I love baking. I love chocolate. But I don’t like carbs. What am I to do?
I tried this recipe which calls for Splenda (so bad!) so I modified it with 1 cup of erythritol, 1/2 cup xylitol, and 10 drops of vanilla stevia. Here’s what the batter looked like before:
I got excited– it looks like “real” brownie batter! Maybe this will answer my childhood nostalgia for eating brownies!
I baked it and it ended up looking like:
That’s actually after it cooled down a bit. When it first came out, it looked like a 3D parabola, a collapsed souflee. When you bite into it, it tastes rather eggy.* And my QA tester extraordinaire (aka my boyfriend Daniel) reported a stevia aftertaste. So, back to the drawing board.
Why am I posting my recipe fails? Well, I think that’s part of the journey– it’s important to share what doesn’t work and what does. This recipe doesn’t work, as written. I think if I had beaten the whites and yolks separately, it may have yielded a different result. I also think I’ll try adding a bit of almond flour to minimize the egg-taste. Though, as is, it’d be good for someone with nut allergies. To be continued. For now:
Low Carb Flourless Brownies, Version 1
Ingredients 2 ounces unsweetened chocolate 1 cup grass-fed butter 1 cup powdered erythritol 1/2 cup xylitol 4 pasture-raised egg yolks 4 pasture-raised eggs 10 drops of vanilla stevia 6 tbs organic cocoa powder
- Preheat the oven to 350 degrees.
- Melt the chocolate and butter together on stove top or in microwave for 30 second increments.
- Add the alternative sugars, eggs, egg yolks, vanilla and cocoa, stirring until well blended.
- Pour into a 9 X 13 inch pan lined with parchment paper.
- Bake at 350 degrees for 50 minutes.
*One-day postscript: The initial egg-y texture is gone if you let these sit out for a day. They are much more fudgy in texture and I don’t detect any stevia aftertaste. 🙂