Amazing Low Carb Brownies

by Kelly M

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!

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.

*Update* Calculated with erythritol

Serving size: 1 whole tray (!)

Calories: 330

*Update: Net carbs: ~47 grams with egg replacer, 23 grams with egg whites *

Amazing Low Carb Brownies

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 16 brownies

Serving Size: 1 brownie

Calories per serving: 20

Amazing Low Carb Brownies

Ingredients

  • 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
  • 1/4 cup applesauce
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F.
  2. 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.
  3. Ignore letting them cool and scarf down half the pan.
http://www.foodiefiasco.com/amazing-low-carb-brownies/

Yeah… I went there.

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Leave a Comment


{ 138 comments… read them below or add one }

1 Lindsay March 17, 2012 at 6:03 pm

Im glad you told me to get my tongue off the screen, I was ready to inhale my computer. When I saw the serving size, I pooped in my pants and screamed at the same time. I ADORE YOU KELLY.

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2 Kelly M March 18, 2012 at 9:30 pm

No. I ADORE YOU. If I made a running list of some of the nicest things people have told me through the blog, I think this comment would be one the top things. I LOVE you (in like a non-creepy way)..

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3 Ellen March 17, 2012 at 7:13 pm

Yum! I must make these? Where do I find this xylitol stuff? Or is something like Splenda or stevia a suitable sub?

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4 Kelly M March 18, 2012 at 9:33 pm

Thank you for the question, Ellen! I really wouldn’t use Splenda or stevia simply because it can’t caramelize like xylitol can. You can get xylitol at Whole Foods-esque places or online. I hope that helps!

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5 Ellen March 18, 2012 at 10:25 pm

Totally helpful! I am assuming I look in the baking aisle of Whole Paycheck? Er, foods. I meant whole foods!;)

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6 Kelly M March 22, 2012 at 8:18 pm

Okay, lame story alert. I opened my email on my phone and this comment popped up. Then I laughed. Then milk came out of my nose. Then I fell out of my chair. Moral of the story: You have a fantastic sense of humor. End of lame story.

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7 Tara March 18, 2012 at 10:27 am

Oh my gosh brownies. I’ve been dreaming about them all morning, ya know? It’s one of those days. I’m thinking brownies for breakfast sometime soon!!

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8 Kelly M March 31, 2012 at 9:40 am

Tara, you are brilliant. Brownies are indeed the ultimate breakfast food. ;)

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9 Tiffanie March 20, 2012 at 4:25 pm

What is the NET carb count on these please?

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10 Kelly M March 22, 2012 at 8:02 pm

Thank you so much for the question! The carb count I listed was the net carb count (total carb – fiber). Is that what you’re looking for? That’s how I count my net carbs (newbie low carber alert!) I hope this helps!

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11 Carli March 20, 2012 at 6:47 pm

Can you use 4 egg whites as an alternative to the egg replacer, or are the whites added to the replacer?

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12 Kelly M March 21, 2012 at 9:03 pm

Thank you for the question! You would use just 4 egg whites, and not 4 egg whites PLUS the egg replacer. I hope that helps, and if you have any other questions, I’d love to answer them!

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13 Cali March 25, 2012 at 6:16 pm

Sorry I don’t see the carb count. What is it?

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14 Kelly M March 28, 2012 at 12:53 pm

Thanks for the question! I updated the recipe with the carb count: net carbs: ~47 grams with egg replacer, 23 grams with egg whites. Have a lovely day!

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15 Stephanie Householder March 28, 2012 at 5:57 am

Do I have to use the egg whites and applesauce or can I use eggs?

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16 Kelly M March 28, 2012 at 12:44 pm

Thank you for the question! I haven’t tried it with eggs, but I imagine it would work just fine. As far as the applesauce goes, you can definitely sub it for oil, or maybe even pumpkin or mashed banana. I hope this helps, and let me know if you have any other questions!

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17 Natalie B April 3, 2012 at 6:02 pm

so 15 tablespoons of egg replacer?? or just 3? what does it mean 3 tbsp mixed with 12 tbsp?
thanks :)

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18 Holly April 4, 2012 at 6:44 am

Oh my gosh, I just took these out of the oven and had one hot, straight from the pan – Delicious! I was wary at first due the the many trials and failures of making healthy brownies that I’ve endured, but wow, I’m impressed!
If only Xylitol wasn’t so expensive here in Ireland – €4 for only 225g.

