Recipe provides approximately:
Preheat oven to 180°C/fan 160°C/gas mark 4.
In a bowl, mix eggs, almond milk, butter and liquid sweetener together.
In a separate bowl add remaining dry ingredients and mix until combined.
Pour egg mixture into the dry ingredients and mix well until a thick batter is formed.
Divide batter equally between two 12-centimetre spring-form cake tins and bake in the oven for 20-25 minutes until cooked.
Remove from oven and allow to cool slightly before serving.
Top Tips
- Good for packed lunches, picnics or a special celebration
- Try silicon moulds or muffin tins instead of a brownie tin
- For a different flavour, use carbohydrate free flavouring e.g. Foodie Flavours natural orange flavouring.
- Serve with sugar free chocolate sauce e.g. Walden Farm chocolate syrup
- Save some grated chocolate and sprinkle over the top of the cooked brownies
MCTprocal is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet.
Refer to labels for allergens and other product information.
- 15g Egg, beaten
- 25g Almond milk e.g. Almond breeze/Alpro
- 5g Butter, melted
- 2 large squirts Liquid sweetener e.g. Hermesetas
- 16g MCTprocal
- 15g Ground almonds
- 2g Cocoa powder e.g. Bournville
- 15g Ground flaxseed e.g. Cold Milled Virginia Harvest
- 1g Carbohydrate free baking powder e.g. Barkat
- 7g Dark chocolate, grated e.g. Lindt excellence 90% cocoa
