What’s better than brownies? Brownies with icing!
I made some sugar free royal icing and it turned out amazing. The only problem I had was that I didn’t have a hand or stand mixer to whip it up enough, so my icing was a little runny but still worked out well!
What you’ll need:
- 1/4 cup (60g) sour cream
- 2 tbsp dark cocoa powder
- 2 tbsp regular cocoa powder
- 2 eggs
- 1/4 cup (50g) butter – melted
- 1/4 cup (50g) sugar substitute (I used erythritol)
- 1 cup (100g) almond flour
- 1/2 tsp baking powder
- 1 tbsp meringue powder (egg white powder)
- 1 cup (140g) powdered sugar substitute
- 1 1/2 tbsp cold water
- 1 tsp vanilla
- assorted food colouring
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In a mixing bowl, whisk together the brownie ingredients.
Pour onto a lined cookie pan or casserole dish and bake for approx. 15 minutes at 350°F / 175°C or until a toothpick comes out clean.
Set aside and let cool.
While your brownies cool, whisk together your meringue powder (egg white powder) and powdered sugar substitute.
Add in the cold water and use a hand or stand mixer to whip the mixture to stiff peaks, or desired consistency if you want it a little bit more runny.
Separate into different bowls and use the food colouring to change the colour of each bowl of icing.
Cut the brownies into triangles – it should make roughly 15.
Use a piping bag or ziplock bag to decorate your brownies!! Enjoy!
This makes approximately 15 brownies.
Nutritional Information per brownie:
- CALS: 91
- FAT: 8.4
- CARBS: 2.8
- FIBRE: 1.3
- NET CARBS: 1.5
- PROTEIN: 2.9