Servings Prep Time Cook Time
4 servings 15 minutes 30 minutes
6 tbsp butter
1/3 cup erythritol
1/3 cup cocoa powder
1/2 tsp vanilla extract
1 pinch salt
1/4 cup almond flour
1/2 tsp baking powder
1/4 cup walnuts (optional)
Peanut Butter Drizzle
1 tbsp peanut butter
1 tbsp butter
Preheat your oven to 175c.
Melt your butter on a small pan and let erythritol, or your choice of granulated sweetener dissolve it in. This takes a little longer than regular sugar, about 5 minutes.
Pour the butter and erythritol into a mixing bowl and add your cocoa powder, salt and vanilla extract.
Add in an egg and beat until thoroughly combined.
Add almond flour and baking powder to help the brownie rise a bit.
This step is optional: fold in your choice of nuts or add-ins. We added chopped walnuts for that classic brownie taste.
Pour your brownie batter into a small square baking tray or ramekins for individual serves
Optional peanut butter drizzle: melt a tablespoon of butter and a tablespoon of peanut butter in the microwave or a small pan. You have a choice of baking the brownie with this drizzle, or adding it after baking.
Bake for 7-10 minutes
The top will be set but slightly jiggly. Do not over-bake
If you haven’t already, add your peanut butter drizzle. You can also top it off with whipped cream or sugar-free chocolate syrup.
Macros per serving:
- 333 Calories
- 31g of Fat
- 6g of Protein
- 3g of Carbs
This recipe was sourced from http://www.tasteaholics.com/recipes/keto-skillet-brownies/