Keto brownie with coconut flour

These chocolate brownies are in no way inferior to brownies made with traditional wheat flour and sugar. Keto cakes are made with crispy chocolate edges and a sticky center. They are gluten and nut free. You can add nuts, extra chocolate chips, or cinnamon to the dough to add flavor to your cakes.

Ingredients

• 2 pcs. chicken eggs
• 140 gr melted butter
• 190 gr granular erythritol
• 2 tea spoon. vanilla extract
• 110 g unsweetened sugar-free chocolate or chocolate chips
• 2 table. spoon. coconut flour
• 2 table. spoon. unsweetened cocoa powder
• ½ table. spoon. baking powder
• ½ tea spoon. salt
• 110 g additional sugar-free chocolate chips or chopped nuts (optional)

Directions

1. Preheat oven to 175 C and line a 20 cm x 20 cm metal baking dish (or similar) with parchment paper. Lubricate the paper with cooking spray or cooking oil.
2. Whisk the melted butter and sweetener until smooth. Add eggs, vanilla and beat with an electric mixer for about a minute. Add chocolate chips and stir.
3. Add coconut flour, cocoa powder, baking powder, salt and stir with a spatula. Add chocolate chips or nuts if desired.
4. Pour the dough into the prepared pan and flatten the top with a spatula.
5. Bake the cakes in a preheated oven for 30 minutes.
6. Remove from oven and let cool for at least 30 minutes.
7. Transfer from the mold to a plate and cut into 9 squares (servings).
8. Note: Nutritional information is for one serving (excluding additional chocolate chips and nuts).