Best Low Carb Brownies Recipes

FLOURLESS BROWNIES (SUGAR-FREE, LOW CARB)

Steps:

• Preheat the oven to 350 degrees.
• Melt the chocolate and butter together on stovetop or in microwave.
• Add the splenda, eggs, egg yolks, vanilla and cocoa, stirring until well blended.
• Pour into a 9 X 13 inch pan (spray with vegetable spray and dust with cocoa).
• Bake at 350 degrees for 50 minutes.

FLOURLESS (LOW CARB) BROWNIES

Steps:

• Preheat oven to 350.
• Grease well a large baking pan (9 x 13).
• Over a medium bowl, sift ground almonds 3 times.
• Add Splenda, salt& baking powder- mix well.
• Meantime over double boiler or in microwave, melt butter& chocolate.
• Once melted, remove from heat& quickly whisk in eggs (should be pudding-like consistency).
• Add melted chocolate/butter/eggs mixture to dry ingredients.
• Mix well then add chopped nuts, mix well again.
• Pour into well greased pan& bake for 15-20 minutes (check after 15 minutes- do not over bake).
• While brownies are baking prepare topping: Allow cream cheese to come to room temperature.
• (Using hand mixer) blend in Splenda& add cream.
• Fold in whipped cream.
• Mixture can rest in fridge while brownies cool then either shmear onto cut brownies, or pipe rosettes.
• These brownies also freeze well (even with topping).
• For those than can afford additional carbs, drizzle a small amount of chocolate sauce on top of the rosette& scatter a few fresh raspberries on the plate.
• Enjoy!
• 48 Bite Size Brownies@ 2.
• 5 minus 0.
• 7 gr.
• fiber= 1.
• 8 carbs each or 24 good sized Brownies@ 3.
• 6 carbs each.

BLACK BEAN BROWNIES (LOW-CARB, LOW GI, GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees, and grease a 12-cup muffin tin.
• Combine the first seven ingredients (beans through baking powder) in a blender or food processor until smooth.
• Stir in the egg, chocolate chips, and walnuts (if desired).
• Pour into muffin tin, bake at 350 for 20 minutes.
• Cool for 10 minutes before serving.
• ** to make Vegan brownies, replace the egg with a flax egg, and chocolate chips with Vegan chocolate chips.

BLACK BEAN BROWNIES (LOW-SAT FAT, LOW-SUGAR, LOW-CARB)

Steps:

• Preheat oven to 350.
• Spray an 8x8 square baking dish with cooking spray.
• Combine the black beans, egg substitute, canola oil, cocoa powder, salt, vanilla extract, Splenda and instant coffee granules (if using) in a blender; blend until smooth.
• Pour the mixture into the prepared dish. At this point, you can also sprinkle chocolate chips over the top of the mixture, if you're not watching your calories.
• Bake in the preheated oven until the top is dry and the edges start to pull away from the side of the pan, about 30 minutes.
• I've also noticed that the texture gets better after being refrigerated.

LOW FAT LOW CARB PROTEIN BROWNIES

Steps:

• Core apples (do not peel everyone can use more fiber).
• Chop the apples up in your food processor into 'minced garlic' sized bits add a bit of water to help the process.
• Toss the apple bits in a pot or a skillet and heat up just before the juice boils then add the cocoa powder.
• Mix it all together so the cocoa is all melted and well blended set aside to cool.
• Mix the flours, soy protein and salt and sift.
• In a separate bowl beat egg whites vanilla and Splenda until soft peaks appear.
• Add flour mixture to the egg mixture and blend well then add the apple-cocoa sauce and blend.
• Mix in the chopped nuts if desired.
• Bake in a non-stick 8-inch square pan for 20-25 minutes at 350°F.

LOW CARB DOUBLE CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
• Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
• With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
• With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.
• Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.

HIGH-PROTEIN LOW-CARB BROWNIES

Steps:

• Preheat oven to 325°F Oil 9X13 baking pan.
• Melt butter in a saucepan over medium-low heat.
• Remove from heat and add apple sauce. Stir and add vanilla.
• In a separate cup combine powdered and evaporated milk, and stir until lumps disappear. Add to apple sauce mixture.
• Stir in cocoa, mixing thoroughly. Add remaining ingredients and pour into a baking pan.
• Bake fro 25 minutes or until a knife inserted 1/3 way across comes out clean.
• Cool and cut into pieces.
• Serve with cream cheese, ice cream or with milk.
• If you prefer a more cake-like brownie, add 1/2 teaspoon baking powder along with the salt.

COCONUT FLOUR LOW CARB BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir cocoa powder and butter together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
• Beat eggs, just like sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
• Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.

LOW CARB DOUBLE CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
• Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
• With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
• With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces
• Total Time: 2 hr 10 min.Prep30 min. Inactive1 hr 0 min. Cook40 min.
• Yield:25 servings.Level:Easy
• Nutritional Analysisper serving Calories152 Fat14 grams Saturated Fat7 grams Carbohydrates6 grams Fiber2 grams Net Carbohydrates4 grams

LOW CARB BROWNIES WITH CHOCOLATE FROSTING

Steps:

• 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.
• Frosting:.
• Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.

LOW CARB BROWNIES

Steps:

• In food processor, process butter, SPLENDA® Granular, erythritol and vanilla.
• Add eggs; process. In medium bowl, combine Low-Carb Bake Mix, page___, cocoa, baking powder and salt.
• Add to egg mixture; process.
• Spread in greased 8-inch (20 cm) square baking pan. Bake at 350°F (180°C) for 30 minutes, or until a knife inserted in brownies comes out clean.
• Cool, frost, cut and refrigerate in an airtight plastic container to keep fresh longer and prevent recrystallization of the erythritol.

LOW CARB CREAM CHEESE BROWNIES

Steps:

• Preheat oven to 325*.
• Oil or spray the bottom of an 8 X 8 glass pan.
• Prepare the carb controlled brownie mix according to directions, using 1 beaten egg, the oil and the water.
• Use a spoon to mix.
• Spoon into a prepared glass square pan and set aside.
• In a separate small bowl, combine the soft cream cheese, flour, Splenda, vanilla and the other beaten egg.
• Stir until smooth.
• Carefully spoon the cream cheese mixture over the brownie batter.
• With a knife, swirl the batter.
• Place pan in the middle of the preheated oven, for about 25-27 minutes; do not overbake.