Low Carb Miracle Brownies Food

EASY LOW CARB BROWNIES

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare an 8-inch by 8-inch square pan by greasing it and lining the bottom and 2 sides with parchment paper.
• To a large bowl add the melted butter, Stevia brown sugar, eggs, and vanilla. Whisk them together until the mixture is smooth and all the ingredients are well combined.
• Place a fine mesh sieve over the bowl with the wet ingredients and add the almond flour to it, along with the cocoa powder, espresso powder, and salt.
• Push the dry ingredients through the sieve with a spoon. This will leave any large chunks behind (discard these).
• Combine the wet and dry ingredients with a silicone spatula or wooden spoon until well mixed and no streaks of flour remain.
• Pour the batter into the prepared baking pan and spread it out into the corners of the pan, smoothing out the top.
• Bake for about 16-18 minutes at 350 degrees Fahrenheit.
• Let the brownies cool completely in their pan before slicing and enjoying.

KETO BROWNIES

Steps:

• *If you're a visual learner, feel free to watch the keto brownie recipe video posted above!Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Bake 20 minutes on the center rack, then let cool completely and they will continue to firm up. They also firm up even more if you refrigerate very loosely covered overnight. The brownies are delicious with or without frosting (for the photos, I used the keto chocolate frosting recipe linked above in this post). If you try the brownies, don't forget to leave a comment or rate the recipe below!View Nutrition Facts

LOW CARB MIRACLE BROWNIES

Steps:

• Preheat oven to 350 F and grease a 9X13 pan.
• Cream the butter until fluffy.
• Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).
• Add the vanilla and beat the eggs into the mixture, one at a time.
• Add salt and cocoa, beat well.
• Add chocolate, beat until fluffy.
• Add the rest of the ingredients and mix well to combine.
• Pour into a pan and bake for 35 to 40 minutes until top springs back.
• You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.
• Cool, then cut into 32 squares.
• If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.).
• note #1: you may use another artificial sweetener instead of the granular Splenda, just make sure it is the equivalent sweetening power of 1 cup of sugar.
• note #2: powdered erythritol is available here: http://www6.netrition.com/sensato_erythritol.html.

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.