We liked this recipe better...Vegan Ketogenic Brownies

This Jony-tested recipe was slightly more flavorful and altogether vegan.

1 1/2 cups almond flour
1 teaspoon baking soda
4 generous tablespoons cocoa powder
2 teaspoons dried decaffeinated instant coffee (Mount Hagen Organic)
1/2 can coconut milk (use cream on top and some of the liquid)
1/2 cup unsweetened almond milk
2 teaspoons raw honey
A sprinkle of crunchy sea salt.

Mix the dry ingredients. Add the wet ingredients and stir well.

Heavily grease the brownie pan with coconut oil. Bake on 350 degrees for about 20 minutes. The honey adds approximately 5 grams of sugar per teaspoon and dish should make 6 to 8 servings so with all of the ingredients combined, it still yields only two or three grams of sugar per serving. A whole can of the coconut milk has only 5 grams of sugar and the almond flour naturally contains about a gram per 1/2 cup. No other ingredients should have any at all.

These are really rich and luxurious. We have been making them as an easy way of keeping away from processed carbs during the day. A note on the freshness of this: raw almond meal is a better less processed alternative but any almond flour will do as long as the only ingredient is almonds. A fresh raw young coconut can be used but my feeling is that once I have worked the young coconut open, I'd rather use it for something else like a summer ice cream treat and it would then not be sugar free or ketogenic. The canned product is from a less sweet coconut and is the pressed flesh (coconut milk) not the coconut water.