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Is there any better way to disguise a vegetable than in brownie form? I don’t think so! I have to give credit to Chocolate Covered Katie for this inspiration. She used a higher glycemic flour base and made hers more of a cake, so check out her recipe too. I took some liberties and changed up her recipe a bit to fit what I had at home and to make it a little lower glycemic.

Mine turned out moist and not a hint of veggie taste when they boast two full cups of diced cauliflower. My five year old loved them and I was pleased to give her something higher fiber, low inflammatory, gluten-free and NOT from a box!

Give these a try when you have a sweet tooth craving. Store in the fridge for up to 5 days. Post your creation using #FtheDiet so I can see and like your photo!

Make them for an event and have your guests try to guess the secret ingredient.

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Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins


  1. ½ cup almond flour

  2. ¼ cup buckwheat flour

  3. ¼ cup gluten-free flour of choice

  4. ½ tsp salt

  5. ½ tsp baking soda

  6. ¼ cup unsweet cocoa

  7. ⅓ cup xylitol or other sweetener

  8. ⅓ cup non-dairy chocolate chips

  9. 1 T vanilla extract

  10. 2 whole eggs

  11. 2 cups raw cauliflower (or frozen cauliflower that you thawed out)

  12. 3 Tbsp melted coconut oil or grass-fed butter

  13. ½ cup almond milk (or milk of choice)


  1. Preheat oven to 350 F. In a food processor combine cauliflower with all liquid ingredients. Blend until very smooth. In a bowl combine all dry ingredient. Once mixed well add in wet mixture to dry mixture until well combined. Grease an 8 x 8 glass baking dish. Pour in batter. Bake for about 30 minutes - until fork comes out clean


#chocolate #dessert #paleo #lowcarb #brownies #grainfree #cauliflower #glutenfree

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