Ingredients and Weight:
- Almond flour: 1 cup (120g)
- Cocoa powder: 1/2 cup (60g)
- Baking powder: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Eggs: 2 large
- Sugar substitute (such as Stevia or Erythritol): 1/2 cup (100g)
- Unsalted butter, melted: 1/2 cup (113g)
- Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the eggs, sugar substitute, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before cutting and serving.
Nutritional Information:
(Per brownie, 8 servings)
- Calories: 250
- Fat: 18g
- Protein: 12g
- Carbohydrates: 10g
- Fiber: 6g
- Sugar: 0g
Dish Characteristics:
- Rich and fudgy with a hint of sweetness
- Gluten-free and sugar-free
- Suitable for American taste
- Easy to prepare and perfect for a crowd
User Comments:
- "These brownies are absolutely delicious! I love that they're gluten-free and sugar-free, but they still taste amazing."
- "The perfect dessert for a chocolate craving without the guilt."
- "I love how easy these are to make. They're my go-to treat when I'm short on time."
Special Precautions and Tips:
- To make sure the brownies are completely sugar-free, use a sugar substitute that is keto-friendly, such as Stevia or Erythritol.
- If you don't have almond flour, you can use a blend of coconut flour and almond meal.
- Let the brownies cool completely before cutting them to prevent them from crumbling.
