Ingredients: 220 grams Keto Baker London Brownie Mix; 40 ml sunflower oil or coconut oil; 200 grams plant-based milk or alternative; 100 grams vegan dark chocolate; garnish to taste.
- Preheat oven to 200°C.
- In a Mixing bowl, combine Keto Baker London Brownie Baking Mix with 40 ml oil and 200 ml plant-based milk (or alternative).
- Line a cupcake tin with paper or silicone inserts and grease it with a little bit of oil. Spoon the batter into the cupcake tin so that three quarters of it are filled.
- Place 2-3 vegan chocolate squares in the batter. Gently press them so that they get fully immersed.
- Bake in the middle of the oven for about 30 minutes.
- Once baked, let them cool for about 10 minutes. Then, gently turn the cupcakes upside down as you remove them from the mould.
Top with low-carb chocolate spread and garnish with berries, mint leaves or anything else you fancy.
Bon-appetite!
