These are rich.. and to be honest taste soo much like a full carb brownie

Hope you enjoy as much as I do!





8x8 pan 12 servings



1 cup butter (I use salted, but if you use unsalted add 1/4 tsp salt to recipe)

6oz unsweetened chocolate(I just used bakers brand, you can get at any grocery store, its the blue box)

1/4 cup unsweetened dutch process cocoa powder

4 eggs

1 1/2 cup splenda

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

2/3 cup whey protein powder( I use vanilla and this equals 2 scoops.. I don't know how other brands work..I only have used one brand ever.. LeanFit Whey Protein Powder )



Preheat oven to 350F


Grease one 8x8” baking pan & line with parchment



In a heat proof bowl add butter, unsweetened chocolate & cocoa.Put over a simmering pan of water and until melted(like a double boiler).. mixing every now and then to breakup. Take off heat right before all is completely melted(you will see see a few chunks) and set aside. Still stiring until all melted.


In mixing bowl, add eggs, splenda & vanilla. Mix on HIGH speed until mixture comes to the pale yellow stage(mixture will be thick ).. this takes about 8-10 minutes
Temper egg mixture by added a little of the chocolate mixture to it quickly mixing by hand to make sure your eggs don't cook.. then fold in rest of chocolate mixture(do not over mix)fold in whey & baking powder(and salt if you used unsalted butter)


Press into your greased 8x8” pan evenly


Bake on 350F for 16-18 minutes.


When the brownies come out of oven, it will have a bit of melted butter at top..(this happens sometimes with low carb baked goods) you can take a paper towel and dab off.. OR you can leave it. It really is up to you. The brownies come out moist even if you dab off, but it is not needed, you can leave. IF you do dab take in to account you are taking a little bit of calories and fat away, which is not a bad thing, it just makes the nutritional info a little off


Let cool in pan
cut in to 12 equal pieces



Basic Data Energy261 kcal ~~ Energy 1335 kj Carbohydrate, by difference8.45 g ~~ Sugars, total 0.31 g ~~ Fiber, total dietary 2.99 g ~~ Starch 0.00 g ~~ Sucrose 0.02 g ~~ Sugar alcohol 0.00 g ~~ Glucose (dextrose) 0.04 g ~~ Fructose 0.02 g ~~ Lactose 0.02 g ~~ Maltose 0.02 g ~~ Galactose 0.02 g Protein8.56 g Total lipid (fat)24.99 g ~~ Cholesterol 111 mg ~~ Fatty acids, total trans 0.000 g ~~ Fatty acids, total saturated 14.762 g ~~ Fatty acids, total monounsaturated 6.867 g ~~ Fatty acids, total polyunsaturated 1.021 g

Those look amazing. I'm going to make and freeze some of those today...after I have one for desert!

Awesome! I will file this one away till the holidays!

Oh, those look divine, Candice!

Candice’s Low Carb Chocolate Fudge Brownies

So here is my second version of Fudge Brownies. I use coconut flour in this recipe instead of whey and almond flour like the first recipe. I am loving this one more. I like more a soft gooey brownie instead of a cakey one.. well this one hit the spot for sure! It's kinda in between, not really gooey but not to cakely either. Not quite 100% like a regular full sugar brownie, but is sure is close! I found they tasted even better cold! But then again I've always loved my brownies cold.

Hope you enjoy!




Servings: 12


Ingredients:

3/4 cup (6oz) unsalted butter
2 oz unsweetened chocolate
1 1/2 cups granulated splenda
1/2 cup cocoa powder
1 Tablespoon coconut flour
1/8 teaspoon salt
4 eggs
2 teaspoons vanilla extract


Instructions:
Preheat oven to 325F

Grease an 8x8 pan (or line with parchment paper), set aside.


In a small bowl sift together cocoa powder & coconut flour. Add salt and set aside.

In a different small bowl whisk together eggs and vanilla. Set aside.

Put butter and chocolate in a heat proof bowl. Put bowl over a simmering pot of water. Stir occasionally until melted.
Take off heat and add splenda. Keep stirring until splenda is dissolved.
Let cool a few minutes.

