1/4 cup baking cocoa (sugar free)
1/4 cup coconut flour
1/2 tsp salt
1/4 tsp baking soda. (I was out so I used baking powder. Ha! You do what you can.)
1/2 cup coconut oil
3 Tbs sugar-free maple syrup
Bake 15-18 min at 350 degrees. (I did 15. Perfectly moist.). Ew—‘moist’.
I threw a handful of Lily’s chocolate chips and some coconut oil in a microwave safe bowl and nuked them together for about 30 seconds. Then I stirred in about 5-6 drops of stevia.
Voila! My poor food-deprived dude was chowing down on (low carb) chocolate donuts WHILE maintaining healthy blood sugars.