Attempt these low carb, tremendous fudgy brownies for a guilt-free keto deal with. Plus they’re topped with berries, that are loaded with antioxidants, excessive in fibre and Vitamin C.
Components
- 250 g (1 1/3 cups) granulated erythritol, or different keto-friendly sweetener, plus further to serve
- 250 g (2 cups) almond flour
- 70 g (2/3 cup) cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- 150 g (2/3 cup) coconut oil, melted and cooled
- 75 ml water
- 4 massive eggs
- 2 tsp vanilla extract
- 125 g (1 cup) raspberries, plus further to serve
- 125 g (1 cup) blueberries, plus further to serve
- 125 g (1 cup) pink currants, plus further to serve
Methodology
Step 1.
Preheat the oven to 180°C (160° fan). Grease and line a 32 cm x 23 cm baking tin with parchment paper.
Step 2.
In a big mixing bowl, whisk collectively the granulated erythritol, almond flour, cocoa powder, baking powder, and salt.
Step 3.
Make a properly within the center and add the melted coconut oil, water, eggs, and vanilla extract to it; regularly beat collectively the components till you’ve gotten a easy batter. Gently fold within the berries and pink currants.
Step 4.
Spoon and scrape the batter into the ready tin. Gently wrap the tin just a few occasions on a flat floor to assist settle the batter.
Step 5.
Bake till the brownie is risen and dry to the contact, rotating the tin midway via, 30-40 minutes; when prepared, a toothpick will come out just about clear.
Step 6.
Take away the tin to a wire rack. Let the brownie cool fully within the tin earlier than chopping and serving with extra berries and a lightweight dusting of granulated erythritol.
Serves approx. 16 – 20