Using a hand whisk, slowly add eggs to your chocolate mixture. Whisking constantly until combined.
Add your cocoa mixture and mix until smooth.

Pour your brownie batter in to prepared 8x8 pan. Smooth evenly in pan.

Bake ~ 325F for 25 minutes.

Let cool in pan before cutting.
Cut into 12 pieces.


Nutritional information for 1 brownie:


Energy 173 kcal
Carbohydrate, total 7.52 g
Sugars, total 0.31 g
Fiber, total dietary 2.38 g
Protein3.61 g
Total lipid (fat)16.17 g

NET CARBS 5.14

Candice, I made the first recipe you posted in this thread because I don't like fudgey brownies. They were the best low-carb brownies I have ever had, and I've tried many!

I used all the Lindt 85% chocolate I had (5 ounces) and an ounce of unsweetened Baker's chocolate. I reduced the amount of sweetener slightly since I used bittersweet chocolate. I used regular unsweetened cocoa powder, not dutch processed. I also added about 1/3 cup chopped pecans. I did have to bake it longer than the recipe stated, maybe 30 minutes in total.

Anyway, they were fantastic! Thank you for the recipe.

Oh good! I've been wanting to make those one over. I do like the coconout flour ones.. but only when their frozen then nuked for 20 seconds. but I want more of a cake texture lately. I will have to buy more whey I'm so glad you liked!!..b

Candice's Low Carb Frosted Cake Peanut Flour Brownies



Okay, if you have not figured out by now I have a major fascination to brownies. It is my MOST favorite sweet treat ever. So since starting a low carb lifestyle I have been trying to come up with the PERFECT brownie recipe. I have come up with some good ones but just not perfect to me.
Here is my newest recipe. I used peanut flour this time. They really did turn out SO good that this might be my perfect brownie!
If you do not have peanut flour yet, definitely think about picking some up to try this recipe. It is a winner in my book! They are definitely not small either, I get 9 large brownies.

Hope you enjoy!




http://candiceslowcarbrecipes.typep...r-brownies.html


1/2 cup peanut flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup unsweetened cocoa(I use dutch process), sifted
1/2 cup Granulated Splenda
2 TB xylitol, powdered
1⁄3 cup unsalted butter, melted & slightly cooled
2 eggs
1 teaspoon pure vanilla extract
1⁄3 cup fresh brewed espresso or coffee, cooled
1/3 cup(37g) pecan or walnut, toasted & chopped *optional


Frosting

1/4 cup cocoa(I use dutch process)
1/4 cup unsalted butter, melted
10-15 drops liquid Sucralose (I use EZ-Sweetz)


Preheat oven to 350F

Grease a 8"x8" square baking dish. Line bottom with parchment. Set aside.

In small bowl combine peanut flour, cocoa, salt, and baking powder. Set aside.

In a large bowl combine eggs, splenda, xylitol and vanilla extract. Mix with a hand whisk until combined. Whisk in melted butter & espresso(or coffee).
Last mix in your peanut flour/cocoa mixture. Stir until all combined and smooth.

Pour into prepared pan.
Bake at 350F for 18-20 minutes.

Cool completely before frosting.

In a small bowl combine ingredient for frosting. Mix until completely smooth. Adjust sweetener to your taste.
With a offset spatula, spread frosting on top of cooled brownies evenly. Place pan of brownies into refrigerator for at least 15 minuets to set up before cutting.

Cut into 9 equal pieces.




