Mini Brownies are the perfect keto dessert: they have no flour, no sugar, not even eggs! And they’re easy to make in just 15-20 minutes. They’re guaranteed to go in your outstanding recipe list).
By the way, these keto muffins can be kept in the refrigerator for three days.
Cooking Time 20 Minutes
Serving quantity 12
Ingredients :
Almond (or peanut) paste 100g
Pumpkin puree 100g
Honey 4 tbsp.
Cocoa 50g
1.5 tsp. leavening agent
Erythritol to taste
Salt to taste
Step 1
Preheat oven to 180°C and make 12 muffin tins
Step 2
In a bowl, mix all the ingredients until smooth
Step 3
Spread the batter into the molds and bake for 15-20 minutes.
Allow the muffins to cool for at least 10 minutes at room temperature, then remove from the molds and serve!
Bon appetit!
Energy Value per Serving
Calories from fat 108
Calories 149
Fats: 12g
Carbohydrates: 8g
Fiber: 6 g
Assimilable carbohydrates: 2 g
Protein: 6 g
