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Home » Chocolate Banana Brownies (Low Carb, Grain-free)

Chocolate Banana Brownies (Low Carb, Grain-free)

By Kim Hardesty

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Low carb keto chocolate banana brownies are super moist thanks to coconut milk. Almond and coconut flour make them a delicious diary-free and Paleo treat.

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Two low carb chocolate brownies topped with walnuts stacked on a white plate with a glass jar of almond milk in the background.

Originally, I developed this recipe to be a low carb Chocolate Banana Bread. After preparing it in mini loaf pans, as muffins, and in a regular sized loaf pan, I decided it would make amazing low carb brownies. The texture is moist and fudgy and delicious.

Don’t get me wrong, the recipe works beautifully baked in loaves or as muffins, but the texture — oh, the texture! I have never eaten anything so moist in my life. To call it a chocolate banana bread or cake did not do it justice. With a texture so rich, moist and fudgy, chocolate banana brownies was perfect.

The banana flavor does not overwhelm the chocolate and the texture appears cake-like in the photos, but deceives. The first and second time I made this recipe I used my favorite mix of Bensdorp and Black Cocoa from King Arthur Flour and the color was so dark they did not photograph well.

Using regular Hershey’s Cocoa resulted in the color you see pictured here, which is pretty dark. Both were good, but I preferred the flavor of my cocoa mix just a teeny bit more.

These uber-moist keto chocolate banana brownies would make the most awesome base for a sundae!

Two moist low carb brownies topped with walnuts stacked on a white plate.

I just want to say a few things about the recipe before you run-off to make these!

[LOW CARB BAKING INFO] Low carb baking is different than regular baking. It took me several years to forget what I knew about regular baking. Once I did, my low carb, gluten-free and dairy-free recipe have become better for it.

My batters are much thicker than regular batters – this provides structure with out having to add gums and other thickeners. I use a minimal amount of Erythritol, Swerve or Xylitol. These ingredients are expensive so I use less of them and augment with Stevia Glycerite, which is a very concentrated sweetener. All of my baked goods are much less sweet than traditional items. That’s how I like it. Add more sweetener per your taste. Lastly, baking is fun – enjoy!

These fudgy Low Carb Keto Chocolate Banana Brownies are 5 net carbs each

[Disclosure: This recipe contains affiliate links.]

Grain-free, Chocolate Banana Bread Brownies are amazingly moist and fudgy. | low carb, gluten-free, dairy-free, Paleo | http://lowcarbmaven.com

Low Carb Keto Chocolate Banana Brownies

Low Carb Keto Chocolate Banana Brownies is an out-of-this-world recipe that is not only gluten-free but dairy-free and Paleo, too. Chocolate and Bananas? Yes, please!
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 16
Calories: 159kcal
Author: lowcarbmaven.com

Ingredients

Dry Ingredients

  • 2 cups Almond Flour
  • 1/3 cup Coconut Flour
  • 1/3 cup cocoa powder (sifted before measuring!)
  • 1/2 cup low carb sugar (or Swerve or Lakanto)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 5 oz over-ripe banana (one medium)
  • 1 teaspoon vanilla
  • 1/4 teaspoon maple extract
  • 1/4 teaspoon banana extract (or almond or chocolate)
  • 1/2 teaspoon stevia glycerite
  • 3 large eggs
  • 1/4 cup full fat coconut milk
  • 1 tablespoon vinegar

Optional Ingredients shown in photo

  • 1/2 cup walnuts
  • 3 tablespoons Lili’s Sugar-free Chocolate Chips or your favorite low sugar chocolate

Instructions

Preparation:

  • Preheat the oven to 350 and position the rack in the lower third of the oven.  Chop the nuts.
  • Spray a 9 x 9 inch square metal brownie pan with cooking spray. Cut a piece of parchment paper wide enough to cover the bottom of the pan, come up the sides and drape over. Position it in the pan.

Method:

  • Before measuring the dry ingredients, fluff them up with a whisk to remove any lumps and sift the coco powder before measure. Lumps indicate compaction and you will end up using more than called for in the recipe.  (SEE NOTES)
  • Measure and add the dry ingredients to a medium bowl and whisk together until combined. Add 2/3 of the nuts, stirring them in. In a smaller bowl, mash the banana with a fork – then add the flavorings, the eggs one-by-one, the coconut milk, and vinegar mixing in between additions. Scrape into the bowl with the dry ingredients and mix with a hand mixer until completely incorporated.
  • With a spoon, place the batter evenly around the brownie pan. With the back of the spoon, gently distribute the batter in the pan – it is very thick and you will not be able to distribute it evenly with the spoon. Cut a piece of waxed paper and spray it with baking spray. Lay it over the batter and VERY GENTLY, with a sliding motion, use your fingers and hands to distribute the batter as evenly as you can. It just takes a minute and it won’t be perfect — don’t worry, it will fill-in as it cooks. Add the rest of the nuts and all of the chocolate to the top, barely pressing them into the batter.

