These brownies are amazingly dense and fudgy-tasting.  A square or two after lunch is all that is required to satiate that sweet tooth and need for dark chocolate.  Choczero chocolate chips are a big breakthrough as they contain no sugar alcohols, and there are several variations, including white chocolate chips!

1/cup whipping cream (125 mL)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup cocoa, OR carob powder (125 mL)
1/cup powdered erythritol, OR (75 mL)
  8 coffee sweetener packets
1/cup coconut oil (60 mL)
2 tbsp hot water (30 mL)
1 egg yolk
1/tsp unflavored gelatin (2 mL)
1 cup sugar-free chocolate chips OR choczero chocolate chips (250 mL) - can be left out

Preheat the oven to 350°F (180°C).

In food processor, process whipping cream, liquid sweetener, cocoa, erythritol, OR coffee sweetener, coconut oil, hot water, egg yolk and unflavored gelatin.  Add Gluten-Free Bake Mix 2, OR alternative; process.  Stir in chocolate chips.  Spread in 8-inch (20 cm) baking dish. Bake 25 minutes or until knife or cake tester inserted in brownies comes out clean.

Helpful Hints:  I have made these without chocolate chips as well.

Yield:  25 brownies
1 serving/cocoa/carob
74.4/79.2 calories
1.4/1.1 g protein
6.3/6.2 g fat
0.8/0.4 g fiber
1.4/2.4 g net carbs

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