Erythritol almond-flour brownies
Units
Temperature
Servings
Ingredients
- 115 g unsalted butter, melted and cooled slightly rounded
- 21 g unsweetened cocoa powder rounded
- 30 ml double cream rounded
- 5 ml vanilla extract rounded
- 100 g whole egg, 2 large eggs rounded
- 18 g egg yolk, from 1 large egg rounded
- 67 g granulated erythritol baking sweetener rounded
- 64 g fine almond flour rounded
- 3 g fine salt rounded
- 60 g chopped walnuts or unsweetened coconut, optional (optional) rounded
Method
Method
- Heat the oven to 163°C. Line a 20 cm square pan with parchment, leaving handles on two sides.
- Whisk the melted butter, cocoa, cream and vanilla until smooth.
- Whisk in the whole eggs and yolk one at a time, followed by the erythritol. Fold in the almond flour, salt and optional walnuts or coconut.
- Spread evenly in the pan. Bake for 18 to 20 minutes, until the edges are set and a tester in the centre carries moist crumbs rather than raw batter.
- Cool in the pan for at least 10 minutes, then use the parchment to lift out. Cool fully before cutting into 12 pieces.
Notes
- Do not wait for a clean tester; that would overbake the brownies. Complete cooling sets their dense centre.
- Use granulated erythritol made for baking. Other sweeteners can change browning, moisture and sweetness.
- Actual suitability for a ketogenic diet depends on ingredient labels and individual requirements.
- Contains dairy, egg and almonds; optional walnuts add another tree nut.