Bake:

  • Place in the oven and cook for about 25 minutes. The chocolate banana brownies are ready when the top feels springy, but not soggy and wet, when lightly pressed with a finger.
  • Cut into 16 servings. Each brownie is 5 net carbs. 

Notes

Here are some tips to avoid dry brownies:
  1. Cocoa powder needs to be sifted. Often times when bringing it home from the store, it is caked together so tightly that one needs to scrape it out with a spoon, resulting in clumps of compacted product. This leads to using much more cocoa than a recipe calls for. I break up and sift cocoa from the store and either put it back in the same container or put it into a different air tight container. Actually, I buy good cocoa powder from King Arthur’s flour (Black cocoa, and Bensdorp/red cocoa) and I mix them 1:1 or 1:2. This results in a dark and complex cocoa that tastes exactly like dark chocolate with some smokey overtones. It’s what I used in this recipe and why they are so dark in color.
  2. Again, ingredient compaction. Make sure to whisk to fluff-up any low carb flour before measuring. Almond flour and particularly coconut flour tend to form clumps. Measuring compacted ingredients leads to over-measuring and, in the case of coconut flour which absorbs so much moisture, leads to dry baked goods.
  3. Glass baking dishes require the temperature to be lowered 20 degrees F. They take longer to heat, but also hold onto heat for a much longer period of time. This means that baked goods continues to cook for a while they cool outside of the oven. If I use a glass baking dish, I make sure to take my goodies out of the oven just before they are done. Sometimes this leads to mild sinking in the middle. I find that glass baking dishes are famous for producing baked goods with overdone sides and underdone middles.
  4. This recipe was cooked in a large (25 year old) gas oven. I have found that electric ovens, especially smaller wall ovens, require a slight decrease in temperature or shorter cook time. I have a new electric oven and have had to adjust baking times when making recipes I had tested in my older oven.

Nutrition

Calories: 159kcal | Carbohydrates: 9g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 213mg | Potassium: 225mg | Fiber: 4g | Vitamin A: 50IU | Vitamin C: 0.8mg | Calcium: 100mg | Iron: 1.1mg

About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Desserts Tagged With: Almond Flour, Coconut Flour, Dairy-Free Option

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  1. Jeannine

    December 31, 2022 at 11:25 am

    This has become one My my go-to muffin recipes. Oh yummy, yummy, yummy!

    Reply
  2. Isabel

    October 18, 2020 at 8:18 am

    I used 1 1/2 banana instead of only one medium because I didnt have banana extract. They came just fine. Although I put extra baking powder, they come out a bit flat, I think because It is not the normal flour. .

    Reply
  3. Eilnaz

    September 19, 2020 at 12:59 pm

    Hey I don’t have a 9×9 inch metal square pan. I only have 12 x 8 metal pan. Anything else I can use, I have other types but not the one you require ..

    Thanks!
    Eilnaz

    Reply
    • Kim Hardesty

      September 19, 2020 at 5:28 pm

      A 12×8 pan should work, Eilnaz! -Kim

      Reply
  4. michelle

    August 31, 2020 at 7:15 pm

    Hi Kim! These were amazing! My husband and kids loved it! Thanks for sharing this recipe :) I didn’t have the coconut milk and substituted it with Almond milk and it turned out great. I used 2 ripe bananas (for a little more sweetness) and added a little less of the other sweetners along with chia seeds, it was so moist! I’m adding this to my family’s recipe vault!

    Reply
  5. Jennifer

    May 24, 2020 at 11:50 am

    Love these brownies When I add the sugar free chocolate chips and bake in muffin tin, it tastes very similar to this Spunkmeyer muffins.

    Reply
  6. Nat

    May 6, 2020 at 4:18 pm

    Hi I was very excited about this recipe, we tasted the raw batter delicious. But when they came out of the oven they were very dry. It seemed I forgot to put coconut oil or butter but it was very dry not chewy at all. I only put it 18 mins instead of 25 in the oven, still not soft.
    I did not use coconut milk I used almond milk should I have used coconut oil??

