10 ounce(s)
12 Tbsp(s)
4 Tbsp(s)
10 Tbsp(s)
2 tsp(s)
3 tsp(s)
1/4 cup(s) blanched
2 large(s)
1 large
10 ounce(s)
12 Tbsp(s)
4 Tbsp(s)
140 g
26.25 g
100 g
17 g
Line an 8 inch square pan with parchment. Preheat oven to 350 F.
In a small saucepan, melt the chocolate chips and butter over low heat. Remove from heat.
Stir in the vanilla and espresso powder.
In a small bowl, whisk together the almond flour, tapioca flour and coconut sugar.
Add the dry ingredients into the wet and mix well to combine.
Add the eggs and yolk and beat with a wooden spoon or silicone spatula until glossy and smooth.
Spread into prepared pan and transfer to oven.
Bake 30-35 minutes or until edges just begin to pull away. Cool on counter or using an ice bath.
Serving size:
View Calorie Breakdown
Calories: 196.5
Omega-6 / Omega-3 ratio: 16 : 1
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