I will definitely make these again, thank you!

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19 Kelly M April 7, 2012 at 9:23 am

Thank you SO much for trying these! I can’t tell you how much I appreciate you taking your time and money (wow, xylitol in Ireland IS really expensive!) to make one of my recipes! I guess I’ll just have to come to Ireland to give you some cheap American xylitol. ;)

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20 Holly April 7, 2012 at 12:40 pm

You’re very welcome , I always love to experiment in the kitchen! Yes it is very expensive. I wanted to buy coconut flour since you use it in a lot of your recipes, but it costs €10 (around $13), from a health food shop… crazy! But maybe I’ll have to invest.
Oh my gosh, I was in the US during the summer and my aunt brought me to Trader Joes and Whole Foods, I fell in love!

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21 Anette April 23, 2012 at 12:10 pm

hey,
i live in Ireland too, and i order all my health food online at iherb.com.. its soooo much cheaper. the cheapest shipping (under 1800g) is only 6$ and as long at your total order is under 20€ u dont have to pay any tax. its amazing! oh and u get around 450g of Xylitol for 4€ there ;)

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22 Kelly M April 23, 2012 at 9:45 pm

Wow, thank you so much for the information! I have heard wonderful things about iHerb, but haven’t ordered anything from there yet. I should get on the bandwagon! Thanks so much, Anette!

23 Stephanie April 5, 2012 at 7:27 am

These look delicious! Is that supposed to be unsweetened applesauce? Thanks!

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24 Kelly M April 6, 2012 at 9:08 am

Thank you for the question, Stephanie! Yes, unsweetened applesauce is best here. Hope this helps! ;)

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25 L00ty April 10, 2012 at 5:24 pm

These look positively delicious! I’d have to substitute the applesauce for oil though – same quantity?
Anyway, I linked to this recipe over at my own blog, it was too good not to share :)

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26 Kelly M April 10, 2012 at 7:43 pm

YOU ARE AMAZING. Thank you so much for the link love!

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27 Sad April 11, 2012 at 1:33 pm

I just tried these and failed :( not sure what happened, I’m assuming “c.” stood for cups. They came out too watery…

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28 Kelly M April 12, 2012 at 8:00 am

I am so sorry these didn’t come out for you! Hmmm… this seems very strange. Too watery? The batter is actually supposed to be quite thick. “C” does stand for cups, and I updated the recipe to reflect that just so there isn’t any confusion in the future. Did you use egg replacer or egg whites? Are you at an altitude? I really want to fix this problem! I hope this helps, and I am so sorry again. If you ever have any questions or just want to chat, email me at foodiefiasco@gmail.com

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29 Melissa January 13, 2013 at 1:23 pm

I had the same problem. Way too liquidy! Im going to try them again today with more flour. I will let you know how they turn out!

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30 Rachel April 12, 2012 at 4:14 pm

I’m confused about the calorie count on this…isn’t Xylitol 10cal per teaspoon. So if three teaspoons=one tablespoon and 12 tablespoons=3/4 cup than wouldn’t the xylitol alone add 360 calories to these brownies? Am I missing something here?

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31 Kelly M April 15, 2012 at 7:18 am

Hi Rachel, and thank you so much for the question! I really feel like an idiot for not addressing this sooner, but you really brought up a good point. I’m going to be completely honest: I’m human. I made a mistake. I have a package of xylitol that says zero calories on it, and I just took it for face value without doing more research. I’m sorry. So between my RD friend and my new research, I have an answer for you. Xylitol does have calories, and it’s about half the amount found in sugar. HOWEVER, xyltiol also has a very low clycemic index, it barely, if at all, touches your blood insulin, and your body only partly absorbs it, so you can’t really account for all the calories, anyway. So that’s why I did not include xylitol in the calorie count. Plus, even if xyltiol really does have 10 calorie a teaspoon, you can’t eat more than one or two brownies anyway because xyltol will make you sick if you eat too much. So you really can’t take in too many more calories than you thought you were. If you’re still skeptical (which I totally understand) just use erythritol, which actually does have next to no calories. I hope this helps!

