I know what you’re thinking.
She’s lying. Low carb anything tastes like cardboard. Period.
But that’s not true! So get your tongue off the screen and listen to me.
Low carb amazingly delicious brownies for just over 300 calories a tray that actually don’t taste like cardboard.
Got it? No? You’re overwhelmed? I get it.
Let me slow this down for you.
Brownies are delicious, right? You know what…I’m answering that for you. Yes they are. Continue on to the next thing.
You could eat less carbs, right? Of course. And if not, save your carbs here and spend them on a bigger bowl of pasta at dinner.
Couldn’t you save a few calories? But if you’re not watching your waistline, think of it this way: Less caloric food= a lot more of it.
So why not put these all together? So I did! But if you don’t believe me, I have a formula for it, because formulas always make things seem more official.
Delicious+low carb+low calorie= amazing low carb brownies.
I’m even making math taste good, too!
Amazing Low Carb Brownies
These brownies are rich, chocolate-y, and amazingly true to the original Ghiradelli brownies we all know and love. These really depend on the xylitol for their authentic flavor and texture while remaining low carb and calorie, but you could use sugar if your really wanted to, and I wouldn’t really recommend using stevia.
Makes 1 8X8 tray
Adapted from my original recipe
*Update* Calculated with erythritol
Serving size: 1 whole tray (!)
*Update: Net carbs: ~47 grams with egg replacer, 23 grams with egg whites *
3/4 cup granulated xylitol or erythritol
1/4 cup almond meal
1/2 cup cocoa powder (you can use carob if you want, or are doing the no chocolate thing)
1 teaspoon baking powder
1/2 teaspoon salt
3 Tablespoons of egg replacer mixed with 12 Tablespoons of water, or 4 egg whites (Thanks for cathing that, Natalie B!)
1/4 cup applesauce
1 teaspoon vanilla extract
Preheat oven to 350F.
Mix xylitol, cocoa powder, almond meal, baking powder, and salt. Add in egg replacer mixture or egg whites, applesauce, and vanilla extract and stir until completely combined, which may take a few minutes. Make sure there are no pockets of cocoa powder. Spoon/pour batter into a greased or foil lined 8X8 pan. Bake in the oven at 350F for 30-35 minutes, or until a toothpick comes out clean.
Ignore letting them cool and scarf down half the pan.
Yeah… I went there.