Keto almond brownies with blackberries

Keto almond brownies with blackberries: a moist low-carb recipe with almond butter, raw cacao, eggs, blackberries and a little honey.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 450 kcal per serving
• Protein: 18 g
• Fat: 35 g
• Carbs: 8 g

Ingredients

• 100g almond butter
• 2 organic eggs
• 30g raw cacao
• 100g blackberries
• 1 tbsp honey

Method

You’ll need: oven · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and line a small rectangular tin with baking paper if needed.
2. Put the almond butter, eggs, raw cacao and honey in a bowl. Stir everything into a smooth, even batter.
3. Pour the batter into the tin and smooth the top.
4. Scatter the blackberries over the top and press them lightly into the batter.
5. Bake the brownies at 180 °C for 18–20 min, until the top has set. Then leave them to cool completely in the tin.
6. Cut into pieces to serve. Eat them as they are or with a few fresh blackberries on the side.

Good to know

These brownies are dense, chocolatey and pleasantly moist. The blackberries add a fresh, slightly tart note. I especially like them while they're still just a little warm.

Swaps

Less sweet: halve the sweetness and round it off with cinnamon, vanilla or a few berries. Blackberries → raspberries (similar fibre content, a little more tart). Almond butter → cashew butter (milder in flavour, a little creamier). Raw cacao → unsweetened highly defatted cocoa powder (similar cocoa note, often a little finer in the batter).

Allergens

Contains eggs and tree nuts (almonds). Only suitable for small children in a suitable form because of the dense, chunky texture, and fine during pregnancy with fresh, well-washed blackberries and fully baked eggs.

Dairy-free recipes