Low Carb Brownies

Course Dessert

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 16

Author Andres Regalado

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