Flourless (Low Carb) Brownies

“These brownies are suitable for people following a low-carb regime. They are not, however, low in fat! Exported from MasterCook, Recipe By : Carol Williams”
READY IN:
30mins
YIELD:
24 brownies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Grease well a large baking pan (9 x 13).
  3. Over a medium bowl, sift ground almonds 3 times.
  4. Add Splenda, salt& baking powder- mix well.
  5. Meantime over double boiler or in microwave, melt butter& chocolate.
  6. Once melted, remove from heat& quickly whisk in eggs (should be pudding-like consistency).
  7. Add melted chocolate/butter/eggs mixture to dry ingredients.
  8. Mix well then add chopped nuts, mix well again.
  9. Pour into well greased pan& bake for 15-20 minutes (check after 15 minutes- do not over bake).
  10. While brownies are baking prepare topping: Allow cream cheese to come to room temperature.
  11. (Using hand mixer) blend in Splenda& add cream.
  12. Fold in whipped cream.
  13. Mixture can rest in fridge while brownies cool then either shmear onto cut brownies, or pipe rosettes.
  14. These brownies also freeze well (even with topping).
  15. 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.
  16. Enjoy!
  17. 48 Bite Size Brownies@ 2.
  18. 5 minus 0.
  19. 7 gr.
  20. fiber= 1.
  21. 8 carbs each or 24 good sized Brownies@ 3.
  22. 6 carbs each.

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