Low-Carb Brownies
Rikke SvartangenLow-Carb Brownies
Low-Carb Food Co
16
10 minutes
20 minutes
130
American
Desserts
Fudgy rather than cakey, and the instant coffee is the reason. A tablespoon does not make the brownies taste of coffee, it deepens the cocoa and makes 100% dark chocolate read as sweeter than it is. Almond flour, cocoa powder, melted butter, three eggs and erythritol form the batter. Twenty minutes only. These continue cooking in the tin and a skewer that comes out clean means you have gone too far, so pull them when the edges are set and the centre still looks underdone. Sixteen squares at 1g carbs and 3g protein each. Cool completely in the tin before cutting, ideally overnight.
Ingredients
70g Almond Flour
35g Unsweetened Cocoa Powder
1 tbsp Instant Coffee
140g Unsalted Butter
60g Absolute Black Chocolate
3 Eggs
3 drops Stevia Liquid Vanilla
170g Erythritol
½ tsp Baking Powder
Directions
Pre heat the oven to 175°C, and line an 8x8 inch pan with parchment paper.
In a medium sized mixing bowl, whisk the almond flour, coco powder, baking powder, erythritol and instant coffee together until smooth.
In a large mixing bowl, melt butter and chocolate over a water bath. Whisk in the eggs and vanilla, before gently whisking in the dry ingredients just until combined. Be careful not to over work the batter or it will become cakey.
Pour the batter into a baking dish and bake for 18-20 minutes until a toothpick inserted comes out moist.
Let cool for 30 min - 2 hours in the fridg, and slice into 16 small squares.