Nutritional information for 1 frosted brownie(without nuts)

Energy 203 kcal
Carbohydrate, Total 10.53 g
Sugars, total 0.66 g
Fiber, total dietary 3.07 g
Sugar alcohol 2.68 g
Protein 6.18 g
Total lipid (fat) 15.56 g

Net Carbs 4.78 g


Nutritional information for 1 frosted brownie(with nuts)

Energy 229 kcal
Carbohydrate, Total 11.09 g
Sugars, total 0.77 g
Fiber, total dietary 3.39 g
Sugar alcohol 2.69 g
Protein 6.51 g
Total lipid (fat) 18.11 g

Net Carbs 5.01 g

Candice’s Low Carb Double Chocolate Fudgy Raspberry Brownies

Yet again, one more brownie recipe from me. But your not surprised though are you? I really do LOVE brownies!
These really are absolutely delicious! I mean to D.I.E. for! Best brownie, EVER! H.E.A.V.E.N on Earth! Well you get the point They are sure to become one of your favorites, at least they have for me!

Hope you enjoy!



Ingredients:

1 1/4 cup(175g) raspberries, fresh or frozen defrosted (divided in 2 portions, approx. 3/4 cup + 2 Tablespoons, for puree & 1/3 cup, for topping)
3/4 cup dutch process cocoa
5oz(10 Tablespoons) unsalted butter
3/4 cup Splenda
1/4 cup Xylitol
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 Tablespoons coconut flour
1/8 teaspoon salt
1 recipe Candice’s Sugar Free Low Carb Chocolate Chips(modified recipe below, Chocolate Raspberry Chips)

Instructions:

Preheat oven to 350F
Line bottom of 9″x9″ square pan with parchment paper. If you do not have parchment, you can butter the pan. Set aside.

Puree raspberries in food processes or blender. Push through fine mesh strainer to get seeds out. Set aside.

In small bowl combine coconut flour & salt. Set aside.
In small bowl add eggs and whisk until all combined. Set aside.

In heat proof bowl, heat butter until melted over pot of simmering water. Remove from heat and whisk in cocoa powder. Mix until smooth.
Whisk in Splenda & Xylitol. Whisking quickly add eggs slowly. Mix until smooth.
Whisk in raspberry puree.
Last whisk in coconut flour & salt. Mix until smooth.
Fold in 3/4 of your chocolate chips.

Pour batter into prepared pan. Smooth evenly.

Sprinkle remaining chocolate chips on top, gently press them down. Sprinkle the remaining raspberries on top as well.

Bake at 350F for 30 minutes.
You will take these out when the middle is set but still gooey.

Let cool in pan until room temperature, then completely cool in refrigerator before cutting(at least 2 hours)

Cut in to 12 equal sized pieces.

Can be kept in refrigerator in air tight container for up to 1 week or kept frozen for up to 6 weeks.



Nutritional information for 1 brownie:
Energy 215 kcal
Carbohydrate, Total 13.95 g
Sugars, total 0.84 g
Fiber, total dietary 4.36 g
Sugar alcohol 4.03 g
Protein 4.14 g
Total lipid (fat) 16.60 g

NET CARBS: 5.56 g

Candice’s Low Carb Sugar Free Chocolate Chips(modified for this recipe, Chocolate Raspberry Chips)

Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
4 drops liquid Sucralose (I use EZ-Sweetz)**
2 Tablespoon Sugar Free Raspberry Syrup(I use DaVinci***)

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.

Put chocolate mixture into a pipping bag**** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.

Makes approx. 3/4 cup of chocolate chips.

Nutritional information for 1 recipe:

Energy 581 kcal
Carbohydrate, TOTAL 24.04 g
Sugars, total 0.03 g
Fiber, total dietary 11.97 g
Protein 6.48 g
Total lipid (fat) 51.43 g

Net Carbs 12.07 g

*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.
**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
***If you are able to get raspberry extract, this would turn out better then the sugar free syrup. You would only need about 1/4-1/2 teaspoon the up your liquid Sucralose by a few drops
****If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a pipping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.

I can't wait to make these, Candice. You rule!

Oh. my. goodness. I foresee baking in my very near future! Thanks, Candice!

Brownies are my favs and the calories are great for these too.

Thank you!!! I will be trying these!

Great recipe! But again i use Natvia instead of splenda. I never could got used to the taste of splenda.

Natvia tastes just like sugar and it is all natural.

I think I might try a half recipe (not sure I trust myself with this many brownies in the house) in a bread loaf pan. Thank you!