Preheat oven to 350º Fahrenheit.

Line a 9 inch by 9 inch baking pan with parchment paper.

For the coconut topping: In a small mixing bowl, stir together the coconut flakes, Vitafiber syrup, granulated stevia/erythritol blend and water.

Set aside.

For the brownie batter: In a medium mixing bowl, whisk together the cocoa powder, granulated stevia/erythritol blend, baking soda, xanthan gum, and salt.

Whisk in melted butter to combine.

Mixture will appear mealy.

Add in the vanilla extract and the eggs.

Stir together until smooth.

Transfer mixture to the prepared baking dish and spread to cover the bottom of the pan.

Sprinkle the coconut mixture evenly over the brownie batter.

Bake in preheated oven for 24-29 minutes, or just until set.

Allow brownies to cool 10 minutes before lifting from pan using the edges of the parchment paper.

Place on a cooling rack to finish cooling.

Cut into 12 equal bars.

Recipe Notes Makes 12 brownies

Per brownie:

Calories: 90

Fat (g): 8

Carbs (g): 5

Fiber (g): 3

Protein (g): 2