Low Carb Brownies


Low Carb Brownies

Ready in: 45 minutes
Yield: 12 brownies

6.7 oz (190 g) zucchini
1.8 (50 g) pecan nuts
2 eggs
1.8 oz (50 g) cooking chocolate (dark chocolate)
2.8 oz (80 g) butter
1 tablespoon cocoa powder
3.5 oz (100 g) erythritol
1 packet (10 g) vanilla sugar
1 oz (30 g) all-purpose flour
0.7 (20 g) almond flour
1 teaspoon baking powder
Optional: 1 tablespoon grated coconut

For the baking tin:
1 tablespoon semolina
0.4 oz (10 g) butter

Koalified Tips for making Brownies (Same as for all pound cakes):

  • The ingredients, have all to be at room temperature. The butter has to be soft. (Example: If you add cold eggs to the butter, you will get a grainy mixture that looks like semolina, that means the eggs curddled.) What we need is an evenly mixed batter.
  • Add the eggs in batches!
  • Do not over-whisk the mixture , only whisk everything until just blended.
  • The consistency of the batter has to be sticky, not liquid, which means: The batter should slowly fall from the spoon. It shouldn’t be too firm either.
  • Don’t open the stove in the first 20 minutes while baking the brownies.

1. Preheat the oven to 350 °F (180 °C). Thoroughly wash the zucchini. Trim the ends, then finely grate the zucchini. Put the grated zucchini into a clean kitchen towel. Using your hands, squeeze hard to extract the water. Cut the butter into cubes.

2. Brush a rectangular cake tin lightly with butter and sprinkle all over with semolina. Shake of the excess semolina. Roughly chop the pecan nuts. Sift the almond flour, all-purpose flour, baking powder and cocoa powder into a bowl and stir to mix evenly.

3. Melt the chocolate in a heatproof bowl set over hot water. Stir in half the butter and mix until thoroughly blended Leave to cool until lukewarm.

4. In a large bowl, combine the chocolate-butter mixture with the remaining butter and stir until blended. Add the erythritol and vanilla sugar. Beat the eggs in batches, stirring well after each addition. Whisk in the chopped pecan nuts and grated zucchini. Sift in the flour mixture in batches, stirring well after each addition.

5. Transfer the brownie mixture into the prepared cake tin, spreading it evenly. Bake until almost set, about 30 minutes. (The brownies have to be soft and juicy from the inside.) Let the brownies cool on a wire rack. Once cooled, divide the brownie into pieces of the same size. Sprinkle over with grated coconut to taste.

Per brownie:

Energy: 141 kcal / 591 kJ
Fat: 11,5 g
Carbohydrates: 13,9 g
of which sugars: 3,3 g
Protein: 3,4 g
Fibre: 1,1 g


Leave a Reply

Your email address will not be published. Required fields are marked *