Low Carb Brownies With Chocolate Frosting Recipes

CHOCOLATE ZUCCHINI LOW CARB BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease an 8×8 inch baking pan or similar sized pan.
• Mix low carb sweetener, oil, vanilla and eggs in large bowl.
• Mix dry ingredients together then stir into to wet mixture. Mixture will be very thick.
• Fold in zucchini and chocolate chips.
• Spread into greased pan.
• Bake 20 minutes or until toothpick inserted in center comes out clean.
• Place all frosting ingredients in a medium bowl and beat with electric mixer until well blended.
• If desired, top brownies with frosting after they are cool.

LOW CARB BROWNIES WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
• 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.
• Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
• Stir in the chopped pecans.
• Scrape into the prepared pan and smooth the top.
• --Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting.
• Frosting:.
• Mix all ingredients ina bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting.

LOW CARB DOUBLE CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
• Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
• With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
• With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.
• Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.

FLOURLESS (LOW CARB) BROWNIES

Steps:

• Preheat oven to 350.
• Grease well a large baking pan (9 x 13).
• Over a medium bowl, sift ground almonds 3 times.
• Add Splenda, salt& baking powder- mix well.
• Meantime over double boiler or in microwave, melt butter& chocolate.
• Once melted, remove from heat& quickly whisk in eggs (should be pudding-like consistency).
• Add melted chocolate/butter/eggs mixture to dry ingredients.
• Mix well then add chopped nuts, mix well again.
• Pour into well greased pan& bake for 15-20 minutes (check after 15 minutes- do not over bake).
• While brownies are baking prepare topping: Allow cream cheese to come to room temperature.
• (Using hand mixer) blend in Splenda& add cream.
• Fold in whipped cream.
• Mixture can rest in fridge while brownies cool then either shmear onto cut brownies, or pipe rosettes.
• These brownies also freeze well (even with topping).
• For those than can afford additional carbs, drizzle a small amount of chocolate sauce on top of the rosette& scatter a few fresh raspberries on the plate.
• Enjoy!
• 48 Bite Size Brownies@ 2.
• 5 minus 0.
• 7 gr.
• fiber= 1.
• 8 carbs each or 24 good sized Brownies@ 3.
• 6 carbs each.