Home › Recipes › Low-carb walnut and cinnamon browniesLow-carb walnut and cinnamon brownies Low-carb walnut and cinnamon brownies made with ground walnuts, dark cocoa powder and grass-fed butter. Ready in 40 minutes, with 240 kcal and 7 g protein per serving.
At a glance Serves 6 Prep time: 15 min Cooking time: 25 min Total time: 40 min Calories: 240 kcal per serving Protein: 7 g Fat: 22 g Carbs: 5 g Ingredients 100g walnuts 3 organic eggs 50g grass-fed butter 3 tbsp cocoa powder 2 tbsp yacon syrup 1 tsp cinnamon Method You’ll need: oven · saucepan · baking dish · blender · mixing bowl
Preheat the oven to 175 °C (155 °C fan) and line a small baking dish with a little baking paper. Put the shelled walnuts into a blender and pulse briefly into fine walnut flour. Melt the grass-fed butter in a pan, pour it into a mixing bowl and beat it with the eggs and yacon syrup until frothy. Carefully stir the walnut flour, unsweetened cocoa powder and cinnamon into the egg mixture until you have a heavy, dark batter. Spread the batter in the dish and bake the brownies for 25 minutes, until the edges are crisp but the centre is still soft. Good to know Real brownies without flour? Finely ground walnuts make the batter incredibly moist and dark, and keep that typical gooey centre.
Swaps Walnuts → pecans (for a slightly sweeter, even more caramel-like note in the nutty batter).
Cooking tips Whatever you do, don't overbake the brownies. A cocktail stick can still come out with a little moist batter on it.
Storage Once cooled, the brownies cut neatly into rectangles and keep for almost a week in an airtight container.
Allergens Contains eggs, milk (butter) and tree nuts (walnuts). Completely gluten-free.
