I now know how vegetarians feel. When people get wind that you’re a “low-carber” coming for lunch you can hear the dread in their voice as they rack their brains as to what on Earth they’re going to feed you. But I assure them that it’s really not all that different, they just don’t have to make as much pasta and potatoes. In fact, I often don’t even mention it, and get through many braai’s with my carbless ways going undetected. But when dessert comes I often get told with sympathetic pity that their dessert isn’t “Tim Noakes approved” and that’s perfectly fine. In fact, that’s usually my queue to say “why don’t I bring dessert?” There’s often a little bit of a pause and I can just picture their apprehensive cringe as they visualize some dreadfully gross tasteless carbless ball of shame.
This is usually when I bring out the big guns, in this case, brownies! These are by far one of my favourite low-carb desserts! They’re cakey and chocolately enough to be decadent but you don’t have that sickly spell that comes over you after eating the regular floury sugary ones. Of course because of all the high-protein nuts and good fats they are very satisfying, and often everyone is none the wise that they are actually Banting fare. So the next time you’re entertaining, try these beautiful brown Banting babies and keep it hush hush that they’re actually healthy!
1 cup almond flour
1/2 cup cocoa powder
1/4 cup chopped nuts (reserve for decorating)
2 Tbl coconut flour
50g dark chocolate, melted ( I use Lindt 90%)
1/2 cup melted butter
3/4 cup xylitol
4 tsp desiccated coconut (reserve for decorating)
1 tsp vanilla essence
1 tsp instant coffee
1tsp baking powder
1/4 tsp salt
– Preheat oven to 180C.
– Line a rectangle baking dish with baking paper.
– In the microwave melt the butter and the chocolate for a few seconds, stirring until smooth and melted. Roughly chop the nuts, I like a mixture of flaked almonds, brazil nuts. pecans and hazelnuts. But whatever you prefer.
– In a blender blitz up all the ingredients expect the chopped nuts and the desiccated coconut. Blend until smooth and well combined.
– Pour the mixture into the prepared dish, and sprinkle over the chopped nuts and desiccated coconut.
– Bake for 20 – 25 minutes, or until a knife comes out clean and the coconut and mixed nuts on top are nicely toasted.
– Cut into squares while still warm, and serve warm with a dollop of cream.