Feb 6, 2014

Low Carb Brownies

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Low Carb Brownies




This was my first attempt at making low carb brownies. I was looking for a low carb brownie recipe that didn't contain some of the harder to find ingredients that lots of LC recipes call for such as erythritol or Brown Sugar Twin. My go-to low carb cookbook is 500 More Low Carb Recipes by Dana Carpender and that's where I found this simple but satisfying recipe originally submitted by Pam Robles.


--Pam's Brownies--
Ingredients
2 oz bitter chocolate (I used 86% cacao dark chocolate)
1 stick butter
1 cup granular artificial sweetener (I used Stevia)
2 eggs
1 teaspoon vanilla extract
1/4 cup almond meal/flour (I used hazelnut flour)
1/4 teaspoon salt
Optional--1/2 cup chopped walnuts or pecans


Directions

1. Preheat oven to 350 and butter an 8x8 baking pan.

2. Melt the chocolate and the butter together in a saucepan or microwave.

3. Use an electric mixer to beat in the your granular sweetener and then add in the eggs one at a time, beating well between each addition. Stir in the vanilla extract and then add the almond flour and salt. Stir in the nuts if using.

4. Pour brownie mixture into pan and bake 20-25 min. Let cool in pan and cut into squares

Yields about 16 squares at 2 net carbs per brownie if you use the recipes recommended almond meal.


I also added a simple cream cheese frosting, which will up the carb count a bit, but not by much. A gentle reminder... I don't count carbs so no I don't know the exact carb count on this addition to the brownies. I make cream cheese frosting quite often, and it always depends on what goes in it, but it's a very low carb way to make frosting for quite a lot of deserts...

Simply soften your cream cheese and add your own low carb ingredient preferences. I used a bit of melted 86% cacao dark chocolate, some sugar free hazelnut syrup, and 1 packet of granular Stevia (2 teaspoons). Mix well and spread it on. 





I ate mine while they were still very warm and the frosting still hadn't stiffened up. They were really good, but when warm, I thought the texture was more like chocolate cake (although I wasn't complaining, trust me!)
Low Carb Brownies




However, if you cover these and stick them in the fridge for awhile they taste wonderful cold, and definitely have a more brownie-like texture. It's weird...i've found that lots of low carb deserts taste better cold. Might just be me though. 
 



 Happy Low Carbing! 




32 comments:

  1. Hi, you have many interesting recipes but I don't know what is oz or stick or cup. (I'm from Finland��) could you tell me how much they are in gram or liter? Thank you!

    ReplyDelete
    Replies
    1. My husband is from Finland. Here is what he says is the translation:
      56 g tumma leivin suklla (baking chocolate)
      115 grams butter
      2 and 1/2 deciliters makeutusaine (artificial sweetener/Stevia)
      2 eggs
      15 ml.vanilla extract (liquid vanilla)
      56 ml of almond or hazlenut flour
      3 ml salt
      1and 1/4 walnuts or pecans-optional

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    2. That should be 1 and 1/4 deciliters walnuts or pecans-optional

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  2. Wow, lots of Finns here, me too :) And this recipe looks awesome! I might give it a try when next time craving for brownies. Erythritol is really easy to get here in Finland, I bet it gives a nice touch to the texture.

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  3. Is there another substitute for the almond or hazelnut flour? I have tree nut allergies and can't use those. I have heard of coconut flour being used but understand it doesn't always work as well in baking. Any other suggestions? Thanks! Love your site!

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    Replies
    1. Coconut flour is so different and requires more eggs and liquid plus way less than this recipe calls for. You cannot substitute coconut flour vs almond flour cup for cup

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    2. Actually I used coconut flour and it worked really well. Tastes great, nice and dense and moist like a normal brownie. I also used only 1/3 cup of xylitol and the flavour is sweet enough

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  4. I'm having a hard time getting these out of the pan without being stuck on it. I've made these 3 times so far and every time it sticks I even bought a new pan what am I doing wrong please help me.
    I have used class and a metal one and put Pam on both thanks

    ReplyDelete
    Replies
    1. Try lining your pan with parchment

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    2. Can you use powdered dark chocolate cacao for the bittersweet chocolate?

