- In separate bowl, mix together the almond flour, salt, cocoa powder, and baking powder and set aside.
- In another larger bowl, mix the eggs, sweeteners, and vanilla.
- Slowly pour the melted chocolate mixture into the egg mixture while mixing until fully incorporated.
- Add the dry ingredients to the chocolate mixture and mix completely, making sure to thoroughly mix out any chunks and flour clumps.
- Pour batter into a sprayed/oiled 8×8 pan.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Cool and enjoy!
Amy says
Thank you for sharing this. I have not used almond flour yet, this will be a surprise for the family.
JulieFilter says
Oh, yes, it will be! Almond flour is heavenly in baked goods!
April says
Great recipe ideas Julie! And congrats on cooking for 100+ – wow!
I made a sugar free chocolate “brownie” that was a surprise hit over here. Dates – 20 or so, walnuts, cocoa powder and a splash- about 1 Tbs of water. Process in food processor. Next shape into a rectangle that’s about 1 inch thick. Freeze for at least 2 hours- then cut into bars/ strips. Voila! It’s basically a chocolate brownie Larabar. No sugar- no grain- no gluten!! I keep it in the freezer and cut off pieces as needed.
JulieFilter says
Awesome April! I’ve made those before…yummmm!!! With the Trim Healthy Mama guidelines, dates wouldn’t be ideal in a recipe like this because of spiking blood sugar. Added to the almond flour, it’s a double fuel no-no =0). I enjoy giving my kids the dates, though, and I have one who just likes to eat them straight =0). Of course, I still limit them to 1-2….
Stacy @Stacy Makes Cents says
I looooooooooooooooove almond flour brownies! But I add nuts instead of chocolate – now I think I need to add both. LOL
Thanks for linking at Trim Healthy Tuesday!
Colleen says
Any idea how many calories or carbs? tia
Donna says
Could you use all xylitol?? That is the only THM sweetener I have so far!
JulieFilter says
You COULD, but I have found that it upsets my stomach when used in too large of a quantity. So, something to watch and see.