Cherry brownie
Dark chocolate and butter make this brownie dense and rich, while cherries add juicy tartness and some fiber. Almond flour keeps the base keto-friendly without regular flour, so the dessert is best cut into small portions after chilling.
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Inventory: Mixer
364
Servings: 12 (1 serving ≈ 76 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Beat eggs (150 g) with erythritol (75 g) and Himalayan salt (1 g). Separately melt 99% chocolate (200 g) with butter (180 g) and stir until smooth. The total amount of erythritol for this recipe is 75 g.
Combine the chocolate and egg mixtures. Mix almond flour (75 g) with cocoa (25 g), add it to the liquid mixture, and fold with a spatula. Fold in pitted cherries (200 g).
Transfer the batter to a 22 by 22 cm pan and bake at 175 degrees C for about 35 minutes. Cool the brownie, chill it for 3 hours, and slice.
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