Low-carb and high-protein banana-nut brownies

Ingredients for 4 servings:

• 125 g butter, soft
• 200 g erythritol (sugar substitute)
• 1 sachet of vanilla sugar, vanilla extract or grated Bourbon vanilla, for less carbs
• 1 pinch of salt
• 100 g hazelnut butter
• 2 banana(s), optionally only 1 banana for less carbs
• 2 eggs, size M
• 85 g walnut flour
• 2 tbsp baking cocoa
• 100 g hazelnuts, ground
• Grease for the tray
• 15 g walnut kernels, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Place softened butter, erythritol, vanilla sugar, salt, hazelnut butter, and 1 mashed banana in a large bowl and mix with a mixer until smooth. Then add the eggs and mix. Add the walnut flour and cocoa powder to the bowl and mix well. Finally, fold in the ground hazelnuts. Pour the batter into a greased, parchment-lined baking sheet or dish and smooth it out with a knife or similar tool. Slice the second banana and spread it on top of the batter along with the walnuts. Bake the batter in an oven preheated to 180°C (fan oven) for approx. 25-45 minutes. Check occasionally; baking time may vary depending on the thickness of the batter and the baking dish used. For 4 servings, one serving has 161 kcal.