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  2. Ingredients.

    1. Eggs – 2.

    2. Butter – 100g.

    3. Low carb sweetner – to taste.

    4. Coconut flour – 1/4 cup.

    5. Vanilla extract – 1 teaspoon.

    6. Cream cheese – 200g.

    7. Salt – 1 pinch.

    8. Dark chocolate bar (85%) – 100g.



    1. Melt butter and chocolate in a pot or in a microwave. Set aside.

    2. In a bowl, whisk eggs. Add salt, vanilla extract, sweetner, and chocolate mixture. Whisk. Add the coconut flour. Mix.

    3. Grease a baking pan. Spread half the chocolate mixture inside the pan, add a layer of cream cheese and top it up with another layer of chocolate mixture using all of the remaining chocolate mixture.

    4. Preheat oven to 180°c and bake for 20 minutes.

    5. Bring out of the oven and allow to cool in the pan for 10 minutes.

    6. Leave in the baking pan and refrigerate for 1 hour. Bring out of pan, cut into squares or rectangles. Serve.



    1. If you have a sweet tooth, use 70%, 72% or 78% dark chocolate bar. The brownie was slightly bitter because of the 85% dark chocolate that I used but I like the taste.

    2. The brownie can be stored in the fridge (inside an airtight container) for days.

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