Made John a Valentines' Day treat in Another Open Diary refugee

Chocolate coconut cheesecake brownies with caramel sauce… mmmmm!

Brownies - 1 stick butter and 4oz baking chocolate melted in the microwave. Add 1/2 cup dessicated (unsweetened) coconut and 1/2 cup ground almond or cashew flour, three eggs, 1/2 cup brown sugar and 6 packets of stevia. I also added 1tbs regular flour because I wasn’t sure whether the coconut would bind together or fall apart when I baked it. Spread in a baking tray…

Then top with 1 packet cream cheese softened in the microwave, mixed with 1 egg and 4 packets stevia (you could use more if you want it sweeter)… Sprinkle chocolate chips on top and squeeze some sugar-free caramel topping over.

Bake at 350 for 30 minutes and serve with sugar-free icecream and a squirt of topping. Mmmm…

For future reference, I could have used less sugar and more stevia without messing it up. And it probably didn’t need the flour, I just wanted to be sure they’d work. Regular brownies use 2 sticks butter, but nut flour and coconut both have fat in them so you only need one. I don’t know what the carb count is, but it’s got to be about 1/3 of regular brownies because there’s so much less sugar and flour in them. These are very thin brownies, but they tasted great warm, and also cold. If you have enough nut flour you can skip the coconut - I didn’t want to open a new bag just to get half a cup out and the coconut was just sitting there in the cupboard… I like the chocolate/coconut flavour in these.

Last updated February 14, 2015