I’m not really sure why this recipe is called a brownie – it tastes like slightly sweet bread to me. I don’t know if it would have been more dessert-ish with the 4 Tbsp. honey the original reipe called for. Anyway, it’s really good. I might add poppy seeds next time.

2 cups almond flour
1 tablespoon arrowroot powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, room temperature
2½ tablespoons lemon juice
1 tablespoon lemon zest
4 Tbsp. equivalent sweetener, I used 1 tsp. sugar twin liquid + 3 drops sucralose
¼ cup coconut oil, melted
⅓ cup coconut milk, full fat
2 tablespoons coconut butter

In a large bowl mix together the almond flour, arrowroot powder, baking soda and salt.

Warm the coconut butter and coconut oil together until they’re just melted.
in a separate bowl, whisk together the eggs, lemon juice, lemon zest, sweetener, and coconut milk. Whisk in the coconut butter-coconut oil mixture.
Add dry ingredients into the wet and gently mix with a spoon or spatula to form a batter. Do not overmix.

Grease a loaf pan and pour the mixture into it.
Bake at 350°F until a toothpick inserted into the centre comes out clean, approximately 20-25 minutes.