LCHF Chocolate Brownie | Low Carb | Keto Recipe

The trick to this ultimate chocolate brownie is to allow it to cool quite quickly so it can set to a nice fudgey consistency – so give it 10 minutes to cool naturally at room temperature after the high heat from the oven and then transfer the brownie (still inside the baking dish) to the fridge to chill completely.

A word from the Fat Professor (Prof Grant Schofield): This is a go-to for our kids. Personally I like to whip some cream up and add loads of it on top. That really turns the chocolate brownie into a dessert which you can savour.

A word from the Whole-food Dietitian (Caryn Zinn Dietitian): Enjoy this delicious and decadent lower carb treat, BUT remember it’s still a treat, which means it should be for treat occasions, and not for daily consumption. Many people think that just because foods are low carb, it’s ok to include them every day or every other day. This is not always true, particularly when it comes to sweet items. Save them for special times and you will enjoy them even more.

Prep time: 15 minutes

Cook time: 8 – 12 minutes

Serves: 10

Carb count: 6g

Video Recipe: Click Here

Ingredients

• 350g Butter - 1 1/2 Cups (150g) Dark Chocolate (I use 85% dark) - 6 Eggs, whisked - 1/4 Cup (40g) Chia seeds - 2 tbsp (30g) Xylitol (or Stevia or a shop bought mix like Norbu or Natvia which is stevia and erythritol) - 1 1/2 Cups ( 150g) Cocoa - 1 tbsp (13g) Baking Powder - 1 tbsp (15ml) water

*Accompaniment (per person):*Mascarpone (optional) 1 tbsp (15g)

Method

Melt the butter in a pan on a low heat then add in the chocolate and continue to gently heat until the chocolate and butter are well melted – alternatively, you can melt both together in a microwave on short bursts, checking every so often and giving a quick stir until fully melted and well combined.

Pour the chocolate mixture into your food processor, then add to the bowl the whisked eggs, all the remaining ingredients except the water, and then mix well. Once combined, add the water to the mix and combine one more time in the processor.

Line a baking dish with greaseproof paper and pour the mixture into the dish. Top Tip – top the brownie with a piece of greaseproof paper to keep the top from getting too dry.

Bake the brownie for 8 – 12 minutes on 160 degrees celsius (resist the temptation to bake it too long as it becomes more cake-like and less fudgy the longer you bake it) depending on the size of baking dish you have.

This is delicious on its own or served with a little mascarpone on the side.

NB: We like ourcbrownie very dark chocolatey, which is not everyone’s cup of tea (especially for children). If you’d prefer to add more sweetness to it, try adding another tbsp of your sweetener of choice to get the taste you’re after.