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.
