Wheat free, Gluten free, Sugar free Chocolate Brownie

keto chocolate brownie

Makes 18, 5.3g carbs each

Wheat free, Gluten free, Sugar free Chocolate Brownie
Amount Ingredient Carbs
125g unsalted butter 0g
200g dark choc (I use 85% cocoa) 41g
Natural sugar substitute equivalent to 1cup of sugar *** see note below 0g
1 tspn vanilla extract 0g
4 eggs 1g
250g packet of ready-to-eat baby beetroot drained 13g
½ cup almond meal 4g
¼ cup coconut flour 20g
¼ cup flaxseed meal 0g
1/3 cup cocoa 7g
½ tspn baking powder 1g
½ tspn baking soda 0g
180g pecans finely chopped 9g
Total Carbs 96g


Heat oven to 160°C. Grease & line an 18 x 28 cm slice pan with baking paper.

Place butter & chocolate in a medium size microwave safe bowl & cook on low-medium for 2 minutes stirring every 30 seconds until melted & smooth.

Stir in sugar substitute & vanilla. Add eggs one at a time, mixing in well between each addition until thick & glossy. Set aside.

Process beetroot in a small food processor until as smooth as possible. Stir into chocolate mixture.

Mix remaining dry ingredients (except nuts) together until well combined. Stir into chocolate mixture with chopped pecans & mix well. Mixture will be quite stiff.

Pour into prepared pan & smooth surface.

Bake for 45 minutes or until set. Place on cooling rack & cool completely in pan.

When cold, place in fridge for 1-2 hours. This will making cutting into squares easier.

****Note re sugar substitute****

There are a number of natural sugar substitutes available eg stevia, xylitol, erythritol that have no carbs or sugars (make sure organic & non GMO). Always read the label to be sure! Some are used in ratio of 1:1 as a straight replacement for sugar. Some are sweeter than sugar so you will need to use less. Again, check the label.

These taste like a ‘mud cake’. You won’t believe how good they are!

Originally posted 2017-09-11 15:56:53.

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