Drumroll please… The BEST Low Carb Brownies

Sure, the purpose of following a low carb ‘diet’ isn’t about replacing bad old habits with better ingredients…

It’s about eating real food, cutting the carbs and kicking sugar to the curb…
It’s about being healthy, inside and out…

But hey – every now and then a girl needs a brownie!

And I’ve tried quite a few low carb versions – all quite vile to be frank…

This one, well this one is different – you won’t believe that it’s actually low carb {as long as you only stick to 1 or 2 blocks that is} 😉

The Best Low Carb Brownies

  • Time: 1hr
  • Difficulty: easy
  • Print

You will need:

180 g salted butter
230 g dark chocolate (70%)
3/4 cup xylitol
1 tsp vanilla
5 eggs
60 g cocoa powder (unsweetened)
1/2 tsp salt
60 g almond flour

Melt the butter and chocolate in a saucepan over a low heat.
Add half the xylitol, mix and remove from the heat.
Whisk in the rest of the xylitol and the vanilla.
Whisk in 1 egg at a time – the mixture will start to look very silky and glossy.
Whisk in the salt and cocoa powder, them stir in the almond flour.

Pour the mixture into 2 lined brownie pans and bake at 175C / 345F for 15-20 minutes.

These are quite delicious served cold from the fridge, with really good, strong coffee! You could also add a dollop of mascarpone cheese for a really decadent dessert.

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These also freeze really well.

You’re welcome 😉

I'd love to hear your thoughts!

      • Thanks so much….do you know how many squares that amount of chocolate is? Is it Baker’s chocolate? Thanks again!

  1. These sound really awesome. I am on a no gluten, low carb and of course low sugar/correct sugar diet. These reallyhelp, thank you

    • Hi Henley!

      It’s great that you’re on this lifestyle path – you’ll see! And yes, knowing that you can still have some approved treats every now and then makes it easy to adopt.

      Hope you enjoy and remember, these also freeze really well, so you can keep a stash in the freezer.

      xx

  2. Thank you for this great recipe, I just want to ask a silly question…how do I work out the carb content per serving?

    • Hi Anne-Marie,

      You can use My Fitness Pal – it’s an app that you can use to enter all the ingredients and it will give you a breakdown of the macronutrients, etc.

    • Hi Jo,

      yes it’s about 8×8. If you use 8×8 you’ll get out 2 pans, you can also use a larger size, but then you might only get 1 batch.

      I know baking is quite scientific, but to be honest, with these brownies you can easily gauge things..

      The batter should should be about an inch to 1.5 inches thick in the pan and then can bake for 20-25 minutes.
      If it’s deeper than that, just add a couple more minutes.
      Rather let it bake for too little and end up with more gooey brownies, than baking for too long and it’s dry…
      I also find that when I use coconut flour, it bakes MUCH quicker – about 15minutes instead of 20…

      Hope that helps! x