Guilt Free Brownies

For many people including myself…. few things come close to the enjoyment of a good brownie.

With their chewy-crisp edges and gooey chocolaty centre, even restrained food lovers have difficulty resisting a brownie… or the whole pan!

Unfortunately, what makes GOOD brownies so delicious is their high starch and sugar content. As the sugar caramelizes, the edges pull away and the top gets its golden-crackly sheen.

But all that sugar and starch will also send your blood sugar soaring  and your fat cells-a-storing!…there is always a downside when something tastes so good!

The ingredients in traditional brownies also promote systemic inflammation and digestive distress that last much longer than the enjoyment of your sweet treat.

How bad can it get?

Well never fear …

Kelley Herring of Guilt Free Desserts has formulated many different varieties on the traditional Brownie and has hit the nail on the head with using almond butter as the base. This gives these brownies a chewiness that’s often lacking in gluten-free versions.

Another benefit… If you can’t have nuts, this recipe is easily adaptable. You can use sunflower seed butter with the same great results.

And they’re egg-free too!


The recipe below comes from Healing Gourmet’s healthy desserts information and recipe guide –

Guilt-Free Desserts – featuring more than 40 grain-free, low-glycemic (and totally delicious) dessert recipes.

Ultimate Guilt-Free Brownies

Yield: 16 squares (One 8 x 8 inch pan)



  • 3 Tbsp. coconut flour, sifted (36 g)
  • 2 Tbsp. coconut sugar (26 g)
  • ¼ cup erythritol (60 g)
  • ¼ cup cocoa powder (40 g)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  •  tsp. sea salt


  • 10 Tbsp. water
  • 1 tsp. grass-fed gelatin
  • 1 cup almond butter, sunflower seed butter or coconut butter
  • 1 tsp. liquid stevia extract (to taste)
  • 1 tsp. vanilla extract
  • 2 Tbsp. dark chocolate chips, melted


  • Classic = 1 oz. dark chocolate + 1 oz. lightly toasted walnuts, chopped
  • Luau = 1 oz. macadamia nuts, roughly chopped + 1 oz. unsweetened coconut flakes
  • Turtle = 1 batch Paleo Caramel + 1 oz. lightly toasted pecans, chopped


  • Preheat oven to 325 F. Line the bottom of an 8-by-8 pan with unbleached parchment paper.
  • In a medium bowl, combine the coconut flour, coconut sugar, erythritol, cocoa powder, baking powder, baking soda and salt.
  • In a small bowl, add the water and sprinkle over the gelatin. Let stand 5 minutes. Add almond butter (or “nut” butter of choice), vanilla, stevia and melted chocolate. Mix well using a hand-held mixer.
  • Pour in the dry ingredients and mix well to combine.
  • Spread brownie batter into prepared pan. (If using dry toppings, now is the time to add them. If using Paleo Caramel, wait until brownies are baked to avoid caramel from sinking into batter.)
  • Transfer to oven and bake 30-35 minutes or until edges pull away and center is set. If you like your brownies fudgy and moist inside, remove when center is still “smooshy”, at about 30 minutes.
  • Transfer to ice water bath (for fastest cooling and chewiest edges) or place on a wire rack to cool completely, then slice into squares.

Paleo Caramel

Yield: 16 servings


  • 3 Tbsp. grass-fed butter or palm shortening
  • 3 Tbsp. erythritol
  • 1 Tbsp. coconut sugar
  • ½ Tbsp. coconut milk
  • 1 tsp. xanthan gum (optional, for stretch)


  • In a medium saucepan, melt the butter or shortening over low heat.
  • Add the erythritol and coconut sugar and whisk to combine. Add coconut milk and xanthan gum (if using).
  • Continue whisking over heat for 2 minutes, letting caramel bubble and darken.
  • Pour over Brownies

116 calories, 9 g fat, 1 g saturated fat, 6 g monounsaturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 10 g carbohydrate, 3 g NET carbs, 2 g sugar, 3 g fiber, 4 g protein

(NET CARBS: 4 carbs from sugar alcohols + 3 from fiber = 7 Zero Impact carbs)