Cea mai buna negresa keto / Best keto brownie

Una din cele mai bune negrese din cate am mancat la viata mea de food blogger, adica multe :)) E atat de aromata si are o consistenta superba umeda, densa, ciocolatoasa…. Va prezint cea mai buna negresa keto! :) (9 patratele a cate 2 g carbs net si 249 cal)

Ingrediente (9 portii):

• 100g faina de migdale
• 30g cacao
• 1 lgt praf de copt
• 100g Green Sugar (sau indulcitorul preferat)
• 4 oua
• 100g unt
• 100g ciocolata neagra fara zahar
• 1 lg rom (sau 1 lgt esenta de rom)
• 1 lgt extract de vanilie

Topim untul si ciocolata intr-o craticioara, amestecand mereu, sa nu se arda. Adaugam vanilia, romul, pudra de cacao si omogenizam bine tot. Miroase si arata DIVIN! :)

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Batem ouale intregi spuma cu indulcitorul pana isi dubleaza/tripleaza volumul. In acest amestec il adaugam pe cel de ciocolata usor, omogenizand cu o spatula. La final incoporam si faina de migdale amestecata cu praful de copt, tot usor, cu miscari circulare.

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Turnam compozitia intr-o forma micuta (15*15 cm) unsa cu unt si tapetata cu hartie de copt. Coacem negresa cam 20-25* min la 180C, pana e aproape coapta, adica o scobitoare iese foarte putin lipicioasa din centrul ei, astfel ca va avea consistenta umeda super :) Se taie rece, dar eu am taiat-o calduta, stiti deja ca nu am rabdare :) Pofta mare!

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*Durata coacerii depinde foarte mult de forma folosita si de cat de umeda o veti inauntru :) Deci e pe testate, folositi o scobitoare, frigaruie.

ENGLISH VERSION

One the of the best brownies I’ve ever had, and believe me, I am a food blogger, I’ve had quite many :))) It’s soooooo dense, sticky, fudgy, chocolaty… I present to you.,. the best keto brownie ever! :)

Ingredients (9 servings):

• 100 g almond flour
• 30 g cocoa
• 1 tsp baking powder
• 100 g erythritol (or favorite sweetener)
• 4 eggs
• 100 g butter
• 100 g sugar free dark chocolate
• 1 tbsp rum (or 1 tsp rum essence)
• 1 tsp vanilla extract

Melt the butter and chocolate in a saucepan, constantly stirring, not to burn the mixture. Add the vanilla, rum, cocoa, and mix well until smooth. It looks and smells DIVINE! :)

Beat the eggs until they double/triple in size. Pour the chocolate mixture into the egg one, slowly, incorporating it with a spatula. In the end fold in also the almond flour and baking powder. Use circular movements, to keep the mixture fluffy.

Pour the dough in a small pan (15*15 cm) greased with butter and lined with baking paper. Bake for abut 20-25 min at 180 C, until almost cooked through, meaning a skewer inserted in the center should come out slightly sticky :) This way it will have the wonderful fudgy brownie consistency. Slice it cold, I couldn’t wait and I cut it warm :)) Enjoy!

*The baking time depends very much on the size of the dish and how sticky you want it in the middle :) So just test with a skewer.