These low-carb, gluten-free, and dairy-free chocolate cherry brownies are so incredibly moist and full of flavor, you won’t even miss the processed flour, sugar, and dairy ingredients found in more traditional recipes.
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This recipe! Mmm. Chocolate, cherries and brownies are three of my very favorite things. So, a combination of each is a trifecta I can’t pass up.
I have been trying to cut back on my gluten intake due to my super annoying gut issues, but I have a huge sweet tooth. My love of chocolate and cherries makes this recipe a keeper. These brownies are good. Real good.
Chocolate Cherry Gluten-Free Brownies
Ingredients:
4 large eggs
¼ cup melted coconut oil
½ cup raw honey
¼ cup unsweetened almond milk
1 tsp vanilla extract
½ cup cocoa powder
½ cup coconut flour
½ tsp baking soda
½ tsp salt
1 cup Maraschino cherries
Tools You’ll Need to Gather:
Large mixing bowl
Whisk
8 x 8 Baking Pan
I like to use local raw honey for these brownies. You can use regular honey if you wish, but have you ever tried local raw honey? It’s got many health benefits (I mention a few of them in a post on my Cool Bean Living site here).
If you aren’t sure where to find it in your area, there’s a national local raw honey locator you can use.
You can use either fresh or frozen cherries. If using frozen cherries, let them thaw completely at room temperature before chopping and adding to the batter.
Tip: Coconut flour tends to be very absorbent; adding 2 tablespoons of the Maraschino cherry juice to the batter will keep it moist.
Looking for a fabulous from scratch recipe for brownies with gluten? My very favorite brownies are these Cheesecake Brownies, check them out!
Rich, moist, gluten and dairy-free, low-carb chocolate cherry brownies that taste so good you’ll never know there’s a healthy twist.
Did you try this recipe for gluten-free chocolate cherry brownies? Leave me a comment below and let me know your thoughts.
Chocolate Cherry Gluten-Free Brownies
Ingredients
- 4 large eggs
- ¼ cup coconut oil melted
- ½ cup local raw honey
- ¼ cup almond milk unsweetened
- 1 tsp vanilla extract
- ½ cup cocoa powder
- ½ cup coconut flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup Maraschino cherries
Instructions
- Place top rack in center position and preheat oven to 350°F. Grease an 8x8 inch pan with 2 tablespoons melted coconut oil.
- In a large mixing bowl, whisk together the eggs, ¼ cup melted coconut oil, honey, almond milk, and vanilla until completely smooth. Set aside.
- In a smaller bowl, combine the coconut flour, cocoa powder, baking soda, and salt. Gently fold dry ingredients into the large mixing bowl. Add the cherries.
- Transfer the batter to the prepared pan and place in the oven for 25-30 minutes. Cooking times will vary by oven. The brownies are done when a toothpick inserted into the middle comes out clean.
- Remove from oven and cool to room temperature.