Fudgy Keto Brownies

Low Carb Brownies

Low Carb Brownies

Ingredients (20 brownies)

For the brownies: – 200g almonds (ground) – 4 eggs – 100g butter – 40g baking cocoa – 80g dark chocolate – 1/2 pack of baking powder – 2 teaspoons sweetener – 2 drops of vanilla flavor – 1 pinch of salt
For the glaze: – 30g butter – 20g dark chocolate – 1 teaspoon baking cocoa – 1 teaspoon sweetener – 1 tablespoon milk (3.5% fat)
preparation

Preheat the oven to 180 degrees (top / bottom heat).
Put almonds (ground), baking cocoa, baking powder and salt in a bowl and mix together.
Chop the dark chocolate into large pieces and melt together with the butter over a water bath.
Add the melted butter mixture and eggs to the almond mixture and stir.
Stir in the vanilla flavor and sweetener. Spread the mixture evenly in a baking dish and bake for 20-25 minutes.
In the meantime, the glaze is prepared. To do this, melt the dark chocolate and butter over a water bath, stir in the baking cocoa, sweetener and milk.
Spread the icing over the brownies.

Nutritional values ​​(per brownie)

Calories 151
Protein 3.8 g
Fat 13.3 g
Carbohydrates 3.1 g

Walnut Brownies

Walnut brownies

Ingredients (20 brownies) – 150g dark chocolate – 200g butter – 100g xylitol (xucker) – 1 tbsp baking cocoa – 3 eggs – 150g walnuts – 120g almonds (ground) – 1 pinch of salt


Preparation

Preheat the oven to 170 degrees (top / bottom heat).
Melt the dark chocolate and butter over a double boiler.
Transfer the melted mass into a bowl. Separate eggs and stir in egg yolks one at a time. Beat the egg whites with a pinch of salt until stiff.
Add the ground almonds, xylitol and baking cocoa and stir with a hand mixer.
Fold the egg whites under the mass. Break the walnuts with your hands or chop them into large pieces and fold them into the mass.
Pour the mixture into a baking pan (24x24cm), let it cool for 30-40 minutes and cut into 20 brownies.

Nutritional values ​​(per brownie)

Calories 232
Protein 3.7 g
Fat 19.4 g
Carbohydrates 8 g

Cheesecake Himbeeren Brownies

Cheesecake Himbeeren Brownies

Ingredients (16 brownies)

For the brownie batter: – 100g almond flour – 3 eggs – 200g yoghurt (3.5% fat) – 100g butter – 2 tbsp baking cocoa – 50g dark chocolate – 2 tsp baking powder – 1 pinch of salt – 120g raspberries – 2 tsp sweetener
For the cream: – 250g cream cheese (low in fat) – 2 eggs – 1 teaspoon sweetener – 1 teaspoon lemon juice – 1 tablespoon almond flour


Preparation

Preheat the oven to 180 degrees (top / bottom heat).
The first step is to prepare the brownie batter. Put almond flour, baking cocoa, baking powder and salt in a bowl and mix together.
Add the yogurt, sweetener and eggs and mix with a hand mixer. Chop the dark chocolate and melt it with the butter in a small saucepan over a water bath.
Add the yogurt to the almond flour mixture and mix. Pour the melted butter mixture into the dough, stirring constantly.
Halve the dough and distribute one half evenly in a baking dish (24x24cm). Fold the raspberries under the other half of the batter.
Mix the cream cheese, eggs, sweetener and lemon juice in a bowl to form a smooth batter. Add the almond flour and stir.
Spread the cream on the chocolate dough in the baking dish and smooth it out. Spread the second half of the brownie batter over the cream.
Bake for 25-30 minutes, let cool and cut into 16 brownies.

Nutritional values ​​(per brownie)

Calories 131
Protein 7.4 g
Fat 9.1 g
Carbohydrates 3.8 g

Almond Brownies

Almond Brownies

Ingredients (12 brownies) – 2 eggs – 60g butter – 50g dark chocolate – 2 tbsp baking cocoa

  • 80g almond flour – 60g xylitol – 1 teaspoon baking powder – 1 pinch of salt
    Preparation

Preheat the oven to 180 degrees (top / bottom heat).
Separate eggs and beat with a pinch of salt until stiff.
Put egg yolks with almond flour, xylitol, baking cocoa and baking powder in a bowl and mix.
Melt butter over a double boiler and add to the egg yolk mixture and mix.
Chop the dark chocolate into large pieces and fold into the mixture together with the stiffly beaten egg white.
Spread the mixture evenly in a baking pan / baking sheet and bake for 15-20 minutes.