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32 tara April 12, 2013 at 2:22 pm

Awe man, wish I’d seen this sooner. I spent a lot of $ on xylitol, took in more calories than I thought, AND got bad diarrhea :(

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33 Anette April 24, 2012 at 2:10 pm

hello.. just made a coconut version of this.. used coconut flour and then added some coconut essence.. turned out absolutely divine.. (the batter turned out needing some more liquid so added a splash of almond milk :)..

thanks for the amazing recipe..

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34 Anette April 24, 2012 at 2:12 pm

oh and i used 1/2 of a banana (mashed) instead of apple sauce.. worked well..

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35 Kelly M April 27, 2012 at 7:35 am

Yay! Thank you so much for thrying these, Anette! I absolutely love how you doctored up the recipe to make a coconut version. GENIUS! Did you just use 1/4 cup coconut flour instead of the almond flour? Maybe I could post that as a separate recipe later and dedicate it to YOU!

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36 Alex May 17, 2012 at 5:25 pm

I just made these with 2 T coconut flour and 2 T of PB2. To die for!
Iced them with pb2 as well.

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37 Mary Cat May 21, 2012 at 6:22 pm

Are these brownies sweet enough? I always think that cocoa powder is really bitter, and I am worried about that!

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38 Kelly M May 23, 2012 at 8:05 pm

Thanks so much for the question! I am totally with you in the bitter chocolate thing- can’t stand it! Believe me, these brownies are definitely sweet enough. I hope you enjoy and I hope this helps!

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39 Aly Koch May 30, 2012 at 6:09 pm

foodgasm. Quick question, could I use ground flax seed instead of almond meal? Would that work?

Thanks!

seriously, foodgasm.

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40 Kelly M May 31, 2012 at 9:41 pm

Thanks for the question! I haven’t tried this recipe with flax meal, but am a little doubtful if it would work. Almond meal is simply ground almonds, and it is very simple to make at home. I hope this helps, and have a lovely day!

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41 Emily June 10, 2012 at 9:18 pm

I have been trying to use less sugar and lower carbs in my cooking for about a little while now and my chocolate cravings are starting to get to me (definite chocoholic here). So, I found your recipe and was super excited.

I decided to use flax meal, against your warnings, because I couldn’t find almond meal in any of my local stores and almonds are so expensive right now, to try to make my own. The closest Whole Foods is 45 miles away so flax it was; and by damned, I was determined to make these brownies and satisfy my chocolate cravings. I already had a banana so I used 1/4 cup instead of the applesauce.

And I would like all y’all to know– it worked! The flax did great! I used the same amount as the recipe calls for almond meal (1/4 cup). I don’t have anything to compare them to other than “normal” brownies but they were super moist and sweet (almost too sweet, I will use less sugar-substitute next time). They weren’t dense like I am used to my brownies being but for the reduced calories, fat, and sugar– I really cannot complain, and I got my chocolate fix! Thanks so much!!!! I will definitely be using this recipe in the future!

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42 Janelle June 11, 2012 at 4:19 pm

Made these subbing the same amount of erythritol for the xylitol, using oil instead of the applesauce, and 4 whole eggs instead of just the egg whites….SUCCESS! they rose beautifully, are moist and chocolately and great! Got about 9 huge pieces for just 2.2 g of carbs each :)

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43 Kelly M June 14, 2012 at 12:43 pm

Thank you sooo much for making these, Janelle! It’s great to know that erythritol works because it is calorie free, so I’ll have to update the recipe. Would you mind telling me where you buy your erythritol? Thanks!

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44 Janelle June 14, 2012 at 2:08 pm

I used the NOW brand from iHerb.com, but there was a slight ‘cooling’ aftertaste when eaten at room temperature (but not when warmed up in the microwave…so good!). The Swerve brand is a little more expensive but doesn’t have the cooling effect and measures cup for cup like sugar.

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45 Erin July 1, 2012 at 7:51 pm

OMG…in my experience eating low carb since September, low carb desserts are NOT worth the ingredients and effort. This is one very fine exception to that rule! These are delicious!!!!! I hope you don’t mind, but I link this to facebook for my other low carb friends. These are too good not to share!!! Just FYI for others, (if I did my math correctly), when cut into 12 brownies (8×8 pan), I got 1.5 net carbs per brownie. When cut into 9 brownies, there would be 2.1 net carbs. Not bad at all!!!

