軟化的黃油 softened butter,無糖可可粉 unsweetened cocoa powder,雞蛋 eggs,香草精 vanilla,無糖椰蓉 desiccated/shredded coconut unsweetened,杏仁粉 almond flour/meal,泡打粉 baking powder,漿果 berries of choice
綜合評分 7.2
【生酮ketogenic】低碳水巧克力布朗尼 low carb/gluten free
綜合評分 7.2
轉載自http://www.ditchthecarbs.com/2016/02/03/low-carb-chocolate-berry-brownie/ 食譜是12份的用量 1 tbsp=15 ml 1 tsp=5 ml 1 oz=28 g 1 cup = 16 tbsp = 48 tsp = 240 ml Serving size: 1 brownie Calories: 142 Fat: 13.9g Carbohydrates: 4.3g Sugar: 1g Fibre: 2.3g Protein: 2.8g
用料
- 軟化的黃油 softened butter ½ cup / 125g / 4 oz
- 無糖可可粉 unsweetened cocoa powder ½ cup / 45g / 1.5 oz
- 雞蛋 eggs 2
- 香草精 vanilla 1 tsp
- 無糖椰蓉 desiccated/shredded coconut unsweetened ½ cup / 50g / 1.8 oz
- 杏仁粉 almond flour/meal ½ cup / 50g / 1.8 oz
- 泡打粉 baking powder ½ tsp
- 漿果 berries of choice ½ cup / 40g / 1.4oz
做法
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混合黃油和甜菊糖至變白。Mix the butter and stevia together until pale.
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加入所有其他材料（除了漿果），充分混合。Add all the other ingredients except the berries. Mix well.
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拌入漿果，把混合好的布朗尼糊倒入20cm的正方形烤盤。Fold in the berries and pour the brownie mixture into a lined 20cm/8 inch square baking dish.
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180℃烤制15-20分鐘，確保布朗尼內部熟透。Bake at 180C/350F for 15-20 minutes or until the centre is cooked.
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切12塊。Makes 12 pieces.
小貼士
烤之前可以先嘗一下蛋糕糊的甜度，因為剛開始戒糖的人可能比已經戒糖較長時間的人需要更多甜味劑。如果你試了這個食譜覺得對你來說不夠甜，也可以額外加一些用甜味劑調味的奶油。With ALL low carb baking please taste the mixture BEFORE baking and adjust the sweetness accordingly. Those of you who have only been sugar free for a little while, may require more sweetener than those of us who have been sugar free for some time. If a recipe turns out to be not sweet enough for you, you can always save it by serving with sweetened whipped cream.
所在的分類
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