Brownie makers are all over the place right now with recipes for sweet and savory, fluffy and crunchy.

In this post, I’ll show you how to make one using a rice flour substitute and a brownie batter recipe that’s both easy and delicious.

I’ll also show you some tips on how to create your own keto brownie recipes.

If you’re new to the keto movement, I hope this helps.

It might take a little bit of practice to figure out how to combine these recipes, but once you’re in the groove, you’ll be happy with the results.

First, the brownie recipe.

I have a recipe for this in my book, The Paleo Diet Cookbook, but it’s pretty self-explanatory.

You’ll need a cup of rice flour, a teaspoon of baking powder, a pinch of salt, and a teaspoon or so of ground cinnamon.

Combine all of these ingredients in a bowl and set aside.

Next, you want to add in the sugar butter flour.

Add a teaspoon to the brownies batter recipe and stir until combined.

In a separate bowl, combine the rice flour and sugar butter.

Stir until everything is mixed thoroughly.

Next you want your brownie base.

You can use your favorite cake mix, or you can use a bowl of unsweetened coconut milk.

The amount of coconut milk you use will depend on how big of a batch you’re making.

Stir the coconut milk mixture into the rice-flour mixture until combined, then set aside to cool.

In another bowl, add the rice and sugar batter and stir to combine.

Stir in the cinnamon and salt.

Once the browny base is all combined, the buttery batter will be all you need.

In the middle of the browned batter, you need to add the powdered sugar.

Stir it into the browns batter and add to the center of the batter.

Pour the brown sauce over the brown-bread batter and set it aside.

Now, add your cinnamon sticks to the top of the rice batter and sprinkle them over the tops of the cinnamon sticks.

Sprinkle over the powdered-cinnamon-sugar batter, then top with your sweetened coconut-milk batter.

Bake at 350 degrees for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

If it’s not browning quickly, set it over the bowl for another 10 minutes.

Cool completely before slicing into 16 squares and serving!

Notes The recipe was adapted from The Paleo Dessert Cookbook by Susan Cain.

I used my homemade brownie and cinnamon buttery rice brownie, but the brownied rice was a very close match.

Nutrition Information Serving Size 2 servings Calories 144 kcal Author Susan Voisin Ingredients 2 cups brown rice flour (about 2 cups, or 1 cup, whole grain)

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