World · Keto
Tahini & Cocoa Brownie
Fudgy, flourless brownies built on tahini and cocoa, sweetened with erythritol. Topped with dark chocolate, walnuts, and cashews. Adapted from a sugar-free original to fit keto macros.
Halal-friendly Vegetarian Easy
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 9
4g Net carbs
7g Protein
16g Fat
198 Calories
Per serving
Ingredients
- 3 Large eggs
- 1/3 cup (80g) Raw tahini
- 1/4 cup (60ml) Unsweetened almond milk
- 1/2 cup Powdered erythritol
- 1/3 cup (37g) Blanched almond flour
- 1/4 cup + 2 tbsp (30g) Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Fine sea salt
- 1.75 oz (50g) Sugar-free dark chocolate, chopped (topping)
- 1/4 cup (30g) Walnuts, roughly chopped (topping)
- 1/4 cup (30g) Raw cashews, roughly chopped (topping)
Method
- Preheat oven to 320°F (160°C, fan off) and line an 8-inch square pan with parchment.
- Whisk eggs, tahini, and almond milk in a large bowl until smooth.
- In a second bowl, sift together erythritol, almond flour, cocoa, baking powder, and salt.
- Fold dry into wet until fully combined — the batter is thick.
- Spread into the prepared pan. Scatter chopped chocolate, walnuts, and cashews evenly across the top.
- Bake 40 minutes, until the edges are set and the center is just firm. The brownies will firm up further as they cool.
- Cool fully in the pan before cutting into 9 squares.
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