Low-Carb Moist and Decadent Chocolate BrowniesQuite possibly the best low-carb chocolate brownie recipe in the world. As featured on good morning Charlotte, this moist, fudgey and amazingly decadent brownie is to die for!
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 16 servings
Prep time: 30 minutes
Cooking time: 35 minutes
3 free-range eggs
6 free range egg yolks
¾ cup plus 2 tablespoons (165 g) Sola sweetener
6 tablespoons cultured buttermilk
2 teaspoons vanilla extract
Melted chocolate mixture
13 ounces (370 g) no added sugar chocolate, chopped (lily’s premium baking chocolate is a good option and is widely available)
2 sticks (230 g) unsalted butter
1 cup (120 g) finely ground almond flour
1/4 cup (50 g) dried, powdered milk
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon xanthan gum (this helps bind the brownie together, you can substitute with 2 tablespoons of white flour if you are not worried about adding a few carbs)
¼ cup (25 g) finely chopped pecans (or walnuts)
Directions1. Pre-heat the oven to 325F/165c
2. Place the chopped chocolate and butter in a bowl resting over a pan of lightly simmering water, stir occasionally until thoroughly melted.
3. Place the whole eggs, egg yolks, Sola sweetener, cultured buttermilk and vanilla extract into a mixing bowl and whisk until well combined.
4. In a separate bowl, sift together the almond flour, baking powder, xanthan gum and salt, mix well until combined.
5. Once the chocolate and butter mixture is fully melted, whisk until smooth and glossy and then pour into the whisked egg mixture, then add the almond flour mixture. Mix thoroughly until all the ingredients are combined and the brownie batter is smooth.
6. Pour the mixture into a 9x9 inch square baking pan lined with baking parchment and sprinkle over the chopped pecans or walnuts and bake for 35 minutes (30 minutes if using a fan assisted oven) until set, to test for this, shake the pan, if the brownie batter wobbles, it won’t be done so give it few more minutes and check again. Once cooked, remove from the oven, and cool on a wire rack, before removing the brownie from the pan and cutting into 16 individual servings.
Place the cooked brownie into the fridge for 2 to 3 hours to thoroughly chill before portioning, this will allow you to cut perfect servings with ease. Simply leave the brownies out at room temperature to soften.
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