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"
 
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Ready In:
30mins
Ingredients:
13
Yields:
24 brownies
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ingredients

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directions

  • 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.

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Reviews

  1. Personally I couldn't, in all honesty, relish the taste of these brownies. Splenda in soft drinks..delicious! Splenda in the brownies has an unpleasant aftertaste...ugh! I'll opt to "do without". PatZ (Low Carb Lifestyler)
     
  2. I just made this recipe! All I can say is gross! Im trying to do low carb foods and I crave chocolate so Im trying to find recipes that are chocolaty. This one can honestly make me dislike chocolate when its all done. For now, I think I will stick with Atkins chocolate bars, they are the closest thing to eating chocolate. I would suggest anyone waste their time, energy, and money to make this.
     
  3. I had high hopes for these brownies, however; I think they missed the mark. I found these to be dry and crumbly. The flavor was all-right now however; the texture...wasn't pleasant. Instead of using unsweetened chocolate I replaced it with 4 TBS butter and 12TBS unsweetened cocoa powder (3 TBSP of cocoa and 1 TBSP of butter per ounce of chocolate). Even with the additional moisture from the butter...it didn't improve the moisture/texture. I won't be making these again.
     
  4. Sounds great!
     
  5. after making DH a batch of traditional brownies the craving was so bad i couldn't stand it. so i tried these and all i can say is WOW! i pretty much followed the recipe, but i left out the pecans, used 1/2 splenda and 1/2 xylitol (sugar alcohol, no after taste), and used cocoa and oil instead of the unsweet chocolate since i was out of it. the batter tasted fantastic if a bit grainy from the almonds. they give it a nutty taste which is nice. and the texture is slightly different than traditional brownies, but i also ground my almonds in my processor and it wasn't as fine as the flour you can buy. i seriously think i could give these to DH and he wouldn't know the difference. i didn't bother with the frosting, i'm sure they'd be that much better if i used it. this is one of those things i'll keep on hand, maybe even freeze in individual servings so i can pull one out when i'm having a chocolate attack! thanks Jodi!
     
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Tweaks

  1. I had high hopes for these brownies, however; I think they missed the mark. I found these to be dry and crumbly. The flavor was all-right now however; the texture...wasn't pleasant. Instead of using unsweetened chocolate I replaced it with 4 TBS butter and 12TBS unsweetened cocoa powder (3 TBSP of cocoa and 1 TBSP of butter per ounce of chocolate). Even with the additional moisture from the butter...it didn't improve the moisture/texture. I won't be making these again.
     
  2. after making DH a batch of traditional brownies the craving was so bad i couldn't stand it. so i tried these and all i can say is WOW! i pretty much followed the recipe, but i left out the pecans, used 1/2 splenda and 1/2 xylitol (sugar alcohol, no after taste), and used cocoa and oil instead of the unsweet chocolate since i was out of it. the batter tasted fantastic if a bit grainy from the almonds. they give it a nutty taste which is nice. and the texture is slightly different than traditional brownies, but i also ground my almonds in my processor and it wasn't as fine as the flour you can buy. i seriously think i could give these to DH and he wouldn't know the difference. i didn't bother with the frosting, i'm sure they'd be that much better if i used it. this is one of those things i'll keep on hand, maybe even freeze in individual servings so i can pull one out when i'm having a chocolate attack! thanks Jodi!
     

RECIPE SUBMITTED BY

I am born & bred in Montreal & love this city. One of the most muti-cultural cities in North America, the mixture of French & English heritage make Montreal a great place to live & visit, especially during summer.
 
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