This nut free keto brownie is developed due to high demand of the readers, asking for nut free recipes because of allergies, or, because their children aren’t allowed to take nuts to school in their lunch box. This flourlessand nut free keto brownie also has no added sugar, no coconut flours or shredded coconut, gluten free and low carb.
On top of all of that, you make it simply using a stick blender. Voila! Oh and the best bit? Each slice has less than 1.5g net carbs!!
NOTE: Nut free keto brownie has the texture and flavour more like a baked cheesecake (remember it is heavily based on eggs and cream cheese), although I call it a brownie.
So call it what you will – brownie/cheesecake/slice …… nut free keto brownies are simple and easy to quickly make.
Serve with whipped cream and berries for a tasty low carb dessert.
For optimum success, you must adjust how much sweetener the recipe requires for YOUR sweet tooth. I use the minimum, and have been sugar free for years, so if you are just starting out, you may require much more than the recipe states. As time goes on, the amount of sweetener you require will become less and less.
The flourless brownie comes out from the oven all puffed up then collapses into a firm, nut free, keto brownie. There are many flourless brownies out there, but very few that are flourless and nut free keto brownies.
Many readers also tell me they prefer the keto brownie when it has sat in the fridge overnight.
Another option is to use this nut free keto brownie as a base and make a berry cream cheese frosting for a superb topping? Pop some berries on top for decoration and it will be sure to please even the die-hard sugar lovers out there.
Remember my top tips to make flourless nut free keto brownie (or some call it cheesecake) really tasty and not eggy. Emulsify well using a stick blender AND add plenty of quality cocoa, vanilla and sweetener. Many readers tell me it is even better once it has been in the fridge for a day.
Course: Cakes and desserts
Diet: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Servings: 12
Total Carbs: 3.5g
Fibre: 2g
Ingredients
Metric System:
- 6 eggs – medium
- 160 g butter melted
- 60 g cocoa unsweetened
- 1/2 tsp baking powder
- 2 tsp vanilla
- 120 g cream cheese softened
- 4 tbsp granulated sweetener of choice or more, to your taste
US System:
- 6 eggs – medium
- 1 1/2 sticks butter melted
- 2/3 cup cocoa unsweetened
- 1/2 tsp baking powder
- 2 tsp vanilla
- 4 oz cream cheese softened
- 4 tbsp granulated sweetener of choice or more, to your taste
Instructions
- Place all the ingredients in a mixing bowl and using a stick blender with the blade attachment, blend until smooth.
- Pour into a lined square baking dish (21cm/8.5 inch).
- Bake at 180C/350F for 20-25 minutes until cooked on the centre.
- Slice into squares, rectangle bars or triangle wedges.
Notes
To make sure this doesn’t taste ‘eggy’, you must use a really good dark unsweetened cacao powder and mix/emulsify well.
