Chocolate and Hazelnut Keto Brownie
This keto brownie is super fudgy and full of chocolatey goodness. If you have been looking for a keto brownie that is as good as the original, here it is.
Keto, Low Carb
90% dark chocolate, chopped
Sugar free nutella for drizzling (optional)
whipped Cream for serving (optional)
Pre heat the oven to 170C/340F. Line a square baking tin (20cm or 9in) with non stick baking paper.
Melt the butter in a small saucepan over medium to high heat, until completely liquid and bubbling.
Remove the saucepan from the heat and add the cacao powder and the chocolate pieces. Leave for a few minutes to melt then stir to a smooth consistency. Set aside to cool.
In a medium bowl add the eggs, sweeteners, vanilla and salt. Beat using an electric beater or mixer on high for 10 minutes. The mixture will be pale and thick.
Add the chocolate mixture to the egg mixture and beat on low until combined.
Fold in the almond flour by hand, and then the chopped hazelnuts. You can reserve some nuts for sprinkling on the top of your brownie once it is in the pan if you prefer.
Pour mixture into the prepared pan. Place in the oven and bake for 20 minutes or until it is firm to touch and a skewer comes out clean.
Cool for 5 minutes in the tin and then remove and place on a cooling rack.
Once brownie has reached room temperature, slice into 12 even pieces.
Serve with a drizzle of nekstella and whipped cream, for a more decadent dessert.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Have Butter will Travel