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Low-Carb Brownies Recipe

User Rating 4 Star Rating (1 Review)

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These are decadently dense, rich, and moist. And most importantly, they are low-carb.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

  • 10 ounces (285 g) cream cheese, at room temperature
  • 16 Tbsp (240 ml) unsalted butter, at room temperature (2 sticks)
  • 4 ounces (112 g) unsweetened chocolate, melted and cooled
  • 1/4 cup (60 ml) each Splenda and Canadian Sugar Twin or 1 cup (240 ml) Splenda
  • 4 large eggs
  • 2 tsp (10 ml) instant coffee granules
  • 1-1/2 tsp (7.5 ml) pure vanilla extract
  • 1-1/2 tsp (7.5 ml) pure chocolate extract (optional)
  • 1-1/2 cups (360 ml) almond meal (finely ground almonds)
  • 6 Tbsp (90 ml) Dutch-processed cocoa powder
  • 1/4 tsp (1.2 ml) sea salt
  • 1-1/2 tsp (7.5 ml) baking powder

Preparation:

Preheat the oven to 350 degrees F (175 degrees C). Butter a 13 x 9-inch (32.5 x 22.5-cm) baking pan and line the bottom with parchment paper.

In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and vanilla and chocolate extracts. Beat until combined.

In a medium bowl, mix the almond meal, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.

Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store brownies covered, in the refrigerator.

Yield: 48 brownies

Per brownie. Effective carbohydrates: 1.5 g; Carbohydrates: 2.1 g; Fiber: 0.6 g; Protein: 2.1 g; Fat: 9.7 g; Calories: 99
Made with Splenda only: Add 0.3 g carbohydrates

Recipe from: The Low-Carb Gourmet: 250 Delicious and Satisfying Recipes by Karen Barnaby (Rodale, Inc.)
Copyright 2004 by Karen Barnaby. Reprinted with express written permission.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Quite Good, Member sydneyos

I wouldn't call these dry - they were not the chewy kind of brownie I prefer - more cake-like, but they were quite good. I like a mixture of splenda/stevia/erythritol as sweetener, so I may have under-estimated the sweetener, but I found that next time I'll use about 50% more sweetener. I will probably add some more ThickenThin/not sugar to see if I can get it chewier. But taste was great.

8 out of 9 people found this helpful.

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