265 days until Christmas!

Follow Me on Pinterest

Start here to find
Christmas Cookie Recipes

Recipes and baking tips; all you need for the most memorable Christmas cookies ever. Over 570 recipes and counting! Browse our collection of scrumptious modern and traditional Christmas cookie recipes.

Type in Recipe name or ingredient to search.

Skip advertisement and go to Recipe Category listing


Low Carb Brownies

  •  3.6 stars stars based on 14 reviews
  •   78% would make this again
  • Review this recipe  Read reviews
  • Like this on Facebook. If you're not currently logged into Facebook, the following link will open in a new window.
    Pin to Pinterest
  • Print recipe

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

Click to skip advertisement


Reviews of Low Carb Brownies:

1-5 of 14 reviews   Next >>

  A cookie baker  Dec 10, 2011
Would make this again.
these were bery good brownies when i mixed everything together and tasted it , it seemed to taste too much like splenda so i added a little more unsweetened cocoa powder and it was delish!! 4 stars

  Judy in Naselle, Wa  Aug 22, 2011
Would make this again.
FORTY EIGHT servings?????? Please...that's just ridiculous and completely untrue. This recipe may taste fine but there is NO WAY that you can get 48 servings out of a 9X13 pan! That number must have been used to make it APPEAR lower carb than it is in reality. What a rip. 3 stars

  jenn in Canada  Feb 5, 2011
Would make this again.
Hey kentucky.... i hope your aware that ground almonds, and almond flour is the same thing. Identical. Wouldn't waste my money on the internet products

  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.
4 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. 4 stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Please rate:
  • Yes   No

Submit a recipe!

Share your original or adapted recipe