Bittersweet Brownie Drops


Bittersweet Brownie Drops

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12


  • 4 tbsp Almond Flour
  • ½ tsp Baking Powder
  • 3 oz. Unsweetened Baking Chocolate Squares
  • 2 tbsp Unsalted Butter
  • ½ - ¾ cup Xylitol (adjust for personal sweetness)
  • 2 large Eggs (Whole)
  • ½ tsp Coconut Flour
  • ¼ tsp Vanilla Extract
  • ¼ tsp Baking Soda


  • Preheat oven to 375°F. Line a baking sheet with parchment paper lightly greased with coconut oil or aluminum foil.
  • In a small bowl whisk almond flour, baking powder, baking soda and coconut flour.
  • In a microwave-safe bowl, melt chocolate and butter for 1 to 2 minutes, until butter is melted, and chocolate has softened. (You can also do this step on the stove top.)
  • Let stand 2 minutes and vanilla and stir until smooth.
  • With an electric mixer on medium speed, beat eggs and sugar substitute until light and fluffy, about 3 minutes.
  • Gradually beat the slightly warm chocolate mixture into the egg mixture until well-blended, about 1 minute.
  • Turn mixer speed down to low and mix in flour mixture just combined.
  • Drop slightly rounded teaspoonfuls of dough onto prepared sheet. Bake 5 to 6 minutes, until just set but still soft on top.
  • Gently remove pan from oven, let cookies cool for 5 minutes on pan (*very important or cookies will go super flat as they deflate when moved too early…think soufflé)
  • Transfer to a wire rack to cool completely.

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