This Nut Butter-Frosted Brownies recipe is from The Low-Carb Gourmet.
It is very easy and takes about 30-40 minutes in total.
Total 12g net carbs per 100g
360 calories, 30g fat, 10g protein
- 3 large eggs
- 115g (4oz) unsalted butter
- 3 tbsp soured cream
- 8 tbsp Splenda (I used 6 drops of liquid Splenda)
- 1 tsp vanilla extract
- 45g (1.5oz) ground almonds
- 75g (2.5oz) fine oatmeal
- 30g Dutch-processed cocoa powder (I used Green & Black Cocoa)
- 1.5 tsp baking powder
For the frosting:
- 30g (1oz) unsweetened chocolate
- 1 tbsp natural unsweetened peanut butter
- 40ml (2 oz) cream
- 4 tbsl Splenda (I used 3 drops of liquid Splenda)
- Preheat the oven to 180C/350F/Gas Mark 4
- Blend together eggs, melted butter, soured cream, sweetener and vanilla
- Mix almonds, oatmeal, cocoa and baking powder
- Combine egg mixture with dry ingredients
- Pour into a baking tin and bake for 25 minutes
- When ready, let cool
- Make the frosting – melt chocolate in a bowl over boiling water, stir in peanut butter, cream and sweetener
- Pour frosting over cooled brownies and spread
- Let cool before cutting
According to the book, this amount of mixture makes 24 brownies, with 2.8g of carbs and 93 calories per brownie. My recalculations confirm this value. In total:
- per 100 grams of the mixture – 360 cal, 12g net carbs, 30g fat, 10g protein
- per 1 brownie (25g) – assuming 24 brownies are made from amounts listed above – 89 cals, 3g net carbs, 8g fat, 2g protein
These are very easy to make, and nutritional make-up is pretty good for a low-carb cake. However, they tasted more like a frosted chocolate cake than like a brownie. The recipe doesn’t include any chocolate inside the actual brownie – it all goes into the frosting, so you don’t get this wonderful experience of moist and rich core. Overall, I would say these are ok, considering their low-carb credentials, but not great.
The quest for a perfect brownie continues! I will keep you posted.