This week, our Fresh Choice Nelson guest blogger, Paula, has some recipe inspiration for all you nut-free peeps out there. She has a delicious recipe for nut-free low carb brownie. Take it away Paula!
A lot of my low carb, sugar-free baking is made with nut flours and desiccated coconut. But, there are many people who are allergic to nuts or don’t like coconut.
With that in mind, I have a really simple recipe for a flourless, nut free, low carb brownie. It is gluten free, grain free and sugar-free. I use a blend of stevia and erythritol available as Sweetnz classic blend. You can find it on the shelf in the baking aisle at Fresh Choice, Nelson.
Nut-Free, Low Carb Raspberry Brownie with Chocolate Ganache
I’ve discovered this cake ticks lots of boxes! With the addition of raspberries, it has a nice tart bite which cuts through the richness of the cake. Serve it with some Greek yoghurt or whipped cream. We are lucky enough to still have fresh summer berries in the produce department, even though summer is officially over.
If you, like me, are watching your carb intake, you will be pleased to know it comes in at just 2g carbs per slice.
Ingredients: (serves 12)
- Six free range eggs
- 160g melted butter
- 60g cocoa
- 1/2 tsp baking powder
- 1 tsp vanilla paste
- 120g cream cheese (softened)
- 1/2 cup of the sweet classic blend
- 1/2 cup raspberries
Method:
Blend all the ingredients, except for the raspberries, with a stick blender. Once smooth stir through the raspberries.
Pour into a lined baking dish and bake at 180 degrees for 20 to 25 minutes.
Cool and place in the fridge.
Get baking this weekend. A good batch will give you sweet treats for a week! Don’t forget to call into Fresh Choice Nelson for all your ingredients.
