Guilt Free Brownie’s | Sugar Free with Vegan Substitutes | Clean Eating by Katie

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The lovely Katie is back [and married, my goodness she made a gorgeous bride – no surprises there] with the perfect chocolatey but healthy brownie recipe 

Happy Easter all!!! I hope that the Easter bunny was good to you and that you got all the chocolate you were dreaming of… But now Monday is over and tomorrow we all go back to normal life, where it’s frowned upon to eat chocolate for breakfast most of the time

This year I decided not to gorge myself on Lindt bunnies but make something that was satisfying but not too bad for you. I don’t mean to blow my own horn but this brownie is epic…. Literally, mind blowing! So if you’re not ready to let easter go and eat your paleo granola tomorrow morning then have a brownie for breakfast. It’s quite balanced and sugar-free so no harm done




2 eggs (Vegans Sub can be Flax eggs)

Half a cup of monk fruit sweetener (low calorie, natural, not bitter)

¼ cup of coconut oil

¾ cup of coconut flour

½ cup of carob powder ( carob has fewer antioxidants then cacao BUT is more alkalized and has less sugar in it. Or you can use cacao if you want a really rich brownie)

Pinch of salt

1 tsp baking soda, 1 tsp baking powder

2 scoops of clean lean protein ( I used coffee flavour – this is an optional ingredient BUT it makes the carb protein and fat ratio reasonably balanced)


Preheat oven to 180 degrees.

Get your nanas hand held beater out folks, you’re  gonna need it. Start by beating the eggs and monk fruit sweetener together, add in coconut oil and you should get a creamy consistency (ish) then add in remaining ingredients and whipt it… Whip it real good. OK so at this stage you might find the mixture a bit crumbly – I added in some water till it was gooey again and popped it into a parchment lined ceramic baking dish.  Sprinkle crushed raspberry’s on top and a sprinkle of coconut, Put in oven for about 40 minutes – mine was a bit too gooey so could have done with about 45 – you can check with a tooth pick. Wait about 15 mins for it to cool before you go slicing it up.

I cut mine into 32 bits because I found it super rich and just needed a little nibble. However, if you are a chocoholic then cut it into 12 or 24 bits. ( if you went with the extreme 12 bits then its 101 calories per bit – 5P 6.1 C and 6.25 F)

Enjoy this one! Hope you love it as much as me! If you make the brownie share it with us on Instagram using the hashtag #KatiesCleanEats

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