Low Carb Brownies

I have recently discovered the joys of baking my own fudge brownies; they’re addictive and I end up eating the whole tray myself after baking them. It’s a deliciously guilty pleasure, but the downside of it is, they’re also loaded with carbs and that’s against my low carb diet. After some research, I have discovered a way to bake low carb brownies, each weighing in at only 4 net carbs! Here’s the recipe, and I hope you enjoy them as much as I do.

½ cup – Hershey’s Unsweetened Cocoa Powder
½ cup – Breakstone’s Salted Butter
½ cup – Philadelphia Cream Cheese (1/3 Less Fat)
1 cup – Splenda
5 tbsp – Carrington Farms Organic Extra Virgin Coconut Oil
½ tsp – Baking Powder
3 tsp – McCormick Pure Vanilla Extract
4 – Large Eggs

1. Preheat the oven to 450° F.
2. Add the butter and cream cheese into a large microwaveable bowl and microwave it on high for 2 minutes, or until the butter melts and the cream cheese softens.
3. Mix these with a large spoon, making sure to break up the cream cheese into small chunks. The end result should have a pool of butter with small cream cheese chunks swimming in it.
4. Add Splenda, coconut oil, and cocoa powder to the melted ingredients and mix them thoroughly until you get as smooth a texture as possible. Note: Splenda may cause the mix to result in a grainy texture, but get it to the point where all of the other ingredients are blended together smoothly.
5. Add vanilla extract and continue mixing until it blends well with the previous ingredients.
6. Add the baking powder and continue mixing a well-blended batter.
7. Add in the eggs and mix everything together until it becomes a nice smooth batter-like consistency. Mixing in the eggs will cause the grainy sugar to dissolve better, achieving a silky consistency.
8. Grease an the glass baking dish with cooking spray. Using the glass dish and cooking spray combo allows for super easy brownie removal when it’s time to serve.
9. Pour the brownie batter into the cooking dish and spread it evenly. Don’t worry if it looks flat, it will rise while it bakes.
10. Place the cooking pan on the middle rack of the oven and let it bake for approximately 20 minutes. Depending on your oven, you may need to bake them less or longer. Around the 20 minute mark, do the knife test: poke a knife into the brownies, if it comes out fudgy they need more time, but if it comes out clean, they’re done baking.
11. Take them out of the oven and let them cool for 15 minutes.
12. Cut them into 16 pieces and enjoy!

1. I have also made this recipe with Sugar in the Raw instead of Splenda. It tastes great, but increases the carbohydrates to 14g per serving (13g net carbs).

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