Oldies but goldies. Low carb, no sugar!
This is one of my childhood favourite cakes, my grandma used to make it quite often and I loved it then and still love it know. I’ve started making them myself a long time ago. I could easily say that I have been making coconut brownies for over 12 years and they were and still are a great success. Surprisingly, these cakes are also loved by my two sons. They are quite easy to make and most time they are almost gone before I get to put them on a plate. The original recipe had 2 1/2 large glasses of sugar and 1 1/2 glasses of normal flour. Today I tried (successfully) to make them low carb and with no sugar. Wow, it’s the same great taste. I was surprised. This one, I got it right first time!
I made large square cake tray from which I got 49 mini squares. One serving consists of 4 squares of about 250 kcal. This cake is low in carbs and high in fat. Hope you enjoy it as much as we did.
Recommended Keto Flours
- 300 g Erythritol (10-12 Tbsp)
- 60 g Cacao powder
- 250 ml Unsweetened Almond Milk
- 200 g, Unsalted Grass-fed Pure Irish Butter
- 5 large Eggs
- 5 ml Madagascan Vanilla Extract
- 1 tsp Baking Powder
- 3/4 cup Organic Coconut Flour ♡ (80 grams)
- 25 g Desiccated coconut
- pinch of salt
1. Add 250 ml almond milk, 10 tbsp of Erythritol and 3 tbsp of cocoa powder in a double boiler (a saucepan placed in another saucepan with water).
2. Bring to boil in bain-marie (double boiler) and stir the mixture until it becomes creamy. Once it gets a creamy, thicker consistency remove it from heat and let it cool completely.
3. Beat the butter and mix it with 3/4 of the cocoa cream.
4. Separate the eggs.
5. Whisk the egg whites with a pinch of salt until soft peaks form.
6. Add one yolk at the time in the Cacao and butter cream.
6. Mix the coconut flour with the baking powder and add it to the Cacao and butter cream.
7. With a spatula, mix well until all the flour is incorporated in the cream.
8. Add in the beaten egg whites and gently fold them in with a spatula.
9. Line a tray with baking paper and preheat the oven.
10. Pour the mixture and with the spatula spread it evenly in the baking tray.
11. Bake it for 20-30 minutes or until passes the toothpick test. Poke the middle of the cake with a toothpick and it should come out dry and clean. Slice it in little squares. I sliced it 7×7 and got 49 squares.
12. Pour the remaining 1/4 of the chocolate mixture on top and spread it evenly. My boys prefers them simple with only the chocolate mixture on top. I prefer them soaked in chocolate and rolled into desiccated coconut or sprinkled with it.
One serving consists of 4 squares. Enjoy!