Mexican · Dessert
Mexican Chocolate Keto Brownies
A dense, fudgy Mexican-spiced chocolate brownie built keto: almond flour and allulose replace the usual flour and sugar, cinnamon and a whisper of black pepper bring the classic Oaxacan chocolate warmth, and butter plus dark chocolate keep it rich without the carb load.
$1
10 minsPrep
19 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
280Calories
5.7gProtein
25.1gFat
20.2gCarbs
3.4gSugar
4.7gFiber
359mgSodium
81mgChol
11.4gSat Fat
254mgPotassium
57mgCalcium
2.7mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
9gAllulose
0.3gAlcohol
Goes well with
Mexican Lager Beer
local
Champurrado
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm (4x4 inch) baking tin with parchment.
2
Melt the butter and dark chocolate together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth, then cool slightly.
3
Whisk the egg and allulose into the melted chocolate mixture until glossy and fully combined.
4
Sift in the cocoa powder, almond flour, cinnamon, salt, black pepper and baking powder, folding gently until just combined with no dry streaks.
5
Stir in the chopped pecans, then stir in the vanilla extract.
6
Pour the batter into the prepared tin, smoothing the top with a spatula.
7
Bake for 18-20 minutes until the edges are set and a skewer inserted in the centre comes out with a few moist crumbs.
8
Cool the brownie in the tin on a wire rack for at least 15 minutes before lifting out and cutting into 1 square.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted butter
- 0.8 oz22g melted chocolate dark 70
- 0.4 oz10g cocoa powder
- 1/21/2 eggs, beaten (27g)
- 0.6 oz18g allulose
- 0.5 oz14g almond flour
- 0.1 oz1.5g cinnamon ground
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0 oz0.3g ground black pepper
- 0 oz1g baking powder
- 0.4 oz10g chopped pecan