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46 Kelly M July 13, 2012 at 5:50 pm

Thank you SOO much for making these, Erin, and I am very glad you enjoyed them! Thank you for correcting my math; obviously calculating carbs in not quite my forte! ;) And yes, you would make my week by sharing this with your friends. Actually, you would make my month. You. Rock.

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47 Confused Truffle July 9, 2012 at 11:31 am

Just made these using 3T coconut flour instead of 1/4 cup almond meal, and stevia instead of xylitol. Also used ground flaxseed instead of egg replacer.. they turned out nice! Needed a little more liquid, and baked for an extra 5 minutes but DELICIOUS! Fudgey, and didn’t have to worry about underbaking!
Thank you so much!

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48 alissa July 10, 2012 at 12:50 pm

What can I use in place of almond meal? I am allergic ;(

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49 Kelly M July 13, 2012 at 5:33 pm

You poor thing! I’ve subbed regular old white four before and it came out fine, and I have heard positive reports with people subbing groud flaxseeds, even though I haven’t tried that one myself. Hope this helps, and good luck!

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50 Emma July 12, 2012 at 4:47 am

OMG, THESE WERE SO AMAZING!!!
The best low carb brownies I’ve tasted! I also used some stevia as well as xylitol! Just because I can, hehe!
I loooove you for sharing this recipe! Oh joy!!!

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51 Kelly M July 13, 2012 at 5:37 pm

Yay! Thank you so VERY very much for making these, and I am so happy you enjoyed them. ;)

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52 Eso July 14, 2012 at 4:49 pm

Just tried these, they came out good! I didn’t have the xylitol on hand, subbed with Splenda instead [you know, for Science(TM)!], and decided that I should have listened to you cautioning against it! LOL! Really though, these came out really good, MUCH better than other low carb recipes, but not quite the consistency described above. I also subbed oil for applesauce and 3 whole eggs instead of 4 egg whites. Husband ate half a pan, as recommended. ;) Can’t wait to do this again with xylitol!

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53 Erin July 21, 2012 at 6:52 pm

Kelly, I’ve already posted about how wonderful these brownies are, but I just had to post again. I just made these brownies for the third time today. I can’t think of ANY other low carb dessert I’ve made multiple times! These are so stinkin’ good!! Everyone who tastes them can’t believe they are gluten and sugar free! I’ve posted this on Pinterest and posted a link to Facebook. I tell anyone I can about these when I can casually slip it into a conversation without sounding like a crazed brownie addict! :) Love them!!!

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54 Eso July 26, 2012 at 3:47 pm

Made this again today, this time with xylitol and other ingredients exactly as written. They. Are. So. GOOD!!! Woman, I love you for making this low carb, low calorie alternative to the real thing! I found that they were excellent while still warm from the pan, but tasted even “fudgier” and more like the Ghiradelli brownies when completely cooled. I also made sure to use Ghiradelli brand unsweetened cocoa this time. This is now my new chocolaty obsession! Thank you, thank you! :)

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55 Tom Gregg August 23, 2012 at 1:46 pm

Bravo! Scarf them down, I did!

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56 Kelly M August 23, 2012 at 2:08 pm

Yay! I am so glad you enjoyed them!

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57 Tracey August 30, 2012 at 7:32 am

Two questions, what would be the calorie count if I used Now Foods Granulated Erythritol vs Xylitol?
Also, I noticed a lot of people rather sub oil for the 1/4th cup applesauce..so are they using 4tbsp oil?
Thanks!

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58 Kelly M September 1, 2012 at 10:29 pm

Hi Tracey! Erythritol is calorie free while xylitol has about 10 calories a tablespoon, so that is how much the calorie count would be affected. I haven’t actually subbed the applesauce with oil myself, but I assume you would use 4 tablespoons. Hope this helps!

