Low Carb Brownies
Makes about 481 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
Reviews of Low Carb Brownies:
1-5 of 10 reviews Next >>
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.
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
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.
wifeoflowcarber in OHIO Sep 23, 2006
Would make this again.
I made these for hubby and they looked/smelled DELICIOUS..just like real brownies...but they turned out to be too salty, as I didn't use unsalted but regualar butter. I'm gonna try another batch tonight and use unsalted butter...I'll keep you posted!
