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Wednesday, November 30, 2022

Keto almond brownie

If you are craving for brownie and thinking keto, this recipe is it. You only need a food processor to speed things up. 

The brownie is almost fudgy but not dense to the palate. I think I have hit a golden brownie formula.

Credits, with minor adjustments: thebigmansworld fudgy brownie #thebigmansworld 


100g unsalted butter

1/2 cup baking choc chips ( no added sugar type)

1 cup almond meal

1/4 cup cocoa powder

1/2 teaspoon baking powder

pinch of Himalayan pink salt

1/2 cup monk fruit sugar (Crystal type)

3 eggs


Preheat an oven to 180C. Prepare an aluminum tray, 8 by 8 inch. Greasing is not needed if aluminum tray is used.

In a pot, over gentle or the lowest heat, melt butter and choc chips. 

Turn off the heat when butter is 1/2 melted. Cover. The residual heat will melt the butter and choc chips nicely. 

In a bowl, combine almond, cocoa, baking powder, salt, sugar.

In a food processor, process eggs. The eggs do not froth, which is fine.

Add the butter-choc mix in a steady stream over the eggs. Whisk.

Add the dry mix. Mix until it is homogeneous.

Pour the batter into the tray. Smoothen the surface to allow even baking.

Bake the brownie in the preheated oven at 180C for 14 minutes.

Leave the brownie in the oven, door closed. The residual heat will continue to firm up the center part of the tray of brownie without overcooking it.

Cool. Cut to size.

Brownie is said to keep for 7 days in the fridge or frozen. I did not manage to proof this because it was eaten by the 2nd day.


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