Juicy low carb chocolate vanilla brownies
The low carb chocolate-vanilla brownies are particularly juicy and seduce with their aromas. Hardly anyone can resist this baked delicacy.
Ingredients for 12 brownies
Ingredients for the brownies: 4 eggs | 80 grams of butter | 4 tbsp xylitol | 100 grams of dark xylitol chocolate with a high cocoa content | 100 grams of yogurt | 120 grams of almond flour | 1 pack of baking powder
Ingredients for the topping: 200 grams of cottage cheese | 150 grams of cream cheese | Pulp of a vanilla pod | 3 tbsp xylitol | 1 pinch of rock salt | Juice of half an organic lemon
Ingredients for the pattern: You will need 100 grams of xylitol chocolate and 20 grams of butter for the sample.
Our recipes use non-de-oiled almond flour (unless otherwise stated).
Information about this: Tips for baking with almond flour
- Brownies: Separate the eggs and beat the egg whites to a stiff snow. Beat the yolks with the butter and xylitol until frothy. Melt the xylitol chocolate over a hot water bath. Cool the liquid chocolate to around 30 ° Celsius and stir into the egg yolk mixture. Now stir in the yoghurt, fold in the egg whites and finally stir in the flour and baking powder. Pour into a 20 cm x 30 cm square springform pan and bake in the oven with convection and 170 ° Celsius for 35 minutes. Take out and let cool down.
- Topping: Mix all ingredients for the topping until smooth and spread on the cooled cake.
- Template: If you want to draw a pattern, melt the chocolate with the butter over a hot water bath.
- The cake is now in the refrigerator for 2 hours before you can serve and enjoy it.
Tip: If you want to conjure up a particularly beautiful pattern on your brownies, simply drizzle some liquid xylitol chocolate onto the vanilla topping immediately after filling and draw the desired pattern with a wooden skewer. The brownies are guaranteed to taste simply wonderful even without a pattern.