Hazelnut Keto Brownies with Coffee Ganache (Edit recipe)

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Indulge in the decadent flavour of these sugar free, keto brownies, a delightful treat that perfectly balances rich chocolate and nutty goodness while keeping your carb count low. This treat has a moist, fudgy texture that melts in your mouth, making them an irresistible choice for anyone following a ketogenic lifestyle. The hidden surprise in these brownies is the luscious coffee ganache nestled in the Each bite reveals a delightful contrast between the rich brownie and the smooth ganache, making them perfect for satisfying your sweet tooth without derailing your diet.

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PREP TIME

15 minutes

COOK TIME

25 minutes

INGREDIENTS

12

Serves: 9

Ingredients

150 grams Hazelnut Flour
50 grams Hemp Protein Powder (Nutiva brand), Or any protein powder of choice
200 grams Erythritol, Powdered, Or granulated
3 pieces Egg, Large
120 ml Coconut Oil - Thrive Market, Melted

For Coffee Ganache

150 grams Lily's Keto Dark Chocolate Baking Chips, Chopped finely
150 ml Heavy Cream (Whipping Cream)
1 tsp Instant Coffee
30 grams Butter, Salted, Softened

For Decoration

30 grams Hazelnut, Roasted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Prepare the Coffee Ganache
• Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
• Add Coffee and Chocolate: Stir in the instant coffee until dissolved, then pour the hot cream over the finely chopped dark chocolate in a bowl. Let it sit for about 1 minute.
• Mix Ganache: Add the softened butter and stir until the mixture is smooth and glossy.
• Freeze Ganache: Using a spoon or a piping bag, drop dollops of ganache onto a parchment-lined tray. Freeze for at least 1 hour or until solid.
Step 2: Prepare the Brownies
• Preheat Oven: Preheat your oven to 175°C (350°F). Line an 8x8 inch baking pan with parchment paper.
• Mix Dry Ingredients: In a large bowl, combine hazelnut flour, almond flour, whey protein powder, sweetener, baking powder, and salt.
• Mix Wet Ingredients: In another bowl, whisk together the eggs, melted coconut oil, and vanilla extract until well combined.
• Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 3: Assemble and Bake
• First Layer of Brownies: Pour half of the brownie batter into the prepared pan and spread evenly.
• Add Ganache Dollops: Remove the frozen ganache dollops from the freezer and place them evenly over the brownie batter, leaving some space between each dollop.
• Top with Remaining Batter: Gently pour the remaining brownie batter over the ganache dollops, ensuring they are covered.
• Bake: Bake in the preheated oven for about 20–25 minutes or until a toothpick inserted into the edges comes out clean (the center may still be slightly soft due to the ganache).
Step 4: Cool and Chill
• Cool Completely: Allow brownies to cool in the pan on a wire rack for about 30 minutes.
• Refrigerate: Once cooled, transfer the brownies to the refrigerator and chill for at least 2 hours or until completely set. This will make slicing easier and enhance flavors.
Step 5: Decorate and Serve
• Decorate: Once chilled, sprinkle chopped roasted hazelnuts on top for decoration before slicing into squares.

Notes

Total Time: Approximately 2.5 hours (including chilling time)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	288
Fat:	28 g
Carbohydrates:	12 g
Protein:	4 g
Cholesterol:	29 g
Sodium:	30 mg
Fiber:	6 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.