Gluten-Free Guilty-Free Brownies
While on the Banting (Keto) lifestyle, I always looked for ways of making foods that I love but still sticking to the diet rules. If you are a carb-watcher or love guilt-free pleasures, then this one if for you.
Servings: 4 people
loaf baking pan
- 1/4 cup cocoa powder
- 6 tbsp almond flour
- 3 eggs room temperature
- 1/2 cup xylitol or stevia sweetener
- 35 g Lindt dark chocolate 70 percent
- 12 tbsp unsalted butter
- 1 tsp vanilla essence/extract
- salt pinch
- 50 g chopped nuts optional
Preheat the oven to 180°C. Grease an 8" x 4" loaf pan with cooking spray or butter and line with baking paper. In a medium-sized bowl, add almond flour, cocoa and a pinch of salt. Stir with a fork and make sure to remove any lumps and set aside. In a separate bowl, beat the eggs, sweetner and vanilla using a whisk or electric beater until bubbly and fluffy. In a cup or double boiler, melt the chocolate and butter.
Stir together the melted butter and chocolate into the eggs. Fold in the dry ingredients in the egg mixture. Scoop the brownie batter into the prepared pan, spreading it to the edges.
Bake the brownies for 45 to 50 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out more or less clean. Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, you can store at room temperature for several days or freeze them for longer storage.