About
With a cakey exterior and a perfectly moist and fudgey center, these low carb chocolate brownies are the ultimate treat.
Delicious once cooled, these brownies can also be served warm with a dollop of double cream or a scoop of your favorite keto ice cream.
Ingredients
- 3 ½ ounce dark chocolate by green and black's
- 3 ounce butter
- 2 medium egg
- 2 ounce finely ground almond meal flour by bob's red mill
- 1 ounce unsweetened cocoa powder by ghirardelli
- 1 ounce almond butter
- 1 cup xylitol sweetener
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and line an 8×8 inch brownie tin with baking paper.
- Break the chocolate into a bowl with the butter and almond butter. Microwave to melt, or create a double boiler on the cooker, by resting the bowl just above a pan of boiling water (do not sit the bowl directly in the water). Stir the melted ingredients together until smooth and set to one side to cool completely.
- Add the almond flour to a bowl with the cocoa powder and mix to combine. Set to one side.
- Add the eggs to a large mixing bowl with the xylitol and whisk vigorously for 4-5 minutes until smooth and frothy.
- Once the chocolate mixture is completely cool, pour slowly into the foamy eggs and fold in gently until the egg mixture is completely combined. This process needs to be slow to ensure the eggs do not lose their fluffiness.
- Slowly tip the cocoa and almond mixture into the bowl and again, fold through gently, until you have a smooth, fudgy batter.
- Pour the mixture into the lined brownie tray and bake for 30 minutes or until a skewer comes out clean and the brownie is just cooked in the center.
- Allow the brownie to cool completely in the tray before slicing into 16 squares. The brownie should be fudgey and moist in the center.
Nutrition Facts
- Servings: 16
- Calories: 119.1kcal (per serving)
- Fat: 10.9g (per serving)
- Carbs: 4.9g (per serving)
- Protein: 2.7g (per serving)
