Summary

Ingredients

• 55 g butter
• 30 g couverture, dark or dark chocolate
• 40 g cocoa powder
• 2 egg (s), separated
• 150 g sweetener (erythritol or xylitol)
• 70 g almond flour, de-oiled
• 0.5 teaspoon ½ baking powder
• 1 teaspoon, leveled sweetener, (stevia) optional
• 1 bottle vanilla flavor

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Instructions

1. Preheat the oven to 170 ° C.
2. Separate the eggs and beat the egg whites into egg whites. Break the chocolate into smaller pieces and melt them together with the butter (e.g. in the microwave or in a water bath). Mix in the cocoa powder with the mixer and stir in the remaining ingredients. Do not be surprised, the mass is now very solid! Carefully fold in the egg whites.
3. Pour the batter into a 20 x 20 cm brownie tin (or a similar sized baking dish) and smooth it out.
4. Bake at 170 ° C top / bottom heat for approx. 20 minutes.
5. Tips:
6. For a whole baking sheet, as shown, simply double the amount. The baking time is then extended to 23-25 minutes.
7. If you want to save even more carbohydrates, take 85% dark chocolate instead of dark couverture, the necessary sweetness can then be increased again with stevia.
8. Nutritional values per piece with erythritol:
9. 90 kcal
10. 1.9 g carbohydrates
11. Nutritional values per piece with xylitol:
12. 118 kcal
13. 1.9 g carbohydrates
14. With dark chocolate, the carbohydrate content drops to 1.2 g carbohydrates per piece