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.

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.

LOW CARB BROWNIES

Steps:

• Preheat oven to 350 degrees; grease 8 X 8 baking pan.
• Cream the butter with an electric hand mixer, add the eggs one at a time, beating well.
• Melt chocloate with chocolate extract and water in the top of a double boiler.
• Add melted chocolate, soy flour, chopped walnuts, sugar substitute to butter; Mix well, taste for sweetness, add more splenda IF needed;Pour into prepared pan; bake 15 minutes.