    Reply
    • Kim Hardesty

      May 7, 2020 at 8:09 am

      Hi Nat. I’m sorry the recipe was less than expected. I have a few ideas why it might have been dry…

      1. Cocoa powder needs to be sifted. Often times when bringing it home from the store, it is caked together so tightly that one needs to scrape it out with a spoon, resulting in clumps of compacted product. This leads to using much more cocoa than a recipe calls for. I break up and sift cocoa from the store and either put it back in the same container or put it into a different air tight container. Actually, I buy good cocoa powder from King Arthur’s flour (Black cocoa, and Bensdorp/red cocoa) and I mix them 1:1 or 1:2. This results in a dark and complex cocoa that tastes exactly like dark chocolate with some smokey overtones. It’s what I used in this recipe and why they are so dark in color.
      2. Again, ingredient compaction. Make sure to whisk to fluff-up any low carb flour before measuring. Almond flour and particularly coconut flour tend to form clumps. Measuring compacted ingredients leads to over-measuring and, in the case of coconut flour which absorbs so much moisture, leads to dry baked goods.
      3. Glass baking dishes require the temperature to be lowered 20 degrees F. They take longer to heat, but also hold onto heat for a much longer period of time. This means that baked goods continues to cook for a while they cool outside of the oven. If I use a glass baking dish, I make sure to take my goodies out of the oven just before they are done. Sometimes this leads to mild sinking in the middle. I find that glass baking dishes are famous for producing baked goods with overdone sides and underdone middles.
      4. This recipe was cooked in a large (25 year old) gas oven. I have found that electric ovens, especially smaller wall ovens, require a slight decrease in temperature or shorter cook time. I have a new electric oven and have had to adjust baking times when making recipes I had tested in my older oven.

      I hope these ideas help because this really is a nice, moist recipe that is also great as cupcakes/muffins. Have a nice day. -Kim

      Reply
  7. Noura

    May 3, 2020 at 2:37 am

    Has anyone tried freezing these? I’m worried I’ll end up eating them all otherwise!

    Reply
    • Kim Hardesty

      May 3, 2020 at 11:34 am

      Hi Noura. Low carb baked good freeze beautifully. Enjoy! -Kim

      Reply
  8. Lisa Fleury

    April 20, 2020 at 1:37 pm

    Absolutely delicious – and moist! I added an extra banana. Also used Monkfruit sugar but used slightly less so it was less sweet and more chocolate-banana taste. Thank you!

    Reply
  9. Jennifer

    March 30, 2020 at 11:58 am

    These are amazing- I’ve made them as muffins, bread and brownies and even my pickiest eater loves them!

    Reply
  10. Mary McEvers@ymail.com

    March 4, 2020 at 7:17 pm

    Best Keto desert I have had.

    Reply
  11. Madison

    March 7, 2019 at 3:34 pm

    Hi! I’m trying to make these for my mom, but she’s super strict about how much swerve we’re able to use because it’s expensive. Is it okay to use coconut sugar instead?

    Reply
    • Madi

      March 7, 2019 at 4:55 pm

      Okay so I did it! I used the same about of coconut sugar and their super super good! Also I made 3 flax eggs instead of regular eggs because I didn’t have them! Super yummy! Oh and also I didn’t have any of the right extracts except vanilla, but I used sugar free maple syrup and simply syrups like for coffee in mocha and it’s tasty! Thanks!

      Reply
      • Kim

        March 8, 2019 at 7:36 am

        Great! I’m glad that your recipe tinkering worked out. I love the new recipe you created and am happy to hear that the flax eggs were a success! -Kim

        Reply
    • Kim

      March 8, 2019 at 7:35 am

      I’m sorry I missed this yesterday. Yes, the coconut sugar is fine – not low carb, but it will work just fine. -Kim

      Reply
  12. Geri

    March 4, 2019 at 1:35 pm

    This looks delicious, but I don’t like coconut that much. What could be substituted for coconut milk?

    Reply
    • Kim

      March 5, 2019 at 9:21 am

      Hi Geri. Try using heavy cream. -Kim

      Reply
  13. Kathy Spradlin

    January 27, 2019 at 3:05 pm

    Super brownies made with pumpkin instead of banana, since I don’t have kids or bananas. And I’ll be trying it as muffins or cupcakes too! Thanks for all your great recipes!

