This delicious keto brownie recipe was contributed by Jasmin, you can check out her Instagram profile for more inspiration here: https://www.instagram.com/eat.with.jasmin
Prep time – 10 minutes | Cooking time – 20 minutes
115g Almond flour
50g of sweetener (I used a monkfruit & erythritol blend)
25g of cacao powder
1 tbsp of super-food berry powder
1 tsp of baking soda
½ tsp of xanthan gum
100g of shredded courgette (gently squeezed to remove excess water)
60g of Kape activated hazelnut butter
60 ml of nut milk
80g of dairy-free and sugar-free white chocolate
80g of dairy-free and sugar free milk chocolate chips
Preheat your oven to 180c.
Add all ingredients (except the chocolate) into a food processor and blitz until a batter forms.
Add in half of the milk and white chocolate, combine and pour into a greased 8inch x 8inch brownie tin.
Bake in the oven for 20 minutes. Then allow to cool, before slicing and serving.