In recent years, I’ve really developed an appreciation for brownies. They’re rich, and fudgey and gooey and decadent. Going gluten free posed brownie challenges, but those were fairly easily met. After all, the texture of a brownie is still intact as long as there’s sugar there… So, what is a baker to do when she needs to make a grain free, gluten free, sugar free, low carb keto brownie?? I got a little inventive.
I’d used gelatin as an egg replacer in the past, while making baked goods that are compliant with the autoimmune protocol. Yeah, it was pretty wild. I thought since they worked well in those applications, maybe we could get something going over here… I was not wrong! It took a little fiddling, but this recipe is amazing. Plus, gelatin contains collagen, which is really food for your skin, hair, nails and other connective tissues. Yay, health!
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