Look, we don’t like to play favourites... but we’re kinda obsessing over these delicious keto, vegan, low-carb brownies. These 99% sugar-free brownies are bound to be enjoyed by all, both looking and tasting delicious.
Ingreadient:
- ½ cup coconut oil melted and cooled, plus extra for greasing
- 1½ cups almond meal
- ½ cup cocoa powder
- 1⅓ cups Lakanto Bakers Classic syrup
- 4 large eggs at room temperature
- 1 cup walnuts or pecans chopped
- ¼ cup Lakanto Chocolate Crumb (or sugar-free dark chocolate)
- 1 tbsp freeze -dried strawberries
- tbsp dried edible rose petals
Direction:
- Preheat the oven to 160ºC fan-forced. Grease and line the base and sides of a 20cm square cake pan.
- Place almond meal into a large mixing bowl. Sift cocoa powder into bowl. Add coconut oil, Lakanto Bakers Classic Syrup and eggs. Whisk until well combined.
- Fold through half the nuts and spoon into prepared pan. Spread batter evenly to the edges of cake pan using a spatula. Sprinkle over the remaining nuts
- Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean
- Stand for 5 minutes before removing from pan. Transfer to a wire cake rack and cool completely before decorating
- Place the chocolate chips in a glass bowl and melt in the microwave in 30 second intervals, mixing after each time until fully melted.
- Drizzle the melted chocolate over the brownie and sprinkle with dried strawberries and dried rose petals..
- Cut into squares and serve
