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Thursday 23 July 2026 19:35:39 GMT
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Brownie Millionaire Dulce de Leche Loaf🍫🤎 Recipe👇🏼: Ingredients: Brownie Layer: •120g almond flour or ground almonds  •30g cocoa powder •90g Erythritol (or your preferred sweetener) •Pinch of salt •3 eggs •90g unsalted butter, melted •1 tsp vanilla extract Dulce de Leche Layer: •80g butter •120ml double cream •60g Pure Via Soft Brown Sugar Alternative •150g cream cheese •1 tsp vanilla extract •Pinch of salt Chocolate Topping: •120g 90% dark chocolate •20g butter Method: 1. Preheat your oven to 170°C and line a loaf tin with baking paper. 2. In a bowl, mix together the almond flour, cocoa powder, erythritol and salt. 3. Add the eggs, melted butter and vanilla extract, then mix until smooth. 4. Pour into the loaf tin and bake for 20–24 minutes. The brownie should still have a slight wobble in the centre so it stays fudgy. 5. Leave to cool completely. 6. Add the butter, double cream and Pure Via Soft Brown Sugar Alternative to a saucepan over a medium heat. 7. Stir until the butter has melted and the sweetener has dissolved. 8. Simmer gently for 8–10 minutes, stirring regularly, until the mixture thickens slightly. 9. Remove from the heat and whisk in the cream cheese, vanilla and a pinch of salt until smooth. 10. Leave to cool for around 10–15 minutes, then spread evenly over the cooled brownie. 11. Refrigerate for 30–60 minutes until set. 12. Melt the dark chocolate and butter together until smooth. 13. Pour over the dulce de leche layer and spread evenly. 14. Refrigerate for at least 1 hour, or until the chocolate has fully set. 15. Slice and enjoy! Approx Macros (Whole Recipe): •Calories: 3,170 kcal •Protein: 52g •Fat: 307g •Net Carbs: 43g Approx Macros (Per Slice - Makes 8): •Calories: 396 kcal •Protein: 6.5g •Fat: 38g •Net Carbs: 5.5g (Macros are approximate and may vary depending on the brands used.) #keto #ketocooking #lowcarbrecipe #ketofood #EasyRecipes
Brownie Millionaire Dulce de Leche Loaf🍫🤎 Recipe👇🏼: Ingredients: Brownie Layer: •120g almond flour or ground almonds •30g cocoa powder •90g Erythritol (or your preferred sweetener) •Pinch of salt •3 eggs •90g unsalted butter, melted •1 tsp vanilla extract Dulce de Leche Layer: •80g butter •120ml double cream •60g Pure Via Soft Brown Sugar Alternative •150g cream cheese •1 tsp vanilla extract •Pinch of salt Chocolate Topping: •120g 90% dark chocolate •20g butter Method: 1. Preheat your oven to 170°C and line a loaf tin with baking paper. 2. In a bowl, mix together the almond flour, cocoa powder, erythritol and salt. 3. Add the eggs, melted butter and vanilla extract, then mix until smooth. 4. Pour into the loaf tin and bake for 20–24 minutes. The brownie should still have a slight wobble in the centre so it stays fudgy. 5. Leave to cool completely. 6. Add the butter, double cream and Pure Via Soft Brown Sugar Alternative to a saucepan over a medium heat. 7. Stir until the butter has melted and the sweetener has dissolved. 8. Simmer gently for 8–10 minutes, stirring regularly, until the mixture thickens slightly. 9. Remove from the heat and whisk in the cream cheese, vanilla and a pinch of salt until smooth. 10. Leave to cool for around 10–15 minutes, then spread evenly over the cooled brownie. 11. Refrigerate for 30–60 minutes until set. 12. Melt the dark chocolate and butter together until smooth. 13. Pour over the dulce de leche layer and spread evenly. 14. Refrigerate for at least 1 hour, or until the chocolate has fully set. 15. Slice and enjoy! Approx Macros (Whole Recipe): •Calories: 3,170 kcal •Protein: 52g •Fat: 307g •Net Carbs: 43g Approx Macros (Per Slice - Makes 8): •Calories: 396 kcal •Protein: 6.5g •Fat: 38g •Net Carbs: 5.5g (Macros are approximate and may vary depending on the brands used.) #keto #ketocooking #lowcarbrecipe #ketofood #EasyRecipes

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