Low Carb Brownies
I’m a brownie lover. Low carb cookies may always have my heart but low carb brownies surely have make a close second place. In terms of super chocolaty desserts, they are probably my favorite.
I’ve been working on this brownie recipe for a few weeks now, trying to find the perfect texture. And I’ve found it!
It’s not too dry or too moist, it fits perfectly in the middle. Almost cake like while being a bit fudgey and super chocolaty. I can honestly say this recipe keeps me from missing boxed carb loaded brownies. These have to be one of the best brownies I’ve ever tasted.
Low Carb Brownies
Ingredients
-
3/4
cup
Honeyville blanched almond flour
*
-
1
cup
Swerve
sweetener
- 8 tablespoons butter
-
3
oz
unsweetened chocolate
chopped
-
2
tablespoons
unsweetened cocoa powder
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
*
Instructions
-
Preheat oven to 350. Grease or line 8x8 baking pan.
-
In medium bowl, mix almond flour, salt, cocoa powder, baking powder,
-
In small sauce pan, melt together chocolate and butter.
-
Beat together eggs, sweetener and vanilla. Slowly pour melted chocolate and butter into mixture while whisking.
-
Add chocolate and egg mixture to the dry ingredients and mix thoroughly.
-
Pour batter into prepared baking pan.
-
Bake for 15-20 minutes or until toothpick/knife poked into center comes out clean. Let cool completely before cutting.
Recipe Notes
Liquid may appear on the top of the brownie, it will absorb when it cools.
*Use Honeyville's blanched almond flour instead of Bob's Red Mill to get a more smooth texture.
Serving size: 1 serving (Total recipe makes 16 servings)
Protein 3.11g, Fat 12.31g, Cals 122, Carbs 3.18g, Fiber 1.63g -- NET CARBS: 1.55g
These look delish. I will definitely be making these in the near future, like this weekend! 🙂 Thank you.
Thank you so much! We hope that you enjoy the recipe.
Hi Andres,
Thank you so much for your recipes. They all look delicious!
I haven’t made any yet, mainly because we don’t do cups and oz here in Europe and I am not sure I would get the measurements right in grams.
Do you think you could add grams for all us who don’t do cups and oz?
Many thanks!
thanks for your comment, Annita. Here’s a handy tool that will help you convert US measurements to metric measurements:
WOW, these are A-MA-ZING! Made them 2 days ago along with your AWESOME Chocolate Chip Cookies and they both are already gone so I’m making them again today! I have been low carb/sugar free for over 3 years now and have tried countless cookie and brownie recipes but none can compare to these two and they’re so easy to make with ingredients I already always have on hand, yay! Even my non-low carbing family absolutely LOVED them! THANK YOU!
I can’t wait to try these and think I will drizzle a little bit of the sugar free caramel sauce on them….Thanks for all the great low carb recipes!
Thank you for your comment, Carole. We think your suggestion to add caramel sauce to the brownies is an excellent one!
I made these brownies tonight. I have been doing a low carb diet and have been very strict. I feel so naughty eating these. Haha! This was just what I needed. So delicious!!!! I used the Pyure sweetener which is a blend of organic erthritol and organic stevia leaf extract. I only used 1/2 cup because I know with this type of sweetener it would have been too sweet with a full cup. I may have been able to reduce it even a little bit more. I also added walnuts to my brownies. They are moist and I am already sharing the recipe…..not the brownies. 🙂 Thank you.