Low Iodine Paleo Almond Flour Brownie Bites
Total time38 min
Prep time10 min
Cook time18 min
4.6(11)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
- ½ cup coconut oil, melted and slightly cooled
- ¾ cup coconut sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup almond flour
- ¼ tsp baking soda
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- ⅓ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 24-cup mini muffin tin with coconut oil or line with mini paper liners.
- 2
In a large mixing bowl, whisk together the melted coconut oil and coconut sugar until combined, about 1 minute. Add the eggs and vanilla extract and whisk until the mixture is smooth and slightly thickened, about 30 seconds more.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!