Sugar-Free, Grain-Free Brownies


Cutting Down on (or out)...

grains and sugar is only hard if you can’t have a nice moist brownie, right? Here’s a great way to make breakfast fun, get plenty of good fat, fiber, and protein, and have loads leftover for the week ahead. Add a sugar-free traditional cream cheese frosting or Lily’s chocolate chips as we did here. Make this recipe into cake, brownies, muffins or even waffles. Stay fierce!



  • 16oz (about 2 cups) of roasted nut butter (you can mix cashew, almond, and macadamia nut; macadamia nut is the best because of it’s high-fat to carb/protein ratio)
  • 11 eggs (technically you can use as little as 8 eggs if needed)
  • 2 tbs apple cider vinegar
  • 2 cup of erythritol (we use organic erythritol with stevia or Lakanto brand) and a drop of stevia glycerite (to taste)
  • 1 cup of cocoa powder
  • 2 tsp baking soda
  • ¼ teaspoon sea salt

What to do:

  • Prepare baking dish or bread pan with coconut oil
  • Blend together the nut butter and eggs in a food processor until very smooth
  • Add erythritol, stevia and salt, mix
  • Add cocoa powder, mix
  • Add apple cider vinegar and baking soda, blend
  • Taste batter and be sure it’s to your liking
  • Pour batter into the baking dish of your choice (or waffle iron even)
  • Bake at 350° for 45 minutes. Cool on cooling rack for 2 hours


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