Keto brownies
Bake these sumptuous keto brownies using nut butter, courgette, cacao and almond flour. They're moreish and perfectly moist – just how a brownie should be
Keto chocolate cake
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 2 hrs chilling
- Easy
- Serves 10
Skip to ingredients
Ingredients
- 4 eggs, separated
- 15g coconut oil or unsalted butter, melted
- 1 tsp vanilla extract
- 150g almond flour
- 100g xylitol or sweetener of your choice
- 30g cacao powder, sifted
- ¼ tsp bicarbonate of soda
- 120ml almond or coconut milk
- 1 tsp apple cider vinegar
- ½ tsp baking powder
For the topping
- 250g Greek-style yogurt
- 1 tsp cacao powder, sifted, plus extra to serve
- 1 tsp xylitol
Method
- STEP 1
For the topping, tip the yogurt onto a piece of cheesecloth or muslin, put in a sieve set over a bowl and chill for at least 2 hrs, or overnight. Whisk the strained yogurt with the cacao and xylitol, and put it back in the fridge.
- STEP 2
Heat the oven to 180C/160C fan/gas 4. Soak a sheet of baking parchment in water, then crumple, wring it out and use it to line a 22cm springform cake tin. Whisk the egg whites to stiff peaks.
- STEP 3
Combine the egg yolks, coconut oil and vanilla in a bowl. Add the almond flour, xylitol, cacao, bicarb, milk and vinegar. Fold the egg whites and baking powder into the mixture, and pour into the tin.
- STEP 4
Bake for 15 mins, then reduce the oven to 160C/140C fan/gas 3 and bake for a further 15 mins. Remove from the oven and leave to cool before releasing from the tin. Put on a platter and spread the topping over using a palette knife. Dust with more cacao to serve.
