VIRAL Gooey Brownie Pudding but Low Carb and Sugar Free!

Ingredients

• 4 large Eggs (room temperature)
• 1/2 cup Erythritol (granular, measure packed)
• 1/2 cup Unsweetened Cocoa Powder (high‑quality, sifted)
• 1 cup Almond Flour (fine, sifted)
• 1 stick Unsalted Butter (melted)
• 1 tablespoon Espresso (freshly brewed and cooled)
• 1 teaspoon Vanilla Extract (pure)
• 1 pinch Salt (optional)
• as needed spray Avocado Oil Spray (light coating for the baking dish)

Instructions

1. Preheat Oven & Prepare Water Bath

   Set the oven to 325°F (163°C). Fill a large pot with water and bring to a rolling boil; this will be used for the water bath later.

   Time: PT10M

   Temperature: 325°F

2. Melt Butter

   Place 1 stick of unsalted butter in a small saucepan over low heat and melt completely. Set aside to cool slightly.

   Time: PT5M

3. Sift Dry Ingredients

   In separate bowls, sift 1/2 cup unsweetened cocoa powder and 1 cup almond flour to remove lumps.

   Time: PT3M

4. Whisk Eggs and Sweetener

   In the mixing bowl, combine 4 large eggs and 1/2 cup erythritol. Using the stand mixer on medium speed, whisk until the mixture turns a pale yellow and becomes slightly frothy (about 3‑4 minutes).

   Time: PT4M

5. Add Melted Butter, Espresso, and Vanilla

   Pour the melted butter, 1 tbsp cooled espresso, and 1 tsp vanilla extract into the egg‑sweetener mixture. Mix on low speed just until combined.

   Time: PT2M

6. Incorporate Cocoa and Almond Flour

   Gradually add the sifted cocoa powder and almond flour to the wet mixture. Fold with a spatula or mix on low speed until a smooth batter forms; no dry streaks should remain.

   Time: PT3M

7. Prepare Baking Dish

   Lightly spray the 8‑inch glass baking dish with avocado oil spray. If desired, line the bottom with parchment for easier removal.

   Time: PT2M

8. Transfer Batter

   Pour the batter into the prepared dish and smooth the top with a spatula.

   Time: PT2M

9. Set Up Water Bath

   Place the glass dish inside the larger roasting pan. Carefully pour the boiling water around the dish until it reaches about halfway up the sides, ensuring no water spills into the batter.

   Time: PT5M

10. Bake

    Transfer the pan to the preheated oven and bake for 60 minutes. Check for a firm crust on top; if you prefer a slightly softer center, reduce baking time by 5‑10 minutes.

    Time: PT1H

    Temperature: 325°F

11. Cool & Serve

    Remove the baking dish from the water bath and let it cool on a wire rack for 10 minutes. Serve warm topped with a scoop of low‑carb vanilla ice cream.

    Time: PT10M

Nutrition Facts

Calories

300

Protein

6 g

Carbohydrates

5 g net

Fat

25 g

Fiber

3 g