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, powdered1/4 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 frostingPin It
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?
ReplyDeleteThanks!
Pam
Thanks Pam!
ReplyDeleteWhen I list it as powdered in the ingredient list, I always measure it as powdered, meaning AFTER grinding :)
These were amazing...thanks Birgit!
ReplyDeleteWell 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.
ReplyDeleteThey were still good with the micro chocolate chips and will try it again this week.
Still stuck with granular sweeteners. LOL
Yes, get the chocolate in there while it's melted :)
ReplyDeleteBut you said to cool it!!! LOL
ReplyDeleteWell 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 :)
ReplyDeleteHopefully 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.
ReplyDeleteThank 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.
Oh don't worry about it, Roy! It's not burden at all! I love responding to blog comments! :) Have a great day yourself!
ReplyDeleteYou must have an alarm on your blog.
ReplyDeleteAlmost as fast as instant messengers
I do, but that's only useful when I'm already on the computer, which I have been a lot lately - studying. :)
ReplyDelete