These low carb brownies are SOOOO delicious. Not too sweet but very chocolatey. Your low carb skeptics won’t know the difference.
Low Carb Brownies
Servings: 12
Ingredients
- 1/4 cup Almond Flour
- 1/4 cup Sunflower seed flour
- 3 large egg Egg at room temperature
- 3/4 cup Butter unsalted (softened)
- 1 tsp Vanilla extract pure
- 1/4 cup Cocoa powder unsweetened (dark)
- 1/3 cup Lily’s Dark Chocolate Baking Chips
- 1/2 cup Erythritol (Swerve) powdered - add another 1/4 cup if you like it sweeter
- 1/2 tsp Baking powder
Instructions
- Preheat oven to 350 degrees F.
- Line with parchment paper an 8×8-inch baking pan covering the bottom and the sides.
- Melt chocolate and butter over a double boiler or in the microwave.
- Meanwhile, combine the dry ingredients: almond flour, sunflower seed flour, sweetener, cocoa powder, baking powder.
- In a large bowl beat the eggs with the mixer.
- Add the butter and chocolate mixture, and vanilla and continue mixing.
- Slowly mix in the dry ingredients, until you get brownies batter consistency.
- Transfer the batter to the baking pan and bake for 15-20 minutes. Check at 15 minutes. Brownies are done when the surface is firm but the centre is still a bit moist. Do not overbake.
- Allow to cool before slicing.
Notes
Net carbs per serving: 2.75 grams
You might also like: Low Carb Cinnamon Chocolate Lava Cake