Los brownies de Alison, “vida de chocolate”

Jun 04, 2020 10:15:00AM
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Por qué Alison Gannett prepara comida cetogénica.

Después de enterarse de que tenía cáncer, Alison cambió drásticamente su dieta. Analizó su propio ADN y se hizo análisis de sangre y otras pruebas. Se dio cuenta de que necesitaba eliminar de su dieta los productos lácteos y cualquier alimento inflamatorio.

Pero eso no le impide disfrutar de una de sus cosas favoritas: ¡los brownies! Y ahora tú también puedes disfrutarlos con esta versión sin cereales, sin frutos secos, cetogénica y sin lácteos. Es tan rica y chocolatosa que ni siquiera pensarás en lo que no contiene.

Keto Dairy-Free Brownies

Keto Dairy-Free Brownies

Category

Desserts

Enjoy this grain-free, nut-free, keto-friendly, dairy-free brownie recipe. It is so rich and chocolatey you won't even think about what's not in it.

Ingredients

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    • 1 cup heat stable keto fat (melted solid fat or liquid neutral flavored keto fat) 

    • 5 ounces 100% organic dark chocolate

    • ½ - 1 cup Lakanto Golden Sweetener or Lakanto Brown Sweetener

    • ¼ tsp salt

    • 1 tsp sugar-free organic vanilla extract (optional)

    • ½ cup water (omit for cookies)

    • 4 organic pasture raised eggs* (*if eating as a pudding eggs must be pasteurized)

    Directions

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      1. In a double-boiler on low (or metal or glass bowl over a pan of water (do not let the bowl touch the water), mix baking chocolate with 1 cup keto fat of your choice.

      2. Add organic sugar-free vanilla extract (optional) and salt.

      3. Mix occasionally until melted and remove from heat.

      4. While this is slowly melting, put the Lakanto Golden Monkfruit sweetener into a food processor or blender (choose your amount by how sweet you like them). Blend until pulverized. 

      5. Add ½ cup water (do not add water if making cookies) and 4 eggs and blend again.

      6. With the blender or food processor running, pour the melted slightly cooled chocolate thru the hole at the top, very slowly to combine. Pour too fast and you get scrambled eggs!

      7. Scoop or pour mixture into a silicone 12 muffin pan, or a muffin pan lined with unbleached muffin cups. 

      8. At this point you can add optional toppings, but it is not necessary.

      9. Bake at 325F for 8-15 minutes. 
        -If you are making brownies that need to stand up for travel or like a firm brownie versus a melty one - cook them a bit longer.
        -If you want molten lava gooey brownies, go for a shorter cooking time - removing them when the center is still “jiggly”. 

      10. Freeze or refrigerate before removing from the pan.
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      2 comentarios

      I made them tonight as cupcakes in the tin with paper cups they came out very gooey on the bottom even though I had left them in 5 mins longer. Is there something I can add to make them more cake like . They tasted very good

      Beth

      I would love to make a vegan version of this using flax eggs. I wonder if you have had any one try this?

      Bonnie Harnden

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