Wednesday, January 4, 2012

Better Low-Carb Brownie

This turned out so much better than my previous attempt at a low-carb brownie.  Likely due to a couple of facts: sweetened baking chips and almond flour.  So moist, so sweet... I can see making these again.

Low-Carb Fudgy Brownies
(from a recipe on Tasty Kitchen)
4oz Hershey's Special Dark choc. chips
8 Tbsp butter
3/4c Splenda
3 eggs
2 tsp vanilla
1/2 tsp sea salt
1/2c flax seed meal
2 tsp baking powder

Heat oven to 400.  Spray 8x8 pan with oil.  Melt chocolate and butter in microwave, stirring frequently so as not to scorch.  Combine Splenda and eggs in bowl with whisk.  Add vanilla and salt.  Combine flax seed meal and baking powder in another bowl.  Add to creamed mixture and mix.  Stir in melted chocolate and butter mixture only until smooth.  Bake about 25mns or until done in center.  Made as directed, supposed to be 16 servings at about 4g carbs each.

*I used nearly 2oz Nestle dark chocolate chips and about 2oz Moser Roth 85% cocoa dark chocolate bar.  (Moser Roth bar came from Aldi's.)  The Splenda was replaced with Xylitol, eggs were cut back to 2 large ones and salt was omitted.  Instead of all flax seed meal I used 1/4c flax seed meal, 1/8c coconut flour and 1/8c ground almonds.  My oven seems to heat too hot, so my temp was set just under 400.  But the brownies were still starting to burn on top around the edges and were completely done in 20mns.  So keep your eyes and nose on 'em.  Even after a couple of days these are still moist and delicious.


  1. Today I made these using 1/2c Stevia In The Raw for sweetener, changing sweetener & reducing the amount. I reduced the ground almonds by nearly a tablespoon and added about as much cocoa powder, hoping to make it a more rich chocolate flavor. I used regular milk chocolate chips, though, but they were an off brand and the flavor was not real intense. So, again, not no carb or even very low carb. Just lower-carb. I'll let you know how they are.

  2. Okay, they're done. Hot out of the oven... Yum.