Karen Barnaby's Low Carb Brownies

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Recipe for Karen Barnaby's Sugar-free, Low Carb Brownies. These brownies are decadently dense, rich, and moist.

Ingredients

  • 10 ounces (285 g) cream cheese, at room temperature
  • 16 tablespoons (240 ml) unsalted butter, at room temperature (2 sticks)
  • 4 ounces (112 g) unsweetened chocolate, melted and cooled
  • 1/4 cup (60 ml) each Splenda® and Canadian Sugar Twin or 1 cup (240 ml) Splenda®
  • 4 large eggs
  • 2 teaspoons (10 ml) instant coffee granules
  • 1 1/2 teaspoons (7.5 ml) pure vanilla extract
  • 1 1/2 teaspoons (7.5 ml) pure chocolate extract (optional)
  • 1 1/2 cups (360 ml) almond meal (finely ground almonds)
  • 6 tablespoons (90 ml) Dutch-processed cocoa powder
  • 1/4 teaspoons (1.2 ml) sea salt
  • 1 1/2 teaspoon (7.5 ml) baking powder

Directions

  1. In a large bowl, beat the cream cheese and Butter until smooth. beat in the chocolate and sweetener. beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. beat until combined.
  2. In a medium bowl, mix the almond meal, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.
  3. Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store, covered, in the refrigerator.
  4. Per Brownie: Effective carbohydrates: 1.5 g; Carbohydrates: 2.1 g; Fiber: 0.6 g; Protein: 2.1 g; Fat: 9.7 g; Calories: 99; Made with Splenda® only: Add 0.3 g carbohydrates.

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