Flourless (Low Carb) Brownies

Total Time
Prep 15 mins
Cook 15 mins

These brownies are suitable for people following a low-carb regime. They are not, however, low in fat! Exported from MasterCook, Recipe By : Carol Williams

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Grease well a large baking pan (9 x 13).
  3. Over a medium bowl, sift ground almonds 3 times.
  4. Add Splenda, salt& baking powder- mix well.
  5. Meantime over double boiler or in microwave, melt butter& chocolate.
  6. Once melted, remove from heat& quickly whisk in eggs (should be pudding-like consistency).
  7. Add melted chocolate/butter/eggs mixture to dry ingredients.
  8. Mix well then add chopped nuts, mix well again.
  9. Pour into well greased pan& bake for 15-20 minutes (check after 15 minutes- do not over bake).
  10. While brownies are baking prepare topping: Allow cream cheese to come to room temperature.
  11. (Using hand mixer) blend in Splenda& add cream.
  12. Fold in whipped cream.
  13. Mixture can rest in fridge while brownies cool then either shmear onto cut brownies, or pipe rosettes.
  14. These brownies also freeze well (even with topping).
  15. For those than can afford additional carbs, drizzle a small amount of chocolate sauce on top of the rosette& scatter a few fresh raspberries on the plate.
  16. Enjoy!
  17. 48 Bite Size Brownies@ 2.
  18. 5 minus 0.
  19. 7 gr.
  20. fiber= 1.
  21. 8 carbs each or 24 good sized Brownies@ 3.
  22. 6 carbs each.


Most Helpful

Personally I couldn't, in all honesty, relish the taste of these brownies. Splenda in soft drinks..delicious! Splenda in the brownies has an unpleasant aftertaste...ugh! I'll opt to "do without". PatZ (Low Carb Lifestyler)

Trish in TEXAS January 03, 2004

I just made this recipe! All I can say is gross! Im trying to do low carb foods and I crave chocolate so Im trying to find recipes that are chocolaty. This one can honestly make me dislike chocolate when its all done. For now, I think I will stick with Atkins chocolate bars, they are the closest thing to eating chocolate. I would suggest anyone waste their time, energy, and money to make this.

Dovely2 February 15, 2012

I had high hopes for these brownies, however; I think they missed the mark. I found these to be dry and crumbly. The flavor was all-right now however; the texture...wasn't pleasant. Instead of using unsweetened chocolate I replaced it with 4 TBS butter and 12TBS unsweetened cocoa powder (3 TBSP of cocoa and 1 TBSP of butter per ounce of chocolate). Even with the additional moisture from the butter...it didn't improve the moisture/texture. I won't be making these again.

Johnsdeere October 19, 2010

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