Low Carbohydrate Recipe
Chewy Brownies rich in chocolate taste and low in carbs - what more could you ask for! Almond and oat flours help keep the carb count low in these rich chocolate brownies.
1/2 cup butter
1/2 cup cocoa
1 cup spoonable sweetener (such as Stevia)
2 eggs, beaten
1 teaspoon pure vanilla extract
1/4 cup almond flour
1/4 cup oat flour
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Butter and flour (with almond flour) an 8 x 4-inch loaf pan.
Melt butter. Add cocoa and blend until smooth. Add Splenda and vanilla; blend until creamy. Add eggs and beat. Add flour and blend, but don't overbeat. Stir in nuts. Bake 25 minutes.
Recipe makes 8 servings (thin slices)
Serving size: 1 brownie
Total Carbohydrates: 72 (51 NET carbs)
Home Made Almond Flour
Almond flour is expensive - perhaps you'd like to try making your own? We'll tell you how!
For sweet treats, it is best to make your almond flour without almond skins, because the skins have a bit of a bitter taste.
First, you need to have blanched almonds. Blanching is a process in itself; we recommend you purchase raw blanched almonds ready to be made into almond flour. Raw is important because in 2007, the U.S. passed a law requiring all almonds to be pasteurized. Unfortunately, this is often done with the use of proplyene oxide which is a toxic substance that was originally used as racing fuel. Other almonds are pasteurized with steam.
Making Your Almond Flour. Do this in batches of no more than 1-cup of almonds at a time. Use your food processor, coffee grinder or blender and be sure your almonds are at room temperature. Place the almonds into your device and pulse 3 to 4 times, about 10 seconds each time. Do this up to a total of 30 seconds, as you don't want the almond to release too much oil (you'd have almond butter instead of flour). Now sieve the flour and place the pieces that can't make through the sifter back into the mixer or blender; pulse another 3 to 4 times and sieve again. Pieces that remain in your sieve can be used as almond meal.
Storage. Put the almond flour into airtight zip lock bags or containers and keep in the fridge. Your flour will stay good for 3 to 4 weeks. For longer storage (up to 2 months), store in your freezer. Use as needed for baking.
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