Low Carb Brownies

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Low Carb Brownies

Makes about 48

1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans

Preheat oven to 350 F. Butter a 9" x 13" cake pan. Stir together almonds, baking powder, salt and Splenda; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.

Note: 1.8 net carbs per square

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Reviews of Low Carb Brownies:

1-5 of 11 reviews Next >>

Angela in Sacramento ca Sep 6, 2008
Would make this again.
Great Recipe. The only change I made is I used one package of 2 oz Jello chocolate pudding sugar free of course and 2oz of unsweetened chocolate instead of 4 oz of unsweetened chocolate. It made the brownies taste sweeter.
I like vanilla frosting on my brownies so I used this recipe. I got it on Low Carb luxury. com. I added a tsp of real vanilla to make it taste better it's just like real vanilla frosting.

Ingredients for Frosting:
1 pkg Jello Sugar Free Vanilla pudding
1 8 oz. container mascarpone or cream cheese
1 cup heavy cream
3 pkts Splenda
Half 'n Half (to thin to make spreadable if needed)
Whip mascarpone or cream cheese in food processor or with electric mixer until smooth. Add cream and mix again briefly. Add pudding mix and Splenda and mix well. Add Half 'n Half in 1/2 teaspoon amounts if needed. Makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen. This recipe can also be spread in fudge pan, frozen and cut in squares as a treat. four stars

A cookie baker Feb 3, 2008
Would make this again.
I though the brownies were pretty good for not having anything like that for a long time. I have tried it again using no sugar added hershey's bars for a little less aftertaste. four stars

A cookie baker in West Virginia Dec 19, 2007
Would make this again.
Watch out with maltitol. It has a very high glycemic load. Check out mendosa.com.

Sep 27, 2007
Would not make this again.
it was totall y unlike real brownies they were disgusting one star

A cookie baker in LA Feb 27, 2007
Would make this again.
They were pretty good, but not great. You know not to expect them to taste like REAL brownies! Although, they are perfect if you are craving brownies. four stars

Recipe Info

three point six stars
75% would make this again

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