KETO CAULIFLOWER BROWNIES RECIPE
To
make these brownies perfectly fudgy, you'll need cauliflower puree: pulse
cauliflower florets in a food processor until the mixture is very smooth and
almost paste-like. For best results, refrigerate brownies overnight before
cutting and serving: they magically taste much smoother, sweeter, and fudgier
the day after!
Prep
Time : 15 mins
Total
Time : 50 mins
Servings : 16
INGREDIENTS
·
1
(4-oz.) bar unsweetened baker's chocolate, chopped
·
1/3
c. coconut oil
·
2
tbsp. cream cheese, softened
·
2/3
c. keto granulated sugar (such as Swerve)
·
2
large eggs
·
1
c. raw cauliflower puree
·
2
c. almond flour
·
1/2
c. dutch process cocoa powder
·
3/4
tsp. baking powder
·
1/4
tsp. kosher salt
FOR TOPPING
·
1/3
c. keto chocolate chips (such as Lily's)
·
1
tsp. coconut oil
INSTRUCTIONS
1.
Preheat
oven to 350° and line an 8" square baking pan with parchment. In a small
microwave-safe bowl, combine baker's chocolate and oil and microwave in
30-second increments until melted. Set aside.
2.
In
a large mixing bowl using a hand mixer or whisk, beat together cream cheese and
sugar until smooth. Add eggs one at a time, beating well after each addition.
Add cauliflower and mix until combined.
3. In
a medium bowl, whisk together almond flour, cocoa, baking powder, and kosher
salt. Fold dry ingredients into cream cheese mixture until combined. Whisk in
melted chocolate mixture until fully combined. Pour batter into prepared pan
and smooth out top with a spatula.
4.
Bake
until a toothpick inserted into the middle comes out with only a few crumbs, 23
to 25 minutes.
5. Meanwhile,
combine chocolate chips and remaining 1 teaspoon oil in a small microwave-safe
bowl and microwave in 20-second increments until smooth. Drizzle on top of
brownie.
6. Let
brownie cool completely, preferably refrigerated until fully chilled, before
slicing and serving.
Recipe
from delish.com
Delicious Food Recipes
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