Sure, the purpose of following a low carb ‘diet’ isn’t about replacing bad old habits with better ingredients…
It’s about eating real food, cutting the carbs and kicking sugar to the curb…
It’s about being healthy, inside and out…
But hey – every now and then a girl needs a brownie!
And I’ve tried quite a few low carb versions – all quite vile to be frank…
This one, well this one is different – you won’t believe that it’s actually low carb {as long as you only stick to 1 or 2 blocks that is} ;)
[recipe title=”The Best Low Carb Brownies” makes=”24-36 brownies” time=”1hr” difficulty=”easy”]
You will need:
180 g salted butter
230 g dark chocolate (70%)
3/4 cup xylitol
1 tsp vanilla
5 eggs
60 g cocoa powder (unsweetened)
1/2 tsp salt
60 g almond flour
Melt the butter and chocolate in a saucepan over a low heat.
Add half the xylitol, mix and remove from the heat.
Whisk in the rest of the xylitol and the vanilla.
Whisk in 1 egg at a time – the mixture will start to look very silky and glossy.
Whisk in the salt and cocoa powder, them stir in the almond flour.
Pour the mixture into 2 lined brownie pans and bake at 175C / 345F for 15-20 minutes.
These are quite delicious served cold from the fridge, with really good, strong coffee! You could also add a dollop of mascarpone cheese for a really decadent dessert.
[/recipe]
These also freeze really well.
You’re welcome ;)
Donna
May 1, 2015 at 3:28 pmCan you put in the cups and spoon measurements? :)
Heidi
May 20, 2015 at 1:59 pmHi Donna,
It’s roughly:
1 cup butter
3/4 cup xylitol
1/2 cup cocoa
2/3 cup almond flour
Hope that helps! X
Donna
May 20, 2015 at 6:27 pmThanks so much….do you know how many squares that amount of chocolate is? Is it Baker’s chocolate? Thanks again!
Henley Juta
January 21, 2016 at 6:44 pmThese sound really awesome. I am on a no gluten, low carb and of course low sugar/correct sugar diet. These reallyhelp, thank you
Heidi
January 22, 2016 at 7:11 amHi Henley!
It’s great that you’re on this lifestyle path – you’ll see! And yes, knowing that you can still have some approved treats every now and then makes it easy to adopt.
Hope you enjoy and remember, these also freeze really well, so you can keep a stash in the freezer.
xx
Anne-Marié
January 22, 2016 at 7:53 amThank you for this great recipe, I just want to ask a silly question…how do I work out the carb content per serving?
Heidi
January 24, 2016 at 6:56 pmHi Anne-Marie,
You can use My Fitness Pal – it’s an app that you can use to enter all the ingredients and it will give you a breakdown of the macronutrients, etc.
jo
March 18, 2016 at 4:51 pmwhat size pan is a brownie pan? 8×8?
Heidi
March 30, 2016 at 9:59 amHi Jo,
yes it’s about 8×8. If you use 8×8 you’ll get out 2 pans, you can also use a larger size, but then you might only get 1 batch.
I know baking is quite scientific, but to be honest, with these brownies you can easily gauge things..
The batter should should be about an inch to 1.5 inches thick in the pan and then can bake for 20-25 minutes.
If it’s deeper than that, just add a couple more minutes.
Rather let it bake for too little and end up with more gooey brownies, than baking for too long and it’s dry…
I also find that when I use coconut flour, it bakes MUCH quicker – about 15minutes instead of 20…
Hope that helps! x