These keto brownies are super fudgy, topped with raspberries to give them a unique twist on your original brownie recipe.
- 2/3 cup Almond Flour 60 g / 2 oz
- 1/4 cup Dutch Cocoa Powder 30g / 1 oz
- 1/2 tsp Guar Gum
- 1/2 tsp Salt
- 1 tsp baking powder
- 1/2 cup Unsweetened Bakers Chocolate 100g / 3.5 oz
- 1/2 cup unsalted butter 100g / 3.5 oz
- 1 tsp Espresso Powder
- 3 large Eggs
- 1 cup Erythritol (SoNourished) 180g / 6 oz
- 1 tsp Vanilla Extract
- 1/2 cup fresh raspberries 60g / 2 oz
Preheat your oven to 180C (355 F).
In a medium bowl, sift and mix together the almond flour, dutch cocoa, baking powder, guar gum, espresso powder and salt. Mix together until a uniform colour.
Melt the butter until hot, chop the chocolate into small chunks, place into a heat proof bowl and pour the melted butter over the top. Leave the mixture for 5 minutes to melt the chocolate, then mix together.
In another bowl, whisk together the eggs and erythritol, and beat very very well. Slowly add in the almond flour and cocoa mixture until combined. Add in the melted chocolate and butter ganache, and pour into a 5” X 8” slice tin. Place your fresh raspberries on top of the brownie mixture in an even arrangement.
Cook for 20 minutes, then remove from the oven, and drop it down hard against the bench to level out the brownie, cover with salt flakes and return to the oven for 10 minutes. Remove and let cool and slice into 15 slices (4 horizontal slices, 2 vertical)
- Enjoy! 😀
The brownie will still be a little undercooked when you remove from the oven, but this is what creates the fudgy texture once cooled. If you don’t have espresso powder, you can use freeze-dried instant coffee, or a simple shot of espresso. If you don’t have Dutch cocoa powder, you can also use normal cocoa powder, but it won’t be as dense.
Pictures: Morva for Flickr