These brownies contain fewer carbohydrates than traditional brownies and get their full flavour mainly from dark chocolate and cocoa powder. Thanks to the right balance, they stay soft and gooey.
Low-carb brownies
Low-carb brownies
Method
01
Preheat the oven
Preheat the oven to 175 °C, conventional (top and bottom heat).
Line a small square baking tin with baking parchment.
02
Melt the chocolate and butter
Melt the chocolate together with the butter and leave to cool slightly.
03
Make the batter
Briefly whisk the eggs with the sweetener.
Stir in the chocolate mixture.
Mix the ground almonds with the cocoa powder, baking powder and salt. Fold this into the batter.
04
Bake the brownies
Pour the batter into the tin.
Bake for about 20 to 25 minutes. The brownies may still be slightly soft in the middle.
Leave to cool completely.
Tips & notes
Store the brownies in the fridge for a firm, fudgy texture. The exact nutritional values depend on the chocolate and sweetener used. Only cut the brownies once they have cooled completely.
Contains:
Eggs
Milk
Tree nuts
| Calories | 214 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 8 g |
| Fat | 17 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
