Keto Black Bean Brownies Recipe

Keto Black Bean Brownies Recipe

Ingredients

Yield: 9 brownies (1 per serving)

• 1 (15-ounce/425-g) can unsalted black soybeans, drained and rinsed
• ½ cup (132g) tahini, room temperature
• ¼ heaping cup (40g) cocoa powder
• ¼ cup (48g) granulated sweetener
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt

Method

1. Preheat the oven to 350°F (177°C) and line an 8-inch (20-cm) square baking pan with parchment
2. Leave at least 2 inches (5 cm) of extra parchment on two opposite sides to help with removal later
3. Put all the ingredients in a blender or food processor and blend until smooth, about 90 seconds
4. The batter will be too thick to pour but will spread easily
5. Scoop the batter into the lined pan and spread it out in an even layer
6. Bake for 40 minutes, until the top is firm to the touch and a toothpick inserted in the center comes out clean
7. Remove from the oven and let cool in the pan for about 5 minutes before removing
8. To remove, grasp the overhanging parchment and gently lift the brownies out of the pan
9. Let cool completely before slicing and serving
10. Store in a sealed container at room temperature for up to 3 days or in the refrigerator for up to 5 days
11. To reheat – While these brownies are delicious cold, placing them in a preheated 300°F (150°C) oven for 5 minutes will warm them nicely

Nutritional Info. 115 calories – 8.9g fat – 5.8g protein – 12.2g total carbs – 2.8g net carbs

Full List of Vegan Recipes
Full List of Black-Bean Recipes