Brownie (keto diet)

Votes: 20

Time: 1 hour.
Complexity: easily
Quantity: 12 cakes

Nutritional value per serving:

Calories 170, total fat 16 G., saturated fats 6 G., proteins 4 G., carbohydrates 6 G., fiber 1 G., cholesterol 70 mg, sodium 65 mg, sugar 1 G.

Keto dieters have no reason to miss out on a delicious, rich chocolate brownie. This diet-friendly brownie is a hit with everyone, even those not on a diet. It's made with natural, sugar-free chocolate, erythritol, and almond flour. Sprinkle the brownie with any nuts or coconut and bake until the edges are opaque. Don't overcook it, and you'll fully enjoy its signature soft texture and rich chocolate flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110g unsalted butter, melted and cooled
1/4 cup cocoa powder
2 tbsp. heavy cream
1 teaspoon vanilla extract or a pinch of vanillin
2 large eggs + 1 yolk, room temperature
1/3 cup granulated erythritol sweetener (see Note)
2/3 cup almond flour
0.5 tsp coarse salt
0.5 cup chopped nuts or raw coconut flakes, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: dark chocolate, chocolate chips (granules), eggs, cream, almond flour, cocoa, coconut flakes, nuts

Cooking the dish according to the recipe:

Preheat oven to 160°C. Line a 20cm square glass or ceramic baking dish with parchment paper, leaving an overhang on both sides.
Combine the butter, cocoa powder, heavy cream, and vanilla in a medium bowl. Add the eggs and yolk and whisk until combined.

Set aside a large pinch of sweetener for the top. Combine the almond flour, salt, and remaining sweetener in a separate medium bowl.
Add the flour mixture to the butter and cocoa mixture and fold in. Pour the batter into the prepared baking pan and use an offset spatula to spread it out to the edges into an even layer. Sprinkle with nuts or coconut, if using. Sprinkle with the reserved sweetener on top.
Bake until the edges are opaque and completely set but the center is still slightly shiny, 18 to 20 minutes. Cool in the pan for about 10 minutes, then pull the parchment paper out of the pan and transfer to a wire rack to cool completely. Cut into 12 pieces. Store at room temperature in an airtight container for up to 3 days.

Note

Erythritol is a sugar substitute that can be found in most health food stores or online.