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| A low carb, sugar free... Brownie!? Yes. A brownie. |
In the end, it was easier than I thought. I had a package of Baker's Unsweetened chocolate squares in the cupboard and I had a feeling if I ripped open the package, there would be a basic brownie recipe inside. There was. By using that as a basic 'guide' of sorts, I then improvised with sugar substitutes and flour substitutes to get my own version. No flour. No sugar. But all good! My family isn't a fan of frosting on brownies so I didn't bother - but you could top it with a thin layer of frosting or lightly dust with a confectioner's sugar substitute if you wish. I'll post some links at the bottom of the recipe.
Low Carb, Sugar Free Brownies
4 squares Baker's Unsweetened chocolate
3/4 c butter (1 1/2 sticks)
1/2 c Xylitol
1 c Splenda
3 eggs
2 t vanilla extract
1 c almond flour (ground, raw almonds)
1/3 c chocolate whey protein (low carb, sugar free)*
Melt the chocolate and butter in a bowl in the microwave. Stir smooth. Beat in the eggs and sugar substitutes with a wooden spoon, 100 strokes. Beat in the eggs. Add the vanilla, almond flour and whey protein. Pour into a greased or parchment lined 13X9" pan and bake at 350 about 20 minutes or until done. Cool, slice and serve. Can be topped with Swerve or Ideal Confectioner's sugar sprinkled on top or a sugar free icing or whipped cream.
*This is probably optional. You can increase your almond flour if you don't have it. I also played around with a bit of coconut flour but it wasn't necessary.
You might be interested in some of the products I used;
Now Foods Xylitol, 2.5 pound bag
Ideal Confectionery Low Calorie Sweetener
Swerve Sweetener Confectioners Style, 16oz
Nature's Best ISOPURE CHOC (LOW CARB) 3LB
