Keto Chocolate Brownie
I have had a few requests for this delicious recipe over the last few weeks so here it is. I had it as a holiday season dessert treat. I have broken this recipe down into individual servings as the brownie approximately 6-7 grams of net carbs per serving. You can reduce the 85% chocolate to bring that level down 2g by more than per serving to 4g per brownie
Ingredients (10 servings)
4 eggs
½ cup erythritol (100g)
½ cup Coconut flour (48g)
¼ cup Unsweetened cocoa (76g)
½ teaspoon baking powder
1 cup Pecans (118g)
1 teaspoon vanilla extract
Butter (113g)
½ teaspoon salt
20 squares 85% Cocoa dark chocolate
10 grams Freeze dried strawberries
Macronutrients
(per serving)
Calories: 242 Kcal
Fat: 25.2g
Total Carbs: 11.3g
Fibre: 5.4g
Net Carbs: 5.9g
Protein: 6.1g
Preparation
- Preheat the oven to 180C/350F degrees
- Line a 9 inch square tin with parchment paper.
- Melt the butter and chocolate chips together, either in a microwave or in a Bain Marie
- Add the erythritol, eggs and vanilla and beat well
- Add the cocoa powder, coconut flour, salt and baking powder and stir until combined
- Mix in half of the pecans and stir until combined
- Pour the mixture into the baking tin
- Bake for 30-35 minutes until firm.
- Melt the chocolate in a pan and cover the brownies
- Scatter with remaining pecans
- Add freeze dried raspberries to dress(optional)