Ketogenic Brownies

Ingredients for 3 servings:

• 20 g butter
• 20 ml sunflower oil or coconut oil
• 40 g xylitol (sugar substitute)
• 20 g dark chocolate (Xukkolade)
• 2 eggs, separated
• 20 g baking cocoa
• ¼ tsp baking soda
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 pinch(s) vanilla, fresh
• 70 g almonds with shell, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, not mushy and above all LCHF compliant

Preheat the oven to 180°C (top/bottom heat). Separate the eggs. Beat the egg whites with a pinch of salt and set aside. Then melt the butter, oil, and sugar together. I do this in the microwave. Then combine all ingredients, except the egg whites, with the butter and chocolate mix. The mixture will be quite firm. Finally, carefully fold in the egg whites. Pour into a small dish, preferably lined with baking paper or aluminum foil. Can be baked as a cake or as brownies. Bake for 20-27 minutes, depending on the height of the dish and the oven. Do a toothpick test. Note: This is the best ketogenic cake I’ve ever eaten. It’s not soggy and doesn’t taste of sweeteners, etc. It simply tastes like a delicious almond and nut chocolate cake. Serve either on its own or with melted sugar or almond slivers.