It was about time I attempted to make a low-carb brownie! Frankly, it had become my nemesis. I wanted a good flourless brownie but I didn’t want it to me overly complicated with a bunch of ingredients I rarely used.
Now you need to understand that back when sugar was my fuel, I used to make a mean brownie. However, as a ketone (fat) burner a regular brownie was no loner an option. I had several reasons why I ran from converting a brownie into low-carb healthy option. Mainly, I didn’t want a dry low-carb brownie, plus the thought of tossing tons of ingredients experimenting was not cool with me . All I can say is that I was super pleased with how this recipe turned out.
I knew I had a winner when our seventeen year old son said they tasted like my original recipe. You need to know Matthew to understand what a huge compliment that was and just like that I conquered the low carb brownie.
Looking back my biggest regret was not trying sooner. Baking low-carb does not have to be complicated, it just takes a little more practice.
Enjoy in good health!
Low Carb Brownies
1 stick of butter
1 cup of sugar-free chocolate chips (I used the Hershey’s brand)
1 cup of sugar substitute
2 ounces of unsweetened chocolate (roughly chopped)
¾ cup of unsweetened cocoa powder
¼ cup of coconut flour
1 teaspoon of vanilla
¼ teaspoon of baking powder
¼ teaspoon of sea salt
Pre-heat your oven 350 degrees
Melt the butter and the two ounces of unsweetened chocolate, and sugar free chocolate chips. Stir and allow to cool to room temperature. In a stand-up mixer add the now cooled chocolate mixture and beat in the six eggs one at a time into the batter. Next add the sugar substitute, unsweetened cocoa powder, coconut flour, baking powder, salt and vanilla extract. Make sure the batter is well blended, before pouring into a 12×10 well-greased baking pan.
Bake for 15 to 18 minutes. Allow to cool then cut into squares. Makes 1½ dozen brownies. 2.5 net carbs per piece.
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