Keto Brownie Cups Ice Cream Sundae
How to Make It
Step 1
Preheat your oven to 350 F / 180 C. Lightly grease a muffin pan with oil or butter. In a large bowl, whisk the almond flour, granulated sweetener, cocoa powder, baking powder, xanthan gum, and salt.
Step 2
Add the butter to a pan over low heat and let it melt. Take the pan off the heat and let the butter cool slightly. Add the melted butter to a bowl with the eggs and vanilla extract, and whisk.
Step 3
Pour the wet ingredients over the dry ingredients and fold using a spatula until combined. Divide the batter into the greased cupcake tin using a cookie scoop. Transfer the pan to the oven.
Step 4
Bake for 12-15 minutes or until the center doesn’t jiggle when you shake the pan. Grease the bottom of a glass slightly smaller than the holes in the muffin pan. Press the cup into the individual brownies until they are all pressed enough to look like brownie cups.
Step 5
Remove them from the pan and transfer them to a plate. Add a scoop of vanilla ice cream to each brownie cup and top with 1 tbsp of chocolate sauce. Sprinkle with nuts and serve.
Ingredients
- Almond flour – 0.5 cup
- Erythritol Granulated – 0.25 cup
- Cocoa Powder Dry Unsweetened – 3 tbsp
- Baking powder – 0.5 tsp
- Salt – 0.13 tsp
- Butter – 0.25 cup
- Raw egg – 1 medium
- Baking Aids Xanthan Gum – 0.25 tsp
- Vanilla extract – 0.5 tsp
- Ice Cream, Natural Vanilla – 240 g
- Chocolate sauce, syrup, sugar free – 4 tbsp
- Walnuts – 4 tbsp, chopped