Grandma Krasi's Keto Pumpkin Brownie
A keto pumpkin brownie topped with a chocolate-coconut ganache, from Grandma Krasi.
🍳 Cook: 25 min
Ingredients
| 300 гр | baked pumpkin |
| 100 гр | natural chocolate (56%) |
| 5 с.л. | almond flour |
| 2 с.л. | cocoa |
| 2 с.л. | coconut oil, heaped |
| 5 с.л. | coconut milk |
Instructions
- Mash the baked pumpkin, add the almond flour, cocoa and coconut oil and stir well. Divide the chocolate into two parts; crumble one part into small pieces for the base, stir it in.
- Pour into a paper-lined tin (about 24 cm — the small blue round one). It becomes like a dough and you can shape it with your hands.
- Bake at 180°C for 25 minutes, remove and leave to cool, then prepare the ganache.
- Heat over a water bath, melting the rest of the chocolate with the coconut milk. Pour the warm ganache evenly over the base and leave in the fridge for a few hours or overnight.