I wanted to make a treat that combined two of my favourite coffee flavours, hazelnut and mocha, with an old recipe I had for brownies using black beans, while still keeping it keto-friendly. Of course, I did this by using black soy beans as the base, which led to the recipe being fairly high in protein. This is why I called this creation a "hazelnut mocha protein skillet brownie." I know it's a mouthful, but it's only fitting for something so delicious!
Keto Hazelnut Mocha Protein Skillet Brownie Recipe
Ingredients:
- 5 tablespoons hazelnut powder
- 3 tablespoons unsweetened red or dark cocoa powder
- 1½ tablespoons Turkish coffee powder (*May sub espresso powder.)
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- ¼ cup chocolate vegan protein powder (*May sub with chocolate whey isolate if not vegan.)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- One 14 oz. can of black soy beans, drained and rinsed
- 2 tablespoons golden flaxmeal, soaked in 5 tablespoons unsweetened coconut milk beverage(*Or any non-dairy milk.)
- 1 teaspooon pure vanilla extract
- 1 tablespoon keto maple syrup or sugar-free honey substitute
- ¼ cup vegan butter or extra virgin coconut oil, melted (*May sub with unsalted butter or ghee if not vegan.)
- 1½ oz unsweetened baker’s chocolate
- 2 tablespoons hazelnuts, toasted and chopped
- ¼ cup Lakanto granulated monk fruit sweetener
Directions:
Preheat oven to 350F. Whisk together all the dry ingredients except the sweetener in a medium mixing bowl.
In a food processor or high powdered blender, process the black beans, soaked flax, vanilla extract and maple syrup. Gently stir into the flour mixture until just combined.
Melt the butter and chocolate in a small metal mixing bowl using it as a double boiler in a small pot. Once melted, stir in the lakanto until melted. Stir into the butter mixture into the batter until just combined.
Grease a 10.25″ cast iron skillet, then pour cake mixture into the skillet. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool for several minutes, top with yogurt or ice cream and chopped hazelnuts.
Did you make this vegan keto hazelnut mocha protein skillet brownie recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
