Low Carb Brownies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 79.5
- Total Fat: 7.7 g
- Cholesterol: 36.2 mg
- Sodium: 54.3 mg
- Total Carbs: 2.1 g
- Dietary Fiber: 0.9 g
- Protein: 1.7 g
View full nutritional breakdown of Low Carb Brownies calories by ingredient
Introduction
Chewy, low carb, very chocolaty, good texture. Chewy, low carb, very chocolaty, good texture.Number of Servings: 24
Ingredients
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1/2 cup Bob’s Red Mill Almond Flour
1/4 cup Hershey's cocoa natural unsweetened
1/2 cup Pyure Organic Stevia Blend Sweetener
1/2 tsp Baking Powder
1/2 tsp Folger's classic roast - Instant Coffee, smashed to powder
1/4 tsp Xanthum Gum - Bob's Red Mills
3 large Egg, fresh, whole, raw
10 tbsp Butter, salted
1 oz Baking chocolate, unsweetened, squares
1 oz Baker's Semi-Sweet Chocolate
1/2 tsp Vanilla Extract
Directions
Preheat oven to 350F. Line a 8X11 with parchment paper and spray with cooking spray.
In a small bowl combine butter, unsweetened baking chocolate and semi-sweet chocolate and microwave for 30 seconds to melt chocolate and butter. Stir and add 20 seconds more if chocolate isn't melted. In another small bowl mix together the dry ingredients; almond flour, cocoa powder, sweetener/Pyure, baking powder, instant coffee, and xanthum gum. In a larger bowl mix together the eggs and vanilla until frothy. Slowly add the butter/melted chocolate mixture to the eggs continually beating so that the eggs don't cook. Slowly add in the dry ingredients. Blend until you have a brownie batter consistency. Transfer batter to prepared baking dish and place in the oven. Cook for 15 minutes if it isn't done then add 5 more minutes. Lift parchment paper out of pan and cut into 24 squares. Eat and enjoy!
Serving Size: 24 Servings
In a small bowl combine butter, unsweetened baking chocolate and semi-sweet chocolate and microwave for 30 seconds to melt chocolate and butter. Stir and add 20 seconds more if chocolate isn't melted. In another small bowl mix together the dry ingredients; almond flour, cocoa powder, sweetener/Pyure, baking powder, instant coffee, and xanthum gum. In a larger bowl mix together the eggs and vanilla until frothy. Slowly add the butter/melted chocolate mixture to the eggs continually beating so that the eggs don't cook. Slowly add in the dry ingredients. Blend until you have a brownie batter consistency. Transfer batter to prepared baking dish and place in the oven. Cook for 15 minutes if it isn't done then add 5 more minutes. Lift parchment paper out of pan and cut into 24 squares. Eat and enjoy!
Serving Size: 24 Servings
