A simple and hearty keto Brownie recipe that includes only basic ingredients. The most important thing about this recipe is the cooking process. If you bake in a small mold at 190 degrees, you’ll get thick brownies with a soft middle and a tough crust. And if you want a more uniform, firm texture to the cupcake, it’s better to bake at 180 degrees, but 5-10 minutes longer.
Cut the brownies baked with this keto recipe into 16 small cakes and store in a bag, or freeze.
Cooking time 30 minutes
Number of servings 16
Ingredients :
Low fat milk chocolate 150g
Butter 4 tsp.
Large egg 3 pcs.
Erythritol 50g
Mascarpone cheese 25g
Cocoa 25g
Salt half a tsp.
Step 1
Preheat the oven to 190 degrees and place baking parchment on a baking tray. Melt the chocolate in a small glass bowl over medium heat, stirring constantly until it becomes a liquid homogeneous mass.
Step 2
Add the butter to the chocolate and place in the microwave for 10 seconds. Stir. Repeat until the mixture is smooth. Set aside and let cool slightly while we make the dough.
Step 3
In a large bowl, mix together the three eggs and the sweetener. Beat with a mixer on high speed until the eggs are light. This will take 3 to 5 minutes.
Step 4
Add the mascarpone and whisk again thoroughly.
Step 5
Add 2 teaspoons cocoa powder and salt. Stir to combine.
Step 6
Sift the remaining cocoa powder into the batter and mix until smooth.
Step 7
Make sure your chocolate is still fairly liquid. If it’s not, heat it in the microwave for 10 seconds and stir. Pour the chocolate into the batter and mix well – the batter should have a creamy texture and no lumps.
Step 8
Place the dough in the prepared baking dish and place in a preheated 190 degree oven for 25 minutes.
Step 9
Carefully remove from the mold and allow to cool completely before cutting into square Brownies.
Bon appétit!
Energy Value per Serving
Calories from fat 72
Calories 86.9
Fats: 8g
Carbohydrates: 5.3 g
Fiber: 2.4 g
Digestible carbohydrates: 2.9 g
Protein: 2.2 g