Nutritional values ​​(per brownie)

Calories 110
Protein 4.3 g
Fat 7.4 g
Carbohydrates 5.8 g

Fudgy Brownies

Fudgy Brownies

Ingredients (16 brownies) – 100g almond flour – 3 eggs – 180g butter – 150g dark chocolate – 50g xylitol (Xucker) – 50g baking cocoa
preparation

Preheat the oven to 180 degrees (top / bottom heat).
Put almond flour, xylitol and eggs in a bowl and mix together.
Chop the dark chocolate into large pieces and melt together with the butter over a water bath.
Pour the butter mixture into the almond flour mixture and stir.
Add baking cocoa and mix. Line a baking pan with parchment paper. Pour the dough evenly into the pan and bake for 20-25 minutes.
Let the brownies cool down, they are soft after baking and firm when they cool.

Nutritional values ​​(per brownie)

Calories 178
Protein 5.1 g
Fat 14.3 g
Carbohydrates 6.8 g

Chocolate Walnut Brownies

Brownies without flour

Ingredients (18 brownies)

For the brownies: – 100g dark chocolate – 100g butter – 100g walnuts – 4 eggs – 3 tablespoons of baking cocoa – 3 tablespoons of coconut flour – 2 teaspoons of baking powder – 1 vanilla pod – 1 pinch of salt
For the glaze: – 50g dark chocolate – 1 tbsp milk (1.5% fat) – 1 tbsp baking cocoa – 50g butter
preparation

Preheat the oven to 160 degrees (convection).
Chop the walnuts and put them in a bowl along with the baking cocoa, coconut flour and baking powder.
Cut open the vanilla pod long ago and scrape out the pulp with a knife point. Put the pulp in the bowl.
Separate the eggs and beat the egg whites together with the salt until stiff. Put the egg yolks in the bowl and mix with a hand mixer.
Melt the dark chocolate together with the butter over a water bath and add it to the bowl and mix well.
Line a baking sheet with parchment paper. Spread the mixture on a baking sheet and bake the brownies for about 25 minutes.
For the glaze, melt the dark chocolate with the butter in a water bath. Remove from heat and stir in milk and baking cocoa.
Spread the icing evenly over the cooled brownies and cut into brownie pieces.

Nutritional values ​​(per brownie)

Calories 175
Protein 3.9 g
Fat 14.7 g
Carbohydrates 4.8 g

Chocolate Protein Brownies

Chocolate Protein Brownies

Ingredients (approx. 15 brownies)

  • 4 eggs
  • 30g protein powder (chocolate)
  • 30g baking cocoa
  • 30g dark chocolate (min. 70%)
  • 100g butter
  • 1 vanilla pod
  • 150g ground hazelnuts
  • 100g Xucker

preparation
Beat the eggs and separate the egg whites and yolks in two bowls. Put the xucker and the softened butter in the bowl with the egg yolks and mix with a hand mixer. Gradually add the protein powder and the baking cocoa and continue to mix. Beat the egg white with a whisk until stiff to ice snow. Cut open the vanilla pod long ago with a knife, scrape out the pulp with the tip of the knife and fold in to the ice snow. Fold the ice snow into the bowl with the egg yolk and the hazelnuts and mix. Preheat the oven to 170 degrees. Spread the mixture on a baking sheet lined with baking paper. Bake at 170 degrees for about 20 minutes. Let the dough cool and cut into rectangular pieces.

Nutritional values ​​(1 brownie)
Kcal 186
Fat 14 gr
KH 7 gr
Egg white 5.5

Walnut Brownies

Walnut Brownies

Ingredients:
2 eggs
3/4 cup coconut sugar
1/2 cup almond butter
1/3 cup coconut oil, melted
1/2 tsp vanilla extract
1/2 cup GF all purpose flour (reg AP works too)
1/2 cup cacao powder
1/4 tsp baking powder
1/4 tsp sea salt
3/4 cup crushed walnuts

Directions:

  1. preheat pan to 350F. prepare 8×8 baking pan with oil spray or parchment paper.
  2. in a large bowl, whip together eggs and coconut sugar until fluffy. add in almond butter, coconut oil and vanilla.
  3. stir in flour, cacao powder, baking powder and sea salt.
  4. fold in crushed walnuts and transfer batter into baking tray.
  5. top with extra 1/4 cup walnuts and bake for 15 minutes or until toothpick comes out clean.
  6. allow to cool completely before cutting into 16 squares!

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