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