Ratio   4:1        
Total Calories    1149 kcals  

Fat                      115g

Protein               21.5g

Carbohydrate     7g

Makes 6 brownies - Each providing 19g fat, 3.5g protein, 1.2g carbohydrate and 192 kcals.

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7g Bournville cocoa powder

46g beaten egg

68g unsalted butter

52g Ketocal vanilla 4:1powder (Available on prescription)

20g Lindt dark chocolate (90% cocoa)

3g carb free baking powder

20g Tesco ground almonds

Sweetener to taste Erythritol, Truvia or Hermesetas



Gently melt butter, remove from heat and add the chocolate.  Stir until dissolved.

Add sweetener to taste, then add beaten egg, stirring quickly until well mixed.

In a separate bowl, mix all other dry ingredients until well combined.

Add to the chocolate mixture and mix well. (This thickens quickly at this point).

Divide equally between 6 silicone cupcake moulds, placed onto a baking tray.

Bake at 170C (fan) for about 15mins until a cocktail stick comes out clean.



A Daisy Garland Recipe

© The Daisy Garland