LCHF - My Copenhagen Kitchen

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Low carb liquorice brownie

August 26, 2015 af Jane Faerber Leave a Comment

Low carb liquorice brownie - delicious recipe for brownie without grains/gluten and only very little sugar --> MyCopenhagenKitchen.com

It’s not always easy being a foodblogger in this family! Every time I ask my family what kind of sweets to make or cake to bake, they yell: Something with chocolate! or something with liquorice! or something with chocolate AND liquorice! I try to explain to them that variety is a good thing and that it can be a problem to post 1000 recipes with chocolate and liqurice. But they don’t seem to care.

Liquorice is a big deal in Denmark, I might add. In Scandinavia, we love salty liquorice and we have fun getting tourists to taste it and see their faces cringe. Bad Scandinavian humor, I guess. If you’re no fan of liquorice or if you can’t buy it in your country, leave it out or try some of the other options I suggest in the end of this post.

So I really wanted to make an apple cake but the family wanted brownie and they won. It turned out really nice, though!

Low carb liquorice brownie - delicious recipe for brownie without grains/gluten and only very little sugar --> MyCopenhagenKitchen.com

This recipe contains affiliate links*

SERVES 12 PERSONS

  • 300g of dark chocolate
  • 200 of butter
  • 4 eggs
  • 1,5 dl Almond Flour
  • 10 drops of Aniseed Essential Oil
  • liquorice powder to sprinkle on top

DIRECTIONS

1. Preheat oven to 170°C/350°F

2. Melt chocolate over a double boiler together with butter.

3. Pour the chocolate-butter-mix in a large bowl, add the remaining ingredients and whisk well using your electric beater.

4. Pour the batter into a baking dish covered with baking paper. I find that much easier than to grease the baking dish. Bake the cake in the oven for about 25-30 minutes.

5. Take the cake out and let it cool down for a couple of hours in the fridge before serving.

6. Sprinkle liquorice powder on top before serving

A FEW EXTRA WORDS…
This cake is not as sweet as your regular brownie. If you want a sweeter cake, feel free to add your choice of sugar/sweetener to the batter.

If you’re not as fascinated by liquorice as my family, substitute the anis-seed oil with zest from one organic orange (and maybe add a handful of cacao nibs for crunch). You can also add essential Peppermint Oil for an After Eight version.

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  • Low Carb lemon cake - gluten-free and sugar-free recipe --> MyCopenhagenKitchen.comLow Carb lemon cake – gluten-free and sugar-free recipe
  • Strawberry mash with rhubarb, vanilla whipped cream and chocolate - a nice and light sugar-free dessert from MyCopenhagenKitchen.comStrawberry mash with rhubarb, vanilla whipped cream and chocolate

Filed Under: Cakes & desserts

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Jane Faerber
Jeg hedder Jane, og det er mig, der blogger her på Madbanditten. Udover at blogge skriver jeg bøger og holder foredrag. Alt sammen om mad og sundhed og livet ind imellem.