Keto Chocolate Brownie

End game

The phrase have your cake and eat it is brought to life here in this delicious ultra low carb recipe for Keto Chocolate brownies.

Ingredients

• Erythritol (2 Cups)

• Cacao Powder (1 Cup)

• Butter (0.5 Cup)

• Cacao Butter (1 Handful)

• Almond Flour (1 Cup)

• Vanilla Extract (0.5 tsp)

• Eggs (2)

• Bicarbonate of Soda (1 tsp)

• Table Salt (1 pinch)

• Double Cream (1 tsp)

Equipment

• Blender / Nutribullet
• Baking Tin/Dish
• Saucepan
• Mixing Bowl
• Oven
• Wooden Spoon

Method

1. Preheat the oven to Gas Mark 6.
2. Place the butter and cacao butter in a saucepan on low heat and begin slowly melting for 2 or 3 minutes or until liquid.
3. Blend the Erythritol until it has the consistency of icing sugar, this is important because Erythritol is like salt in this regard, it is not soluable in oil or fat so grinding it to dust will improve the consistency of your brownie considerably once baked.
4. Mix together the Cacao, 1.5 Cups of Erythritol, the Almond flour, 1 tsp of bicarb and a pinch of Salt in a mixing bowl. Save 0.5 cups of ground Erythritol for icing.
5. Once the butter/cacao butter has melted gently pour it in while mixing until consistent to begin making he dough, leave a tiny amount of the oil for greasing the baking tin/dish.
6. While mixing add in 0.5 tsp of Vanilla essence.
7. Keep mixing until the mixture is consistent and crumbly throughout.
8. Beat two eggs into the dough mixture until the mixture is almost fluffy.
9. Now line the base of the baking dish/tray with the remaining melted butter and then spoon the mixture into the dish until it is evenly spread.
10. Place the brownie in the oven and cook for 12-15 minutes until it has risen.
11. Take out of the oven and sprinkle the remaining half cup of icing Erythritol over the finished brownie.
12. Serve with libreral amounts of cream!