    Reply
    • Kim

      January 27, 2019 at 5:09 pm

      I’m glad you liked it, Kathy. Thanks for coming back to let me know. Have a great week! -Kim

      Reply
    • Kendra Passon

      September 30, 2020 at 3:16 pm

      I was thinking the same thing. Will use pumpkin instead of banana.

      Reply
  14. Hannah

    January 16, 2019 at 12:12 am

    I made these today & added 1 tbsp instant coffee – AMAZING!!!

    Reply
  15. Mira

    August 27, 2018 at 1:05 pm

    Kim: I assume you can substitute Avocado for the ripe Banana?

    Reply
    • Kim

      August 28, 2018 at 10:13 am

      I have not tried because this was a way to use up overripe bananas from my kids. but I bet you could. You may need to use more sweetener. -Kim

      Reply
  16. Julie

    July 9, 2018 at 10:57 am

    I’m very confused with the measurements for each thing. What do you mean by 3.75 eggs ? Or .34 cup? Would really love to make these brownies but I’m confused.-

    Reply
    • Kim

      July 9, 2018 at 1:21 pm

      Hi Julie. I’m not seeing the 3.75 eggs. I just went through the recipe and deleted any of the gram measurements I included for European visitors. Let me know if it looks better now. -Kim

      Reply
  17. Kayt

    March 8, 2018 at 1:03 pm

    Hello! I wondered if you have ever tried doubling the recipe for a 9×13 pan?? I’m planning on trying out your suggestion of the canned pumpkin, only because we don’t have bananas on hand. Thanks for taking the time to keep this blog, and for creating such fantastic recipes!

    Reply
    • Kim

      March 8, 2018 at 1:08 pm

      I haven’t doubled the recipe, but I don’t thing it would be any problem. I actually haven’t tried it with pumpkin. It was a suggestion from another reader who said she tried it. I have only made it with the banana. I generally make these for my kids and just have one or a half a piece. Enjoy. -Kim

      Reply
      • Kayt

        March 8, 2018 at 1:50 pm

        The day that I can have “just one” of anything will be a happy one! Thanks for the quick response, I’ll post results!

        Reply
  18. Rebekah

    February 9, 2018 at 10:09 pm

    Culd the coconut flour be substituted with a different flour, or more almond flour?

    Reply
    • Kim

      February 10, 2018 at 10:53 am

      Sure, you can use all almond flour. I’m not sure how much to add since I didn’t test the recipe with all almond flour. Start with 1/2 a cup? -Kim

      Reply
      • Kerri

        December 18, 2018 at 3:03 am

        Or – any way of using all coconut flour ..?? And no almond flour .?

        Reply
        • Kim

          January 6, 2019 at 12:18 pm

          Hi Kerri, you would do better searching for an all coconut flour recipe. Each recipe has to be engineered and tested multiple times (sometimes as many as 10 times) to get it right. You just can’t do a straight sub. Sorry. -Kim

          Reply
  19. Jessica

    February 4, 2018 at 9:54 am

    What a great recipe! I recently was diagnosed with gestational diabetes and trying to keep some joy in life while limiting myself to such a strict diet has been nearly impossible until finding this site! These brownies are moist, gooey and fudgey and have such a great flavor to them! I subbed apple cider vinegar for white and they still taste great. I also only used 1/3 cup sugar substitute, as a previous recipe from this site was just a tad too sweet for me. I couldn’t be happier with this recipe. I cut my batch into 12 servings so each brownie is less than 1 carb serving (or 13g carb each). Taking out a bit of sugar also helped lower carbs. Thank you!

    Reply
    • Kim

      February 4, 2018 at 10:11 am

      Great, Jessica! I’m so glad you like the recipe. It’s one my kids always enjoy and a great way to get rid of that overripe banana that they always seem to leave around. Thanks for commenting and for sharing your thoughts. Have a great weekend. -Kim

      Reply
  20. Mary Ortwine

    December 22, 2017 at 10:20 am

    Can I substitute granulated monk fruit for the sweeteners? I find an aftertaste with Swerve. Subtle but it’s there. Haven’t tried the other one you mention. Would this also cover the stevia glycerite as well? Thanks!

