Low Carb Gooey Brownies Recipes
LOW CARB GOOEY BROWNIES
This is so close to nestles gooey cocoa brownies you'll hardly notice the difference. If you're going sugar free the coconut oil is a MUST to cut the bitterness that you'll usually find with most no sugar chocolate desserts. Feel free to add an extra teaspoon of it for good measure!
Provided by Brenna
Categories Dessert
Time 38m
Yield 12 Brownies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Grease an 8" square pan (I actually use 1 regular size bread pan and 1 mini loaf pan so they're thick and gooey) must be at least 2" deep.
- In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs.
- Stir in the almond flour and baking powder.
- Pour the batter into the prepared pan, spreading it to the edges.
- Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out NEARLY clean, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
- Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.
Nutrition Facts : Calories 199, Fat 8.2, SaturatedFat 5.6, Cholesterol 54.1, Sodium 171.7, Carbohydrate 32.5, Fiber 1.8, Sugar 29.3, Protein 2.6
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- In a large heat-safe bowl, heat 1/3 cup of the chopped chocolate, almond butter, coconut oil and butter over a double-boiler on the stove (or in the microwave in 20-second increments), until chocolate is just melted and smooth (stir well in between - do not overheat).
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