- 250 g (1 1/3 cups) granulated erythritol, or other keto-friendly sweetener, plus extra to serve
- 250 g (2 cups) almond flour
- 70 g (2/3 cup) cocoa powder
- 2 tsp baking powder
- 1 tsp salt
- 150 g (2/3 cup) coconut oil, melted and cooled
- 75 ml water
- 4 large eggs
- 2 tsp vanilla extract
- 125 g (1 cup) raspberries, plus extra to serve
- 125 g (1 cup) blueberries, plus extra to serve
- 125 g (1 cup) red currants, plus extra to serve
Preheat the oven to 180°C (160° fan). Grease and line a 32 cm x 23 cm baking tin with parchment paper.
In a large mixing bowl, whisk together the granulated erythritol, almond flour, cocoa powder, baking powder, and salt.
Make a well in the middle and add the melted coconut oil, water, eggs, and vanilla extract to it; gradually beat together the ingredients until you have a smooth batter. Gently fold in the berries and red currants.
Spoon and scrape the batter into the prepared tin. Gently wrap the tin a few times on a flat surface to help settle the batter.
Bake until the brownie is risen and dry to the touch, rotating the tin halfway through, 30-40 minutes; when ready, a toothpick will come out virtually clean.
Remove the tin to a wire rack. Let the brownie cool completely in the tin before cutting and serving with more berries and a light dusting of granulated erythritol.
Serves approx. 16 – 20