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Monday, August 29, 2011

Brownies, or Chocolate Cake (LC, SF)

These are my favorite low-carb brownies. Period.
The original recipe came from my friend Didi years ago and I just tweaked it a bit over the years. But this one still does it for me every time! Especially when topped with Chocolate Crème Frosting!
They are more the cakey kind of brownies, so this recipe also really lends itself to chocolate cake applications. It holds up well to  slicing into layers and fillings! Or Chocolate muffins!


Low-Carb Brownies


Ingredients:

1/2 cup erythritol, powdered
1/4 tsp stevia extract
1 cup sour cream
3 eggs
1/2 cup butter, softened
3 ounces of unsweetened chocolate, melted
1 tsp. vanilla  extract
1 cup almond flour
2 Tbsp. vanilla whey protein powder
2 Tbsp. vital wheat gluten
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Preparation:

Heat oven to 350. Lightly grease 8 x 11 pan or 9 x 9 pan.
In large mixing bowl combine erythritol, stevia, sour cream, eggs, butter, melted chocolate, and vanilla. Beat at medium speed of electric mixer until well blended.
Add flour, baking powder, baking soda, and salt.
Beat at low speed until well blended. Spread mixture evenly in prepared pan. Bake for 30 minutes. Cool completely.

These brownies are totally yummy as they are. But here’s what takes them over the edge!
The chocolate crème to top them with!

Yield: 12 pieces, 3.75g net carbs 5g net carbs with chocolate crème  frosting

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11 comments:

  1. Birgit, these look amazing! I have the ingredients, so I want to make them this weekend. Although I need to get a dedicated coffee grinder to powder the erythritol. My question is whether you measure it before or after powdering?

    Thanks!
    Pam

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  2. Thanks Pam!
    When I list it as powdered in the ingredient list, I always measure it as powdered, meaning AFTER grinding :)

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  3. These were amazing...thanks Birgit!

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  4. Well powdered rather than granular I am sure would make a difference. Also don't let your chocolate cool very much. If not still warm it will harden on the beaters bowl and spatula. (a warm bowl might help.
    They were still good with the micro chocolate chips and will try it again this week.
    Still stuck with granular sweeteners. LOL

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  5. Yes, get the chocolate in there while it's melted :)

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  6. Well yes, I guess I did. What I meant is cooled so it's no longer REALLY hot so your eggs don't scramble, but I can see how that's misleading. I'll change it :)

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  7. Hopefully I don't get the chocolate hot enough to scramble eggs. Heat doesn't do chocolate any good. Should be barely melted but I see what you mean.
    Thank you for all your replies and info. I don't mean to be a burden on your very busy days.
    Hope it is a good day for you.

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  8. Oh don't worry about it, Roy! It's not burden at all! I love responding to blog comments! :) Have a great day yourself!

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  9. You must have an alarm on your blog.
    Almost as fast as instant messengers

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  10. I do, but that's only useful when I'm already on the computer, which I have been a lot lately - studying. :)

    ReplyDelete

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Birgit Kerr