Low Carb Recipe
Buttery rich chocolate brownies using sugar substitute with soy flour and vital wheat gluten replacing high carb flour.
1 stick butter
3 tablespoons cocoa powder
1 cup sugar substitute
1 teaspoon vanilla
1/2 cup soy flour
1 tablespoon wheat gluten
Nonstick cooking spray
Preheat oven to 350 degrees. Spray an 8-inch cake pan with nonstick cooking spray.
Melt butter; add cocoa and stir well. Add sugar substitute and blend. Add eggs one at a time, beating well after each.
Stir in vanilla, flour and gluten. Spread in prepared pan and bake for 25 to 30 minutes.
Chocolate Brownie Icing
4 tablespoons cocoa powder
3 tablespoons butter, softened
3 tablespoons heavy cream
1/4 teaspoons vanilla
10 packets sugar substitute
Blend well. Frost Chocolate Brownies as desired.
Without icing or nuts, 22 grams carbs in entire recipe.
Variation: Chewy Brownies
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
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 is one brownie at 6 carbohydrates each.