Coconut Cashew Butter Swirl Brownies
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
UMMMM yes. Just yes. These brownies are legit. Okay, all of my brownies are legit, but these are extra legit because they are swirled with coconut cashew butter. Yes, yes, yes!!! It’s like peanut butter swirl brownies but WAY better.
These delicious brownies are definitely a treat because they are by no means low calorie, but they ARE paleo, gluten free, dairy free, and can easily be made low carb and keto with a few easy subsitutions.
For low carb/keto, just use a sugar free chocolate like Lily’s Chocolate Chips instead of regular chocolate and substitute Lakanto Golden Monk Fruit Sweetener for the coconut sugar. Yes, this recipe does call for arrowroot powder and that does have some carbs, but it’s a really small amount per serving and shouldn’t affect your blood sugar much or bring you out of ketosis.
If you are a brownie fanatic like me, make sure to check out my other brownie recipes: my Paleo Almond Joy Brownies (OMG!!!) and my Paleo Salted Caramel Brownies (double OMG!!). Oh, and I also have a super quick and easy recipe for when you need brownies NOW. My 5-Minute Chocolate Chip Brownie Bites! Can you tell I like brownies? 😅
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Coconut Cashew Butter Swirl Brownies
- Gluten-Free
- Dairy-Free
- Paleo
- Vegetarian or Vegan
Ingredients
- 1/3 cup Coconut Vanilla Bean Cashew Butter
- 7 oz 200g dairy-free dark chocolate, divided
- 1 cup tightly packed 150g almond flour
- 1/4 cup 30g arrowroot powder
- 1/2 tsp double acting aluminum-free baking powder
- 1/4 tsp sea salt
- 1/2 cup 113g grass-fed salted butter or ghee, softened
- 1 cup 170g coconut sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350ºF/177ºC.
- Line an 8x8” baking dish with parchment paper. Line with two overlapping and overhanging sheets for easy removal.
- Melt half of the chocolate over a double boiler. Remove from heat and allow to cool slightly.
- Chop the other half of the chocolate into small chunks.
- Combine almond flour, arrowroot powder, baking powder, and sea salt in a large mixing bowl. Mix well and break up any clumps. Set aside.
- Using a stand mixer or hand mixer, cream together softened butter and coconut sugar on a medium-high speed for 2-3 minutes, scraping bottom and sides as needed. You should see the color lighten to a light brown.
- While beating at a low speed, add eggs, one at a time, mixing well between additions. Drizzle in melted chocolate. Add vanilla. Mix well on a low speed. Scrape bottom and sides as needed.
- Slowly add in dry ingredients while beating at a low speed, stopping to scrape bottom and sides as needed.
- Once everything is well combined, mix in the chopped chocolate by hand.
- Pour into the prepared baking dish, spread and flatten with a silicon spatula.
- Place dollops of the coconut cashew butter on top of the brownie batter, then swirl with a knife.
- Bake on the center rack for 35-40 minutes or until set in the middle.
- Once the brownies are done baking, cool in the baking dish on a cooling rack.
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