Gluten-free chocolate brownies with Sukrin Gold

Gluten-free chocolate brownies with Sukrin Gold

Delicious warm or cold, on its own or served with ice cream. This sugar-free brownie is heaven.


30 g Coconut flour
60 g Almond Flour
1 large sweet potato, baked and peeled
100 g Sukrin Gold
50 g cocoa powder
50 g melted butter or coconut oil
3 eggs room temp
1 tsp vanilla extract
40g Sukrin Milk chocolate (to top with)

chopped walnuts (optional)


Blend the sweet potato with the coconut oil whilst still warm, then add the remaining ingredients. Fold in the walnuts if using.

Transfer the brownie dough to a greased 20 cm square cake tin and top with the chocolate.

Bake at 180 Celsius/350 Fahrenheit for 20-25 minutes until the mixture starts to set. Cool for 30 minutes before cutting into squares and serving.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
197 8 11 11 11