I wanted to bake keto brownies for a friend on keto diet but with a similar method to my go-to cocoa brownies.
Previously I tried it with stevia but it was a bad idea. The after taste was so strong. And I also figured out that sugar actually gives brownies it’s soft texture by bonding with water. Reducing sugar , being ‘sugarless’ or using sweetener will change the texture of baked goods.
This keto brownie is not as soft as the regular non-keto cocoa brownie. I have replaced sugar with sweetener, reduced sweetener, increased egg and replace flour with hazelnut flour. It taste chocolaty but more of the dark choc kind.
Keto Cocoa Brownies Recipe
Adapted from Paola Van De Hulst
Ingredients
130g Butter
85g Lakanto
3 eggs
70g hazelnut flour
75g cocoa powder
½ tsp Salt
Walnut 40g
Almond 40g
Method
Similar method here (contains pics)
1.Melt butter, Lakanto, cocoa powder using a water bath method. Set aside to cool for about 15 minutes.
Tips: You can taste it as you go and adjust the sweetener.
2. Preheat oven. Oven setting: 160 °C, fan.
3. Add eggs one by one and whisk.
4. Add salt and mix.
5. Add Hazelnut in 3 batches and fold.
6. Pour batter into an 8 inch lined baking tin
7. Press the walnut and almond slowly into the batter.
8. Check after 15 minutes and it is cooked after toothpick is dry after dipping.
9. Cool it for about 2 hours before cutting into desired size.
I packaged it into small portion serving size to freeze it. Will pass it to my friend when he drops by and he can consume it slowly. Just need to thaw it in room temperature for about 1 hour.
Apparently he eats it frozen (without thawing) and it taste like dark choc to him.
That looked so good when it was whole :p
Usually I cut them into pieces and mix it in for the non keto brownie. But for this recipe,hazelnut flour is not as fine as all purpose flour so it might feel chunky.