A satisfying dessert with only 2 grams of net carbs that only takes 5 minutes to prepare. These easy to make brownies not only tastes great, they won't spike your blood sugar or bother those with a sensitivity to eggs.
Preheat oven to 350°F and line 8x8-inch baking pan with parchment paper or grease pan.
Whisk together coconut flour, cocao powder, baking soda, and sea salt in mixing bowl.
Place ⅓ cup room temperature water in small mixing bowl and sprinkle gelatin over to soften/bloom. Allow to sit for 5 minutes.
Add ⅓ cup hot water to the gelatin mixture and stir with fork or whisk until gelatin is completely dissolved. Add granular low carb sweetener and beat with electric mixer until mixture is white and fluffy.
Add the fluffy gelatin mixture, almond butter, coconut oil, and vanilla extract into bowl with the dry cocao mix in it. Beat with electric mixer until blended.
Spread into prepared baking pan. Bake at 350°F for 30 minutes or until brownies set in the center.
Erythritol in low carb sweetener is not included in the count as it has no impact.Other nut or seed butters can be used in place of almond butter if desired.