Low Carb Double Chocolate Brownies

Valentine’s Day is tomorrow– what are you going to bake for your sweetie? Or, for yourself since a) I think we should love ourselves if we’re even going to consider loving someone else and b) being single is just as fulfilling as being in a relationship.

Brownies are delicious– but when I have a chocolate craving and it’s not my good carb day (here’s what I could eat on my leptin reset day/s), what can I eat that satisfies that chocolate craving without being high in carbs?

I used this recipe as a muse— I just changed out the sugar for alternative sweeteners that won’t affect your gut biome (*cough* sucralose *cough*) or turn into formaldehyde in your body (I’m looking at you, aspartame!).

I’ve posted another low carb high fat (#lchf) brownie recipe before but I like this one better. Though, the previously posted recipe is nut-free so if that’s important to you, then you may want to stick with that one, so long as you let those brownies sit out a bit.

Low Carb Double Chocolate Brownies

Ingredients

5 tablespoons grass-fed butter
1 cup xylitol
3/4 cup powdered erythritol
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup cocoa powder
3 pasture-raised eggs
1 1/2 cups almond flour
1 teaspoon baking powder
2 6-oz low carb chocolate bars
coarse sea salt, optional

Instructions

  1. Preheat the oven to 350°F. Butter an 8″ square pan or 9″ round pan; either should be at least 2″ deep.
  2. In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sweeteners and salt and stir to combine. Continue to heat (or microwave– yes not super Bulletproof but if you walk away and come back I think you’ll survive) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling.

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3. If you’ve heated the sweetener and butter in a saucepan, transfer the mixture to a bowl; otherwise, just leave the hot ingredients right in their microwave-safe bowl. Stir the mixture for several minutes, to help cool it down; then let it rest for 10 minutes. It should still be warm, but not so hot that it’ll cook the eggs you’ll be adding next.

4. Blend in the vanilla and cocoa, stirring until completely combined. Add the eggs and mix until smooth and shiny.

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5. Blend in the flour and baking powder.

img_07316. Pour the batter into the prepared pan, spreading it to the edges. Chop up and sprinkle any good low carb chocolate on top. I used Bulletproof Fuel Bars this time around and it worked great. I also like to sprinkle coarse sea salt on top since I like the sweet/salt/bitter contrast but you can leave that out if you like.

7. Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.

8. Remove the brownies from the oven and cool them for about 15 minutes before cutting. Store at room temperature for several days; freeze for longer storage.

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