Chocolate Brownies – GF & SF

Gluten and Sugar Free Brownies

I found this recipe, which I tweaked a little in a wonderful out of print cookbook, The Low Carb Gourmet by Karen Barnaby. You can make a half recipe in a 8” square pan as well. These were really good.


  • 10 ounces organic cream cheese, at room temperature
  • 16 tablespoons pastured/organic butter, at room temperature (2 sticks)
  • 4 ounces unsweetened chocolate, melted and cooled
  • Stevia liquid or powder to equal 1 cup of Sugar (I use 1 tablespoon powder)
  • 4 large, organic and pastured eggs
  • 2 teaspoons instant coffee granules
  • 1 1/2 teaspoons organic vanilla extract
  • 1 1/2 teaspoons pure chocolate extract (optional)
  • 1 1/2 cups almond meal (finely ground almonds – I make ours from crispy almonds)
  • 6 tablespoons organic Dutch-processed cocoa powder
  • 1/4 teaspoons Celtic sea salt
  • 1 1/2 teaspoon baking powder


  1. In a large bowl, beat the cream cheese and Butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
  2. In a medium bowl, mix the almond meal, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.
  3. Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store, covered, in the refrigerator.
  4. Per Brownie, if cut into 24 servings: Effective carbohydrates: 3 grams each.  Enjoy!

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