As the weather cools down, we'll find any excuse to get creative in the kitchen. Our Cath has been busy perfecting this delicious Keto Hazelnut Chocolate Brownie recipe 😋 Naturally sweetened with LOKA erythritol (no sugar in sight!)
1 & 1/2 cups almond flour
3/4 cup cocoa or cacao powder
160g butter, melted
2 teaspoons baking powder
1/2 teaspoon salt
1 & 1/4 cups granulated erythritol
1 teaspoon vanilla extract
1/2 cup toasted hazelnuts
Preheat the oven to 170°C.
Add all the ingredients besides the hazelnuts to a large bowl.
Mix gently until no lumps remain.
Stir through the hazelnuts, keeping aside a handful to sprinkle on top.
Spoon the mixture into a baking paper-lined tin and smooth the top. Sprinkle over the remaining hazelnuts.
Bake for 20 minutes or until set but still fudgy in the middle.