serves 2
prep 25 mins
cook 10-12 mins
Spongy chocolate brownies
Keto recipe
INGREDIENTS 2 free-range eggs 70g of sugar substitute 45g cocoa powder ½ tsp of baking powder 70g almond flour 70g melted unsalted butter Sugar-free powdered sweetener to dust METHOD Preheat the oven to 200˚C degrees. Grease a square 15cm baking tin. In a pan bring 300ml of water to the boil, place a glass bowl over the pan, making sure the water doesn’t touch. Cut the butter into cubes, place in the bowl and melt. Meanwhile, in a mixing bowl combine the eggs and sugar until smooth. Add the cocoa powder, baking powder, almond flour and mix. Next, add the melted butter. Whisk to add air, until smooth and silky. Pour the mixture into the baking tin and bake for 25 minutes. Check the brownies are cooked by inserting a knife, when cooked the knife should come out clean. Remove the tin from the oven and turn out onto a cooling tray, when cool dust with powdered sweetener. Cut into squares.
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