Raspberry Keto Brownies

ValeriaValeria
MasterChef
15258025
Nadia Galinova
Translated by
Nadia Galinova
Raspberry Keto Brownies
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10/05/2023
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Preparation
20 min.
Cooking
30 min.
Тotal
50 min.
Servings
4
"Keto brownies with chocolate, peppermint and raspberry flavor - a temptation that no one can resist."

Ingredients

  • eggs - 3 pcs., large
  • coconut oil - 3.5 oz (100 g)
  • chocolate drops - 2.8 oz (80 g) with erythritol
  • natural cocoa powder - 0.7 oz (20 g)
  • sweetener - 2.8 oz (80 g) /I mix stevia with erythritol/
  • liquid vanilla - 1/2 tsp.
  • salt - 1 pinch
  • almond flour - 1.8 oz (50 g)
  • baking powder - 1/2 tsp.
  • peppermint flour - 3 tsp.
  • raspberries - about 2.1 oz (60 g)
measures

How to make

Peppermint flour is added for flavor. If you don't like it or don't have one, you can skip it.

I use sweet stevia and erythritol powder, which are 1:1 with sugar.

Melt the butter and chocolate drops in a water bath or in a microwave oven.

Eggs are separated into yolks and whites. Add the egg yolks to the chocolate mixture and stir with a whisk. Again, the rest of the ingredients are added to the chocolate mixture - cocoa, keto sweetener, vanilla, salt, almond flour and baking powder. Everything is mixed with a whisk.

Peppermint flour is added to the egg whites and beaten well. Pour the chocolate mixture into the egg whites and mix with a spatula.

The mixture is poured into a tray covered with baking paper. The size of the tray is 8x10″ (20x25 cm). Arrange the raspberries on top. Bake the keto cake in a preheated oven at 360°F (180°C) for about 25 - 30 minutes, but it depends on the oven.

Allow the keto brownie to cool and cut into 16 pieces.

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