Low Carb Brownies With Chocolate Frosting
- Ready In:
- 8 ounces cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 4 ounces unsweetened chocolate, melted and cooled
- 1 1⁄4 cups Splenda granular (sugar substitute )
- 4 large eggs
- 2 teaspoons instant coffee granules
- 1 1⁄2 teaspoons pure vanilla extract
- 1 1⁄2 cups almond meal
- 6 tablespoons cocoa powder
- 1⁄4 teaspoon sea salt
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup pecans, chopped
- 3 tablespoons butter, softened
- 5 tablespoons cocoa powder
- 1 cup Splenda granular (sugar substitute )
- 1⁄3 cup heavy cream
- 1 teaspoon vanilla
- Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
- 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 extracts. Beat until combined.
- Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
- Stir in the chopped pecans.
- 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 frosting.
- Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.
Questions & Replies
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Don't see how ANYONE could give this any stars at all! A lot of ingredients and prep time for a "brownie" that tasted like someone had vacuumed up a bunch of cocoa powder and Splenda, emptied the bag into a bowl, combined it with some liquid and baked it. Yuck!!! The aftertaste of the Splenda was awful as well. Very bitter, dry and crumbly.
Sort of frustrated by this recipe. The mix looked amazing before I put it in the oven... It definitely is not sweet enough for one (I even put some truvia in the supplement the splenda and it came out very bitter). For another, it becomes very dry and crumbly when baked. Almost like it it's lacking a binding agent or something. Not a brownie or cake like texture. Maybe next time I'll try adding some heavy cream and a different sweetener to see if that helps.
These brownies were amazing!!! The richness of the chocolate flavor and the dense texture made me not miss the flour at all. Make sure to use the recommended pan size because these brownies are easily 1 inch tall. Also, do wait for them to cool completely before serving. These were spectacular! I added 1 tablespoon of oil and 1/4 cup of Clabber Girl Sugar Replacer for Baking to the recipe but I'm not really sure it needed it. My quest for the perfect low carb brownie has ended. Thanks so much for sharing.
RECIPE SUBMITTED BY
<p>I am a great grandmother, love to cook and bake, and love cooking with wine. I like to try new recipes, and enjoy sharing the kitchen with my husband, who has been cooking about 2 years.I love bread making, and have a?43 year old sourdough starter.I used to be an stna in home health care til I fell. My pet peeve is stupid commercials which assume all us public people are also stupid, and I especially don't like that gyco(may be spelled wrong) lizard. I'd love to step on him.</p>