Flourless (Low Carb) Brownies

Submitted by Jodi B.

"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"

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 24 brownies

ingredients

• 1 cup finely ground almonds
• 1 3⁄4 cups Splenda sugar substitute
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 4 ounces unsweetened chocolate, chopped
• 1 cup unsalted butter
• 4 extra large eggs (beaten)
• 2 teaspoons vanilla
• 1 cup toasted & chopped pecans (or walnuts)

• topping

• 5 ounces cream cheese (optional)
• 2 tablespoons Splenda sugar substitute (optional)
• 1 tablespoon cream (35% or heavy) (optional)
• 1 cup whipped cream (35% or heavy - whipped stiff) (optional)

directions

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.

Reviews

[Trish in TEXAS]

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)

 

[Dovely2]

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.

 

[Johnsdeere]

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.

 

[Doxielvr3]

Sounds great!

 

[MuddyMommaPottery]

after making DH a batch of traditional brownies the craving was so bad i couldn't stand it. so i tried these and all i can say is WOW! i pretty much followed the recipe, but i left out the pecans, used 1/2 splenda and 1/2 xylitol (sugar alcohol, no after taste), and used cocoa and oil instead of the unsweet chocolate since i was out of it. the batter tasted fantastic if a bit grainy from the almonds. they give it a nutty taste which is nice. and the texture is slightly different than traditional brownies, but i also ground my almonds in my processor and it wasn't as fine as the flour you can buy. i seriously think i could give these to DH and he wouldn't know the difference. i didn't bother with the frosting, i'm sure they'd be that much better if i used it. this is one of those things i'll keep on hand, maybe even freeze in individual servings so i can pull one out when i'm having a chocolate attack! thanks Jodi!