Can it even be December without chocolate? These keto brownies hit the spot; they have the most delectable fudgy gooey texture and a rich chocolate flavour. They are low-carb, sugar-free, vegan and keto friendly made with almond flour, cacao, Erythritol, Elly Momberg coconut cream chocolate, coconut oil, salt, baking powder, vanilla, xanthan gum, which prevents it from being fragile in texture, and chia seeds, which act as an egg replacer. On top I thinned out some Elly Momberg chocolate hazelnut spread with some boiling water and it resulted in the most perfect brownies!
Makes 9 brownies
Time: 60 minutes
Keeps for 3 days in the fridge
Ingredients:
-2 tbsp chia seeds mixed with 5 tbsp lukewarm water
-85g almond flour
-2 1/4 tbsp cacao
-80g erythritol
-1/2 tsp baking powder
-1/2 tsp xanthan gum
-110g Elly Momberg coconut cream chocolate
-80g melted coconut oil
-1 tsp vanilla extract
-pinch salt
Frosting:
-100g Elly Momberg chocolate hazelnut spread
-2 tbsp boiling water
Method:
-Preheat oven to 180’C. Line a brownie tin with baking paper. In a small bowl add the chia seed and lukewarm water and set aside for 10 mins until a gel-like texture forms.
-In a large bowl whisk together the almond flour, cacao, erythritol, baking powder, xantham gum and salt.
-Melt the Elly Momberg chocolate together with the coconut oil and vanilla.
-Pour into the dry ingredients and add the chia egg. Stir until just combined but do not overmix. Transfer into the lined tin and bake for 25 minutes or until the top is set.
-Cool down in the pan for 15 minutes then transfer to the fridge for 30 minutes. This helps them not break apart.
-To make the frosting mix Elly Momberg spread with a couple tbsp boiling water or until you have reached your desired consistency. Spread over the cooled brownies, slice into 9 squares and enjoy!
