Look, we don’t like to play favourites... but we’re kinda obsessing over these delicious keto and low carb brownies. Did we mention they're also Responsibly Sweet with 95% Less Sugar than a traditional brownie recipe?
KETO // VEGAN // LOW CARB / 99% SUGAR FREE
| Prep Time: |
20 minutes
|
| Cook Time: |
40 minutes
|
| Makes: |
1.1kg |
| Serves |
24
|
| Difficulty Level |
easy |
INGREDIENTS
BROWNIE
- 1 ½ cups almond flour
- ½ cup + 2Tbls cocoa powder
- ½ cup coconut oil melted and cooled
- 1 ⅓ cups Lakanto Bakers Classic syrup
- 4 large eggs at room temperature
- 1 cup walnuts or pecans chopped & divided
Chocolate Drizzle (Optional)
- ¼ Cup Lakanto Chocolate Crumb (or Sugar-Free dark chocolate)
- 1 tbsp dried strawberries
- 1 tbsp dried edible rose petals
METHOD
- Preheat the oven to 160C. Line an 8"X8" square baking pan with parchment paper.
- Mix together almond flour and cocoa powder in a large mixing bowl until no lumps remain.
- Add in coconut oil, Lakanto Bakers Classic Syrup, eggs, and whisk until fully incorporated.
- Fold in half a cup of the nuts.
- Transfer batter to the parchment lined pan and spread it throughout the pan using a spatula.
- Sprinkle it with the rest of the walnuts.
- Bake for 35 40 minutes or until a toothpick inserted in the centre comes out clean (or with a few tiny crumbs).
- Let it cool for 5 minutes and remove from the pan on to a wire rack. Let it cool before slicing.
- If you are using chocolate drizzle, place the chocolate chips in a glass bowl and melt in the microwave in 30 second intervals, mixing after each time until fully melted.
- Drizzle the melted chocolate over the brownie and sprinkle with dried strawberries and dried rose petals.
RSLA0299**
Approx. Nutritional Information Per Serve 40g
Energy 463 kJ (111 Cal) Protein 2.8g Total Fat 9.4g Saturated Fat 4.5g Carbohydrate 1.3g
Fibre 2.0g Sugar 0.4g Sodium 22mg