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Keto Raspberry And Pistachio Brownies

CategorydessertDifficultyBeginner

The flavor combination of these brownies is incredibly moreish with the tart raspberries and fudgy rich chocolate being perfectly complemented by the distinctive taste of pistachio. The outside of the brownie cracks as you take a bite and reveals a soft chocolate middle with crunchy pistachios and zings of raspberry. These healthy brownies are grain and dairy free and with under 3.5 net carbs a slice they are ideally suited to a ketogenic or paleo lifestyle! They are great with coffee as snack or make a delicious dessert lightly warmed in the oven served with a dollop of coconut cream. They are also great for dinner parties as they look beautiful but require minimal effort and expertise. Serve them in the centre of the table and everyone can get involved and grab a slice. The brownies will keep in an air tight container for 3 days… if they last that long!

Yields15 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
7 oz 85% Dark Chocolate
½ cup Coconut Oil
2 Large Eggs
¾ cup Powdered Erythritol
1 ½ cups Almond Meal
1 tsp Bicarbonate Of Soda
cup Pistachios, Roughly Chopped
½ cup Raspberries
1

Preheat the oven to 350°F and line a brownie pan with parchment paper. Break up the chocolate and add to a heat proof bowl with the coconut oil. Place the bowl over a pan with a little water in it to create your own double boiler. Stir the mixture while it slowly melts, remove from the heat once smooth.

2

Whisk the eggs together with the erythritol until light and frothy.

3

Into the same bowl add the almond meal, bicarbonate of soda and melted chocolate and combine until a thick batter forms. To this mixture add half the pistachios and raspberries and stir well.

4

Pour the mixture into the lined brownie pan and spread out evenly. Top with the remaining raspberries and pistachios and bake for 20-25 minutes, or until the top is just firm.

5

Allow to cool in the brownie pan then slice into 15 pieces.

Raspberry and Pistachio BrowniesCaloriesFats(g)Carbs(g)Fiber(g)Net Carbs(g)Protein(g)
7oz 85% Dark Chocolate10609238102822
½ cup Coconut Oil8621000000
2 large Eggs1479.940.7700.7712.58
¾ cup Powdered Erythritol000000
1 ½ cups Almond Meal96883.79.7509.7538.25
1 tsp Bicarbonate of Soda000000
1/3 cup Pistachios, roughly chopped27822.2213.985.28.7810.3
½ cup Raspberries390.488.964.94.060.9
Totals3354308.3471.4620.151.3684.03
Per Serving (/15)223.620.564.761.343.425.6

Ingredients

 7 oz 85% Dark Chocolate
 ½ cup Coconut Oil
 2 Large Eggs
 ¾ cup Powdered Erythritol
 1 ½ cups Almond Meal
 1 tsp Bicarbonate Of Soda
  cup Pistachios, Roughly Chopped
 ½ cup Raspberries

Directions

1

Preheat the oven to 350°F and line a brownie pan with parchment paper. Break up the chocolate and add to a heat proof bowl with the coconut oil. Place the bowl over a pan with a little water in it to create your own double boiler. Stir the mixture while it slowly melts, remove from the heat once smooth.

2

Whisk the eggs together with the erythritol until light and frothy.

3

Into the same bowl add the almond meal, bicarbonate of soda and melted chocolate and combine until a thick batter forms. To this mixture add half the pistachios and raspberries and stir well.

4

Pour the mixture into the lined brownie pan and spread out evenly. Top with the remaining raspberries and pistachios and bake for 20-25 minutes, or until the top is just firm.

5

Allow to cool in the brownie pan then slice into 15 pieces.

Keto Raspberry And Pistachio Brownies