- 1 TBL Coconut Oil
- 3 oz. Unsweetened Baking Chocolate
- 1 cup Splenda (or your favorite low carb sweetener)
- 3 Eggs
- 1 TBL vanilla
- 1 1/2 tsp Baking Powder
- 3/4 tsp Cinnamon
- 4 tsp Glucomannan
- 8 oz. Cream Cheese - room temperature - cut into small pieces
- 1/8 cup flax seed meal
Preheat oven to 350 degrees.
Melt coconut oil and chocolate in microwave or in a saucepan over low heat. Mix in Splenda. Let cool.
In an electric mixer, beat eggs until fluffy. Keep electric mixer running and add baking powder, vanilla and cinnamon. Sprinkle in Glucomannan. Beat until you get "waves" in the dough (similar to pudding consistency). Slowly add room temperature cream cheese, one piece at a time. Then mix in coconut oil, chocolate and Splenda. Lastly, add flax seed.
Drop in spoonful's (like drop biscuits) onto cookie sheet. Cook at 350 degrees for 20 - 30 minutes (depending on how big the brownies are). If you cook it in a pan like regular brownies, you will probably need to cook for 30 - 35 minutes.