Low Carb Brownies - Sugar Free

Low Carb Brownies – Sugar Free

Is there anything better than low carb brownies-sugar free? Not only are they tasty,  but we can eat them without biting our conscience!
If you’re a brownie lover like me, you might want to try my low carb almond brownies.
Some people might say you can’t go wrong with brownies, but I think you can.
Sometimes they can be dry and therefore tasteless.

If you want to make sure your keto brownies are super fudgy, follow these tips!

 

All you need to make this simple low carb brownies are :

  • Combination of  sugar free baking chocholate and cocoa powder,
  • Blanched almond flour,
  • Extra virgin coconut oil,
  • Powdered erythritol or stevia.

NOTES

Sweetener substitutes: replace Erythritol Sweetener with a 1:1 ratio of Powdered Swerve, powdered Xylitol or Lakanto Monkfruit sweetener.

Flour substitutes: replace almond flour with 2 tablespoons coconut flour if desired.

Optional Add-ins: Stir in 1/2 cup chopped chocolate, chocolate chips or nuts of choice into the batter after it is completely mixed through.
Do not overbake the batter. If the batter looks jiggly, remove it from the oven after 25 minutes and it will set at room temperature. It is normal to see butter pooling ontop the brownies.

INGREDIENTS

  • 1/2 cup Butter
  • 4 oz Unsweetened baking chocolate
  • 3/4 cup Blanched almond flour
  • 2/3 cup Powdered erythritol
  • 2 tbsp Cocoa powder
  • 2 large Eggs (at room temperature)
  • 1 tsp Vanilla extract (optional)
  • 1/4 tsp Sea salt (only if using unsalted butter)
  • 1/4 cup Walnuts (optional, chopped)

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8 in (20×20 cm) pan with parchment paper, with the edges of the paper over the sides.
  2. Melt the butter and chocolate together in a double boiler, stirring occasionally, until smooth. Remove from heat.
  3. Stir in the vanilla extract.
  4. Add the almond flour, powdered erythritol, cocoa powder, sea salt, and eggs. Stir together until uniform. The batter will be a little grainy looking.
  5. Transfer the batter to the lined pan. Smooth the top with a spatula or the back of a spoon. If desired, sprinkle with chopped walnuts and press into the top.
  6. Bake for about 13-18 minutes, until an inserted toothpick comes out almost clean with just a little batter on it that balls up between your fingers. (Do NOT wait for it to come out totally clean, and don’t worry about any butter pooled on top – just watch the actual brownie part to be super soft but not fluid.)
  7. Cool completely before moving or cutting. There may be some butter pooled on top – do not drain it, it will absorb back in after cooling.

 

 

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