Ingredients:
1 (115g.) bar unsweetened baker’s chocolate, chopped
80 ml coconut oil
2 tbsp. cream cheese, softened
135 g keto-friendly sugar
2 large eggs
115 g raw cauliflower puree
190 g almond flour
65 g Dutch process cocoa powder
3/4 tsp. baking powder
1/4 tsp. salt
FOR TOPPING
50 g keto chocolate chips
1 tsp. coconut oil
Directions:
Preheat oven to 180°C (160ºC fan) and line a 20-cm (8″) square baking pan with parchment. In a small microwave-safe bowl, combine baker’s chocolate and oil and microwave in 30-second increments until melted. Set aside.
In a large mixing bowl using a hand mixer or whisk, beat together cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Add cauliflower and mix until combined.
In a medium bowl, whisk together almond flour, cocoa, baking powder, and salt. Fold dry ingredients into cream cheese mixture until combined. Whisk in melted chocolate mixture until fully combined. Pour batter into prepared pan and smooth top with a spatula.
Bake until a toothpick inserted into the middle comes out with only a few crumbs attached, 23 to 25 minutes.
Meanwhile, combine chocolate chips and 1 teaspoon oil in a small microwave-safe bowl and microwave in 20-second increments until smooth. Drizzle on top of brownie.
Let brownie cool completely, preferably refrigerated until fully chilled, before slicing and serving.
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