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.
Elements
- 250 g (1 1/3 cups) granulated erythritol, or different keto-friendly sweetener, plus additional 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 giant eggs
- 2 tsp vanilla extract
- 125 g (1 cup) raspberries, plus additional to serve
- 125 g (1 cup) blueberries, plus additional to serve
- 125 g (1 cup) pink currants, plus additional to serve
Technique
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 nicely within the center and add the melted coconut oil, water, eggs, and vanilla extract to it; progressively beat collectively the elements till you have got 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 a couple of 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 nearly clear.
Step 6.
Take away the tin to a wire rack. Let the brownie cool utterly within the tin earlier than reducing and serving with extra berries and a light-weight dusting of granulated erythritol.
Serves approx. 16 – 20
