Brownies are not that hard to recreate without any flour or sugar.
We just need to use almond flour and a sweetener instead of sugar.
There are many low-carb brownie recipes out there. Here’s my version.
My inspiration was Pret-A-Manger brownies. I used to love them back in the day before going low-carb.
If you never tried them, they are very dense, fudgy and moist. I use a lot of chocolate and cocoa powder in this recipe, so the taste is very rich.
Sugar-free cocoa powder
I use Green & Black unsweetened cocoa powder in my recipes – I think it’s the best option if you are in the UK.
In the USA, good brands for high-quality unsweetened cocoa powder are Valrhona and Ghirardelli.
If you use a different brand, just make sure it doesn’t have any added sugar.
Choosing a sweetener
Upu need to use a granulated sweetener, like Truvia or Swerve. Both brands are a mix of erythritol and Stevia extract, which is ideal for low-carb baking.
Liquid sweetener drops would not work in this recipe.
Prep time: 5 min | Total time: 25 min
Yield: 10 brownies
- 100g (3.5oz) unsweetened cocoa powder
- 90g (3oz) Truvia or a similar granulated sweetener
- 90g (3oz) ground almonds
- 1 tsp sugar-free vanilla extract
- 150g (5oz) unsalted butter, softened
- 3 eggs
- 1/2 tsp baking powder
- Preheat the oven to 190C/375F/Gas Mark 5
- Mix cocoa powder with sweetener, almond flour and baking powder
- Lightly beat eggs and mix with softened butter and vanilla extract
- Combine wet and dry ingredients, and mix thoroughly
- Pour mixture into a greased baking tray or a cake tin
- Bake for 20-25 minutes. The top of the brownies should be firm but the inside should stay moist, so take care not to over-bake them.
Per serving: 234 calories, 4g net carbs, 26g fat, 8g protein
For the total mixture, using amounts listed above:
2346 calories, 40g net carbs, 73g protein, 250g fat
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