55g unsalted butter
½ cup erythritol
2 tsps vanilla essence
¼ tsp salt
1 cup almonds
1 tsp coarse sea salt


Chop almonds up in a food processor. Not too fine. Line a brownie pan with baking paper. Place the rest of the ingredients excepting for the coarse salt and nuts in a good quality non stick pan and heat on a medium heat until all the ingredients are melted properly stirring constantly. Add the nuts and stir. Cook for a further five minutes or until the mixture looks nice and golden. Empty the mixture carefully into the lined brownie pan and level out. Sprinkle with the coarse salt. Allow to cool completely and then break up into pieces.

Recent Posts

Start typing and press Enter to search