Take out your blender and make sure to turn your erythritol into powder, if it’s in granule form. This will ensure that it dissolves properly and has the best possible texture once cool. Measure out 100 grams and blend until you see a fine powder form. Wait a while before opening the lid so the fine particles can settle or skip this step entirely, if you’re starting with erythritol powder.
Preheat your oven to 350 F (180 C). Prepare an oven-safe tray - preferably use one with a smaller surface area so your brownie can rise upwards during the baking process. Mine was 25x15 cms, for reference. Line the tray with a moist baking sheet.
Add 30 grams of carob flour or cocoa to the erythritol in the blender. As mentioned, you can also use a keto-friendly chocolate, if you prefer.
Add 160 grams of heavy cream and 25 grams of coconut oil
Blend until the entire mixture becomes homogeneous
Pour out about 100 ml into a saucepan and put it aside. We’ll use this later to make the frosting
Let’s get on with adding everything needed for the base to the blender
Add 200 grams of ricotta, cottage or curd, 3 eggs, some liquid vanilla extract, a pinch of salt and 40 grams of coconut flour. Blend thoroughly and disconnect your blender from the mains. You won’t be needing it anymore.
Measure out 50 grams of raw walnuts and chop them into your preferred size by hand. We like to leave them somewhat larger so you can feel the crunch when you bite into the brownie.
Once your oven reaches heat, add the walnuts to the blender jug, along with 5 grams of baking powder and stir with a wooden spoon. DO NOT BLEND anymore at this point.
Pour the mixture into the tray and distribute evenly.
Bake for 30 minutes and then leave to cool before adding the frosting. Make sure the base doesn’t dry out - the center should look moist at the end of the baking process (check image).