Ratio   4:1        

Total Calories    986 kcals  

Fat                      98g

Protein               18.4g

Carbohydrate     5.6g

Makes 6 brownies - Each providing 16g fat, 3g protein, 1g carbohydrate and 164 kcals.

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7g Bournville cocoa powder

55g beaten egg

60g butter

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

20g Lindt 90% cocoa dark chocolate

3g Barkat baking powder

Sweetener to taste (Natvia or Erythritol)



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