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Brownies
Ingredients
| For the dough: | |
| 65 g | Erythritol |
| 15 drops | Vanilla aroma |
| 10 g | Egg substitute |
| 100 ml | Sparkling water |
| 75 ml | MCT Oil 77% (Kanso) |
| 100 g | KetoBaking Mix (Kanso) |
| 100 g | Almonds, ground |
| 1 TL | Guar gum |
| 10 g | Baking powder |
| 39.9 g (3 pouches) | MCTfiber (Kanso) |
| 20 g | Cocoa powder |
| 150 g | Soy yogurt, without sugar |
| 40 g | KetoCacaoBar (Kanso) |
| For the Icing: | |
| 120 ml | Cream alternative, vegan |
| 40 g | KetoBiota (Kanso) |
| 60 g | KetoCacaoBar (Kanso) |
Preheat the oven to 175 °C (top/ bottom heat).
Mix erythritol and vanilla aroma.
Mix the egg substitute with sparkling water and whisk with the erythritol-vanilla-mix until foamy. Pour in the MCT Oil 77 % while whisking.
Mix KetoBaking Mix, ground almonds, guar gum, baking powder, MCTfiber and cocoa powder and add to the egg mixture with the soy yogurt. Mix everything with a hand mixer until a homogeneous mass is formed.
Line the brownie pan with baking paper and spread the batter evenly in it. Finally, finely chop the KetoCacaoBar and spread evenly over the mixture. Bake the brownies in the oven for 20 minutes.
Mix the cream alternative and KetoBiota with a whisk. Bring the mixture briefly to a boil and remove from the hot stove. Stir in KetoCacaoBar and wait one minute. Finally, spread the mixture evenly over the brownies and let cool.
Nutritional values
| Total (9 portions - 932.0 g) | Per portion (103.6 g) |
|---|---|---|
| Ketogenic Ratio | 2.9:1 | 2.9:1 |
| Energy (kcal) | 3057.4 | 339.7 |
| Fat (g) | 270.4 | 30.1 |
| of which MCT (g) | 121.1 | 13.5 |
| Carbohydrates (g) | 26.1 | 2.9 |
| Protein (g) | 66.3 | 7.4 |