These turned out pretty good! Slightly bittersweet, which is my preference. I use 3/4 cup Allulose and If you like it sweeter, you can go a full cup. Texture is good, although I might want to experiment to make it more fudgey next time. The sides cooked quicker than the middle, and I baked it for around 22 minutes at 350F to make sure it's cooked.
Pairing this with my Nick swedish ice dessert…
by Passingtherougher
2 Comments
Lol, you must be an american cause allulose is not even legal in the EU.
I modified the ingredients:
1 cup fine almond flour, from Aldi
1/3 cup cocoa powder, from aldi
1 tsp baking powder
1/2 tsp salt
1/3 cup Kerrygold unsalted butter
2 tbsp water
2 eggs
3/4 cup allulose from deal supplement
1 tsp bourbon vanilla extract
Set oven at 350F. I mixed all the dry ingredients in the mixing bowl, then melt the butter in the microwave. Add the beaten eggs, water, butter, and vanilla extract, and mix well. Bake for 20 minutes, let cool in pan, then cut and serve with your favorite keto vanilla ice cream.
I cut 5×5 yielding 25 pieces
Total macros: 41g total carbohydrates (14g net carbs, 26g fiber), 125gr fat, 35gr protein
Macros for each piece: 59 calories, 1g net carb, 5g fat, 2g protein