    Reply
    • Kim

      December 22, 2017 at 12:05 pm

      Sure, you can use the Monkfruit sweetener – it the Lakanto, right? I found that if I used more it affects the texture and that is why I use the Stevia to add more sweetness. -Kim

      Reply
  21. Delena

    October 30, 2017 at 10:55 am

    It says that they are 6g carbs and 159cals per serving . whats the serving size in oz, grams etc…? thanx cant wait to try

    Reply
    • Kim

      November 2, 2017 at 10:03 am

      Hi Delena. I don’t have a serving size in grams. I just divide or cut the recipe evenly and each piece is a serving. -Kim

      Reply
  22. Karen A

    April 24, 2017 at 4:59 am

    These are very good. I’ll add this recipe to my book. I did use 3 duck eggs somthey were more cakey but no problem!

    Reply
    • Kim

      April 24, 2017 at 7:41 am

      Wow, duck eggs! Glad they were still good despite the recipe change! ? Have a great day. -Kim

      Reply
      • Karen A

        April 24, 2017 at 5:52 pm

        These are WONDERFUL, I’ve past it on to 2 low carb friends!

        Reply
        • Kim

          April 24, 2017 at 6:11 pm

          I’m so glad! Thank you, Karen! -Kim

          Reply
  23. amber

    January 6, 2017 at 8:30 pm

    Can the coconut milk be subbed with hwc? These look so amazing, I will eat zero carb all day to eat these at night!!!

    Reply
    • Kim

      January 7, 2017 at 7:01 am

      Sure, you can sub. I would actually do 3 parts cream and 1 part water, since coconut milk is a little thinner. I haven’t tested the recipe with the HWC but it should sub fine. These blotter is super thick so spread it into the pan quickly before it thickens more as it sits. I hope you like them. -Kim

      Reply
      • Lee

        January 7, 2019 at 3:06 pm

        What is HWC?

        Reply
        • Kim

          January 9, 2019 at 11:34 am

          Heavy Whipping Cream. I will make that more clear in the post. Thank you, Lee. -Kim

          Reply
  24. Maria

    August 17, 2016 at 6:26 pm

    Hello, these look terrific! Going to be trying them in the next day or two, curious what purpose the parchment serves. Is it mainly for the bottom? I only have a round pan and not looking forward to trying to line the whole thing lol :)

    Reply
    • Kim

      August 17, 2016 at 7:08 pm

      Hi Maria. Cut out a circle so that it doesn’t stick to the bottom of the pan. The brownies are extremely moist and fudgy. Cut around the edge when they are ready to be cut and removed from the pan. Enjoy! -Kim

      Reply
      • Maria

        August 18, 2016 at 2:37 pm

        perfect! thank you!

        Reply
        • Kim

          August 18, 2016 at 3:07 pm

          Awesome. Have a great day! -Kim

          Reply
  25. Kelly

    June 19, 2016 at 4:39 pm

    Hey Kim, I want to try this recipe for a dinner party this week. I’d like to use a combo of almond meal and hazelnut meal. What are your thoughts of using both in this recipe?

    Reply
    • Kim

      June 19, 2016 at 5:06 pm

      Kelly, for some reason, ground walnuts popped into my mind. They are lower in carbs like hazelnut meal and are more moist than hazelnut meal. If you have almond flour (blanched, ground almonds) you will have a better results than using almond meal (ground almonds with the skin). I’d say go for it. Let me just say that you are brave not testing the change before bringing! :) I know the recipe as written is really good, but I can’t guarantee the tweak. Let me know how it tastes with the hazelnut meal because I love how the combination sounds. Have a great week! -Kim

      Reply
      • Kelly

        June 20, 2016 at 4:57 am

        Thanks for the reply Kim. I have the super fine blanched almond meal. If the hazelnuts are drier, I certainly don’t want a dry dessert.

        Reply
        • Kim

          June 20, 2016 at 7:34 am

          Hi Kelly. It’s not really that they are “drier” but have more texture, I guess. They might be really great in the recipe! The recipe is so fudgy that it might not make a difference. I’m sorry if my response sounded off. My children are home for the Summer and one of them honestly doesn’t stop talking or making noise from morning until night. I’m interrupted at least every 30 seconds. It’s not good for coherent thought…. Try it and see if you like it. It’s only cooking. :) Have a great day and thanks for your understanding. -Kim

          Reply
  26. Linda Dixon

    June 19, 2016 at 4:36 am

    What is a sub for stevia glycerate ?

