‘Nut-tella’ Chocolate Brownies with Hazelnut

From my book ‘Low Carb on a Budget’. Sugar free, gluten free, keto friendly.

Desserts

9 brownies

2 mixing bowls, baking dish, oven (or air fryer)

Preparation: 15 minutes - Baking time: 20 minutes – Keeps up to 3 days in the refrigerator or 3 months in the freezer

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Ingredients

2 large eggs
6 tablespoons butter, unsalted
1 cup almond flour (or finely ground hazelnuts)
8 tablespoons keto sweetener
5 tablespoons cacao powder, unsweetened
1 teaspoon baking powder
¼ to ½ teaspoon of sea salt

Toppings (optional)

½ cup hazelnut butter
20-ish blueberries
1 handful hazelnuts, chopped
20 g dark chocolate, grated (at least 85% cacao)

With the winter holidays and Christmas break upon us, I’m treating you to a real comfort food dessert: 'Nut-tella' Chocolate Brownies with Hazelnut from my book 'Low Carb on a Budget'.

Delicious after a good walk with a hot cup of tea or coffee, or as a dessert to end your dinner party with a scoop of vanilla ice cream and berries. You can also easily take the brownies as a snack to work or school, best without toppings then.

The brownies are sugar free, gluten free and even grain free because they contain almond flour (finely ground almonds) as an alternative to wheat flour. If you replace the butter with coconut oil, they are also dairy free.

I’d love to hear what you think of the brownies if you decide to make them! Would you like me to share more recipes for cakes and cookies? Let me know by leaving a comment down below.

You can find more sugar free desserts and snacks in my book 'Low Carb on a Budget' and other cookbooks.

Enjoy and have a very happy holiday season & new year!

Love,

‘Nut-tella’ Chocolate Brownies with Hazelnut, from my book Low Carb on a Budget

DIRECTIONS:

Preheat the oven (or air fryer) to 175°C.
Mix the dry ingredients in a bowl: the almond flour, keto sweetener, cacao powder, baking powder and sea salt.
Beat the eggs in a second bowl, melt the butter over low heat and pour the melted butter into the eggs.
Mix the dry with the liquid ingredients into a thick dough.
Cover a baking pan with baking paper. Pour the dough into the baking dish and place in the preheated oven for 20 minutes (or 15 minutes in the air fryer). Remove from the oven and allow to cool before slicing.
Serve the brownies ‘plain’ or with toppings. I like to top them with hazelnut butter, mixed with 1 to 2 tablespoons of water to make it ‘runny’, along with blueberries, some lightly toasted hazelnuts and grated dark chocolate.

JULIE’S TIPS & TRICKS:

For a dairy free version, replace the butter in the dough with melted extra virgin coconut oil.
You could also add a teaspoon of vanilla extract or 1 to 2 teaspoons of ground coffee to the dough for an even more intense flavor.

I’d love to hear what you think of the brownies if you decide to make them! Would you like me to share more recipes for cakes and cookies? Let me know by leaving a comment down below.