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Bocha Keto Brownies
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This keto and diabetic friendly dessert has ingredients like cacao butter, almonds, and egg yolks that work together for a decadent chocolate taste. When you’ve got a chocolate craving, it can be hard to find a brownie that doesn’t contain a high amount of sugar, dairy, and processed flour. To solve this issue we went ahead and developed a recipe that contains plenty of nutrients from superfood ingredients – cacao and almonds – plus, sweetening with BochaSweet for your desired sweetness. Brownies are now nutritious and tasty at the same time!

This keto-friendly brownie recipe is quick and easy to make. A simple list of ingredients that you can readily find available in your nearest grocery store means this recipe will be convenient for you to prepare.

Keto “Bocha” Almond Brownies

Bocha Brownies

Start to Finish: 50 minutes

Ingredients:

  • 1/2 cup cacao butter
  • 1/2 cup cocoa powder (1/4 cup mixed with cacao butter for melted chocolate)
  • 2 whole eggs
  • 1 egg yolk
  • 3/4 cup BochaSweet
  • 1/2 teaspoon vanilla extract
  • 1 cup almond flour + 1 tablespoon
  • 1/2 cup chopped almonds (optional)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions:

  1. Preheat oven to 325 degrees.
  2. Place 1/2 cup cocoa butter on a stove top or over a double boiler in a heat-proof bowl. Add in 1/4 cup cacao powder and mix together until it makes a chocolate syrup consistency. Set aside.
  3. In a large mixing bowl, add in the eggs, egg yolk, and BochaSweet for a few minutes or until light and fluffy. Turn on your mixer on a low setting. Stir in the vanilla extract.
  4. Next, slowly add in the chocolate syrup mixture until completely mixed.
  5. Add in the cocoa powder, almond flour, baking powder, and salt. Fold in the chopped almonds. (Optional: you can add in your choice of nuts, chocolate chips, or whatever you desire). Blend on medium speed in your mixture until a creamy batter forms.
  6. Pour the batter using a rubber spatula into a greased 9×9 baking dish (layer with parchment paper if you prefer). Bake for 28-30 minutes or until a toothpick comes out clean.
  7. Allow to cool for 30 minutes before cutting. You can place in the freezer for at least 15 minutes after brownies cool to make it easier to cut.

Makes: 12

Fudge Brownies
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Can I suggest some easy to make fudge brownies sweetened with BochaSweet.  With a soft gooey texture and chocolate taste, these low carb brownies are also gluten-free from substituting wheat flour with cassava flour.

 

Fudge Brownies

 

INGREDIENTS

  • 1/2 cup butter
  • 1 tbsp coconut oil
  • 1/3 cup BochaSweet
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup cassava flour
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/4 cup cacao nibs

 

Fudge Brownies

DIRECTIONS

  1. Preheat the oven to 350F and grease a 9X9 inch square baking pan with coconut oil. Line with parchment paper and set aside.
  2. Add melted butter, coconut oil, and BochaSweet into a medium bowl and whisk for a minute.
  3. Add in the eggs and vanilla extract and whisk until smooth.
  4. Gently fold in the remaining dry ingredients making sure to not over beat to keep the fudge-like consistency.
  5. Pour the batter into the pan making sure to smooth out the top evenly with a spatula.
  6. Bake for 20-25 minutes until centre of fudge brownies is set to touch after testing with a toothpick (will come out “dirty”) for a fudge-textured brownie.
  7. Remove from the pan using the handles formed from the parchment paper overhangs and allow to cool to room temperature for around 15 minutes before slicing into 6 fudge brownies.

Fudge Brownies

 

 

 

 

 

 

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