Gluten & lactose-free flourless brownie
I’m trying to eat healthier for the summer, but that doesn’t mean I can’t enjoy sweet snacks anymore! I’m so fed up with sugar being in every single thing though, even the 70 – 90 % pure chocolate.
That’s why I teamed up with Keto Cacao. I used their pure bar (without sugar and other unnecessary additives a.k.a. BS) to make these delicious keto friendly sweet and healthy chocolate coconut balls.
Step by step guide
– 200 grams pure chocolate (as pure as possible)
– 100 grams plant based margarine
– Scoop of honey for sweetness
– 3 eggs
– 50 grams of walnuts
Start by gathering your ingredients. If you don’t like honey, you can also use maple syrup. Also, I think it can even work with less margarine! If you want the brownie to be more airy, add half a teaspoon of baking soda. Preheat the oven on 180 degrees celsius.
Melt the chocolate au bain-marie. Fill a pan with boiling water, put it on low fire and place a heat resistant glass or stone bowl on top. Break the chocolate in small pieces and let them melt. Then, add the margarine and let that melt and mix too.
Separate the eggs by breaking the egg in the middle and jiggling the egg until all egg white has fallen into the bowl. Then, mix the egg whites with a mixer until it foams and looks airy and fluffy.
Using a spoon, mix the walnuts, honey, egg yolk and chocolate through te mixture. Be careful, beacause you want the mixture to stay airy.
Mix until the mixture looks evenly brown. Then, grab an oven-proof tray and grease it with a bit of margarine or olive oil. Pour in the mixture and even it out with a metal spoon.
Place decorative walnuts on top of the mixture. Last step is putting the tray in a pre-heated oven for about 25 minutes. Check after 20 minutes, mine were already done by then. Also, it comes out quite airy, but naturally the brownie will inflate over the next minutes.