6 eggs
1/2 cup almond milk, unsweetened
1/2 cup coconut oil, melted
1 tbsp vanilla extract
1 cup coconut flour
2 tsp baking powder
1/4 cup granulated sweetener
optional: handful of cacao nibs or chopped dark chocolate (85% cocoa)
handful of shredded coconut
1. Preheat the oven to 350F. Line an 8x8 baking pan with parchment paper.
2. In a large bowl, whisk together eggs, almond milk, coconut oil, and vanilla extract.
3. Add the dry ingredients - coconut flour, baking powder, and sweetener. Mix until just combined and the batter is smooth.
4. If using chocolate, gently fold in the chopped pieces, reserving a few tablespoons for sprinkling on top if desired.
5. Sprinkle the shredded coconut on top.
6. Bake for 20 to 22 minutes, or until edges are golden brown and a knife comes out with a few crumbs attached. Do not over-bake.
7. Cool on a wire rack for at least 10 minutes. Cut into 16 squares.
https://sugarfreelondoner.com/sugar-free-coconut-blondies/
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