Gluten Free and Specialty Diet Recipes

So needing to find a keto brownie that would be easy to digest I found a recipe and modified it to fit my needs. These are best served hot so leftovers are best heated before serving.
By the way if you have a icing or some chocolate syrup I would suggest serving it drizzles over these it adds a wonderful touch.

6oz Sugar Free Baking Chips (Pascha is what I used)
1/4 Cup + 2 tbsp (84g) Nutiva Butter Flavored Coconut oil
1 1/4 Cup (250g) Swerve  Divided
4 Room Temp Eggs
1/2 Cup (50g) Hershey Cocoa
1 tsp Vanilla Extract
1/2 tsp salt
1-2 Tsp Cinnamon (Optional)

1. Preheat oven to 350F and grease a 8x8 pan
2. In a glass container put the chips and melted coconut oil, I used a microwave at 50% power 1 min intervals stirring between til it melted together after 2 runs. Next add 1/2 Cup (100g) of swerve and stir in running once more at 50% power for 1 min and stir til dissolved Set aside to cool.
3. Take 2 large bowls, Separate the egg whites from the yolks putting the whites in one bowl the yolks in the other. Using a electric mixer on high beat the egg whites til stiff peaks form. Then mix in 1/4cup (50g) Swerve and beat on low til glossy.
4. Rinse off the beaters now take the bowl of yolks, and add remaining 1/2 Cup (100g) Serve and mix on high. Now add in the chocolate mixture, cocoa, vanilla extract, cinnamon, and salt mixing on high speed. This will be a bit clumpy.
5. In small batches fold in the egg white mixture using a spatula until thoroughly combined, and transfer to the baking dish.
6. Bake about 35mins and remove to cool before slicing.

NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping.
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