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  5. How many calories are in each/who batch???

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  6. When you say stevia did you mean stevia in the raw??

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    Replies
    1. I was wondering too as 1 cup stevia is way too much!! Maybe a pinch...

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  7. I substituted with coconut flour. Due to MY inexperience mine did not turn out well. Thank you for all the time you are taking contributing to all this. You are a tremendous help!

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  8. I also had the stick to the pan problem and when chilled, mine were more like a hard fudge and fell apart. never really had brownie texture. :-(

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  9. I agree that s/f treats taste even better when chilled, though I don't know why. Thank you for the great-looking recipe.

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  10. I am sooooooooooo making these tonight! Thank you!

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  11. Made these tonight and I couldn't even swallow a bite. I used 100% cacao (all my store had) & Wal-Mart brand stevia. It was awful. I don't know what went wrong. They smelled good and the texture was okay...

    ReplyDelete
    Replies
    1. I've sometimes found that using all dark dark chocolate can be way too strong; 100% sounds way too much! So what I do is use jùst a bit less of the dark, and make up the difference with just a little bit of milk choc. Much more palatable.

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  12. The same thing happened to me,they looked great,texture was great,but the taste was bitter.I tried different sweetners with dessert recipes and learned that I find only Swerve or Zing create a nice sweet flavor that even my teenagers love! Wal-Mart carries Zing as well. This is the best Keto brownie recipe I've come across!

    ReplyDelete
  13. The same thing happened to me,they looked great,texture was great,but the taste was bitter.I tried different sweetners with dessert recipes and learned that I find only Swerve or Zing create a nice sweet flavor that even my teenagers love! Wal-Mart carries Zing as well. This is the best Keto brownie recipe I've come across!

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  14. I made mine in cupcake liners it helped with the poration sizes and they did not stick to the pan. Awesome recipe ♡

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  15. I have 2 questions. I am very new to low carb cooking.. When you say stevia do you mean the kind that is equal measurements to sugar? Or the stevia that is sweeter than sugar and so less is required?
    I don't care for dark chocolate foods. Do these have a strong bitter "dark chocolate" taste? Can I use milk chocolate? Will I have to adjust to stevia?

    Thank you in advance! I appreciate your recipes and helpfulness!!

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  16. Delicious as is! Thank you for the delicious recipe, better than Ghirardelli's!

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  17. I baked the brownies for the recommended time and the edges burned. Any suggestions on what I can do?

    ReplyDelete
    Replies
    1. Use an oven Thermometer to make sure your oven temp is accurate. 2) If you use a glass baking dish, lower the temperature 25* degrees, then check for doneness.

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    2. Ours burned so badly and we tried 3 times at diff temperatures! You've really gotta keep an eye on them!

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  18. How much is a stick of butter ? Thank you

    ReplyDelete
    Replies
    1. In the USA you can buy a pound of butter which is 4 sticks of butter. So 1 stick of butter is the equivalent of 1/4 pound of butter. It can also be measured as 8 tablespoons.

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  19. What are the macros on this recipe per serving? Calories/Fat/Net carbs/Protein

    ReplyDelete
    Replies
    1. Per the recipe, making 16 bars, using spoonable stevia: 86 cal, 8.7g fat, 5.2g saturated fat, 0.7g carb, 1.1g protein

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  20. This comment has been removed by the author.

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Thanks for visiting, I love hearing from you, however it still always surprises me how many mean and rotten comments I receive, so please remember that I post what I eat merely as a suggestion of ideas for others. Low carbing is not cut and dry. What works for me may or may not work for you. Also, I live exclusively low carb, but I don't live my life counting them so I don't often include the net carb counts on recipes. Happy low carbing ya'll! :)

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