    Reply
    • Kim

      June 19, 2016 at 11:34 am

      Hi Linda, great question. Use more sweetener or liquid stevia to taste. :) -Kim

      Reply
  27. Rhonda from Baddeck

    June 18, 2016 at 7:41 am

    These are magnificent! I substituted heavy cream for coconut milk (because that’s what I had), and used only almond flavoring. They are incredibly moist and delicious. Thanks for putting the weight measurement required for the bananas (6 oz.) because the first banana I mashed was only 3.7 oz and that would have made the brownies too dry. These are definitely doing in the “Keeper” file!

    Reply
    • Kim

      June 18, 2016 at 8:31 am

      Rhonda, I’m so glad you liked the brownies and I love that you used the almond flavoring! Yum! Thank you so much for taking the time to leave a comment. You made my day! Have a great weekend. -Kim

      Reply
  28. Dee

    June 2, 2016 at 10:25 am

    I have a question about the banana as well.
    Wondering if sour cream can be subbed?

    Reply
    • Kim

      June 2, 2016 at 11:35 am

      Dee, I have never tried subbing sour cream for the banana because I intended to use the banana; which lends extreme moistness and subtle flavor to the banana bread brownies. You can try, but I don’t know the results would be as it would completely change the recipe. If you just don’t like bananas I think that subbing canned pumpkin would work. If you want another brownie recipe you can try this one http://www.lowcarbmaven.com/fudgy-keto-brownies/ . Please let me know if I can answer any more questions. :) Have a great weekend! -Kim

      Reply
  29. Darla

    September 18, 2015 at 11:33 am

    These look soo yummy! Does the banana serve any truly necessary purpose? I only ask because of diabetes… I try to stay away from fruit.

    Reply
    • Kim

      September 18, 2015 at 12:18 pm

      Hi, Darla. Great question. Yes, the banana makes the brownies so fudgy – it is important. You could try to sub canned pumpkin and lower the carbs by almost 1 gram and use Lily’s chocolate chips which would also help. I developed the recipe before I knew about Lily’s sugar-free chocolate chips. I hope this helps. -Kim

      Reply
  30. Patti C.

    June 30, 2015 at 7:39 am

    I just found your blog, as I’m constantly researching almond flour low-carb recipes, been eating LC 6 mos (I’m fighting pre-diabetic sugar levels). Your site and recipes look “out of this world” good and I can’t wait to try them. I’m impressed that your shortcakes and brownies are described as “moist,” and shortbread cookies described as “crisp” because my forays into LC baking haven’t given me consistent results. Thx also for explicit recipe instructions.

    Question though, on your recipes I see you add “vinegar.” Do you prefer distilled white or apple vinegar?
    Thanks, and I look forward to more of your recipes!

    Reply
    • Kim

      June 30, 2015 at 8:33 am

      Hi Patti. Thanks so much for taking the time to say “hello”. Yes, aren’t we lucky to have such wonderful low carb ingredients available, like nut flours, that result in moist baked goods! I agree – crispy cookies are impossible in low carb recipes, so I sweetened a cracker recipe. Is it the same buttery texture as a traditional cookie? No. But, it is crispy and not cakey. I’m glad you find the recipes explicit as I strive to be as clear as possible. As far as the vinegar, I use white distilled so that it doesn’t add any off flavors. Such a great question! Have a nice week. -Kim

      Reply
  31. Michelle @ Modern Acupuncture

    March 4, 2015 at 7:29 pm

    These look so delicious! Holy moly! You are completely right, these would be killer as a base for ice cream sundaes :) And thank you for teaching me about baking without grains each time I read your blog! I’m understanding it more and more with each post!

    Reply
    • Kim

      March 4, 2015 at 9:40 pm

      Thanks, Michelle. I’m glad you are finding my posts informative! I think this is one of the nicest comments I’ve received.
      -Kim

      Reply
  32. Gingi

    March 3, 2015 at 9:35 am

    HOLY COW, these look delicious!! I want to have!!!!! <3 – http://www.domesticgeekgirl.com

    Reply
    • Kim

      March 3, 2015 at 10:07 am

      Thanks, Gingi! They didn’t last too long… Luckily, they are easy to make.
      -Kim

      Reply
      • Gingi

        March 3, 2015 at 3:31 pm

        Seriously wishing I had all the ingredients on hand to make some right now… *pout*

        Reply
        • Kim

          March 3, 2015 at 5:04 pm

          Yeah, unless you are low carb, you don’t have the ingredients around. But, sugar could be subbed for the erythritol – just wouldn’t be low carb. Thanks for stopping by again. -Kim

          Reply

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