Keto Brownies #2
Playing around with creating a good sugar-free keto brownie.
This is #2
Conclusion..... Good texture with a nice crunch to the surface.
Personally too sweet for me so I would cut the Erythritol & Stevia down by 25g each (add 50g of each feather than 75g), also maybe add extra Cacao, I was scared to add too much as it has a bitter taste but with the sweetness of this recipe you could get away with doubling it I think! I cooked them for 17mims which I think was too long as they blackened on the top so I would recommend trying 12-15 mins max.
See final step for nutritional values.
I will re-post edited version when I have perfected them.
Keto Brownies #2
Playing around with creating a good sugar-free keto brownie.
This is #2
Conclusion..... Good texture with a nice crunch to the surface.
Personally too sweet for me so I would cut the Erythritol & Stevia down by 25g each (add 50g of each feather than 75g), also maybe add extra Cacao, I was scared to add too much as it has a bitter taste but with the sweetness of this recipe you could get away with doubling it I think! I cooked them for 17mims which I think was too long as they blackened on the top so I would recommend trying 12-15 mins max.
See final step for nutritional values.
I will re-post edited version when I have perfected them.
Cooking Instructions
- 1
Pre-heat oven to 150c
- 2
Whisk eggs until light and fluffy
- 3
Add sugar substitutes and whisk again until smooth and shiny
- 4
Melt butter, coconut oil and Cacao nibs
- 5
Pour melted butter mix into eggs and blend together
- 6
Add the vanilla extract
- 7
Weigh out the dry ingredients
- 8
Mix wet and dry ingredients together with 'folding technique'.
Don't whisk or it'll end up being more like cake batter.
- 9
Pour into the lined brownie tin. And bake for 12 mins at 150c
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