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Chocolate Brownies

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  • 2.3:1 ratio
  • RECIPE MAKES: 2 brownies
  • PREP TIME: 10-15 minutes
  • COOK TIME: 20-25 minutes

Recipe provides approximately:

Total Fat

Step 1

Preheat oven to 180°C/fan 160°C/gas mark 4.

Step 2

In a bowl, mix eggs, almond milk, butter and liquid sweetener together.

Step 3

In a separate bowl add remaining dry ingredients and mix until combined.

Step 4

Pour egg mixture into the dry ingredients and mix well until a thick batter is formed.

Step 5

Divide batter equally between two 12-centimetre spring-form cake tins and bake in the oven for 20-25 minutes until cooked.

Step 6

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