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.
Brownie
Ingredients
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
Method
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
chocolate Drizzle
Ingredients
¼ cup Lakanto Chocolate Crumb (or sugar-free dark chocolate)
1 tbsp freeze -dried strawberries
tbsp dried edible rose petals
Method
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..