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59 John September 16, 2012 at 7:08 pm

I love you in general, Kelly but these were not a hit for me. :( I made ZERO substitutions, I followed the recipe exactly as written. I pulled the plug and called the time of death after 45 minutes in the oven and a pudding like consistency in the pan. My batter was extremely thin. I should have added some more almond meal or coconut flour or something, but I tried to bake them as-is. And I just REALLY do not like egg substitute. Next time I will use real eggs. Sorry to rain on your parade…. :(

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60 Dennis September 30, 2012 at 8:36 pm

I tried out this recipe. I substituted 3/4 cup of splenda for the xylitol or erythritol and used 4 medium egg whites. I found that the batter was too little for an 8×8 pan. It barely covered it (maybe half an inch). I baked it for 15 minutes and it was already done. It barely rose, so maybe next time I will use 4 whole eggs instead.

My taste tester said it was a little bitter, but I attribute that to using unsweetened hershey’s cocoa and unsweetened apple sauce. Maybe next time if I try the recipe I’ll add more splenda or get sweetened cocoa to compensate.

It made 9 pieces and from the ingredients I used it came out to:
4.8g carbs
97.5 calories
6.6g fat
6.4g protein

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61 Kelly M October 7, 2012 at 12:13 pm

Hi Dennis. First off, thank you so much for trying this recipe and I am very sorry it is not working out like it should. After reading your comment the cuplrit was obvious: you can’t sub Splenda for the xylitol or erythritol in this reipe. The texture relies too heavily on the authenticity for the sugar alcohol, and Splenda simply does not deliver.

I’m not quite sure how you cme up with the nutritional info, but it’s not correct. Just FYI, I’ve found that the calorie counters in the databases are almost always inaccurate. Make sure that you’re calculating the calories with erythritol and not xylitol, as erthritol is calorie free and slightly lower carb. Hope this helps!

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62 Jenee October 7, 2012 at 2:00 pm

I just made these and I nearly ate the whole pan! Amazing – my parents even liked them.

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63 Kelly M October 14, 2012 at 8:23 pm

Yaaaay! Thank you so much for making this recipe, and I am so glad you (and your folks) enjoyed them!

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64 LP October 15, 2012 at 12:35 pm

Erythritol powder or Erythritol granular? I hope you say powder because it’s cheaper!

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65 Kelly M October 17, 2012 at 9:33 pm

Grr. I wish it were powdered too! I did use granulated erythritol, but I haven’t tried this recipe with powdered erythritol, so I don’t know how it would work. I know granulated erythritol can be a bit hard on the wallet, but it’s cheaper when you buy it online at places such as here or iHerb.com. Thanks for the question, and I hope this helps!

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66 Jenee October 26, 2012 at 7:27 pm

Could you make these and sub PB2 or peanut flour for the almond meal? Particularly in the peanut butter variety?

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67 Janna February 14, 2013 at 5:13 pm

I would do some research for the pb2 I imagine it is very unhealthy.

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68 3923 December 8, 2012 at 10:54 am

“Whole Paycheck? Er, foods. I meant whole foods!;)”

Cute comment Ellen. I’ll have to take your word about WF, but if I had been drinking coffee, it would have come out of my nose too.

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69 Sj December 18, 2012 at 1:31 am

OH my gosh, I’m about to die
These look amazing!
SO MOIST
SO DELICIOUS
YOU
ARE
GENIUS!!
one thing-CALORIE count?
about to make a TON of this!!

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70 John December 30, 2012 at 7:14 pm

I made these a whle back and they didn’t turn out. I am still scratching my head at the “egg beaters plus 12 tablespoons of water.” Huh? That just seems like a major typo to me. My batter was all watery and I couldn’t get them to set up at all. But the desire for yummy brownies and the rave reviews on this site brought me back.

This time I followed the recipe exactly, EXCEPT I used one large egg and NO water in place of the egg beaters. They turned out MUCH better!!! :) It seems I am not that fond of applesauce and the xylitol seems a bit overpowering, but the edges of my brownies had something ALL my other low carb brownie recipes have failed miserably at……CHEWINESS. So Kelly, you get a thumbs up from me!! I will still probably tweak this recipe a bit, but I do like it now. I wonder how butter would do in place of the applesauce? And maybe a mixture of sweeteners would offset the strong Xylitol aftertaste? I will try some more and report back here. Great blog, Kelly. Keep up the great work!!!! ;)

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71 Caitlin January 1, 2013 at 8:37 pm

JJJJuuuusssttt made these. Added no added sugar chocolate chips. AMAZING. Used 4 egg whites and granulated xylitol. Better than real ones. Ri-donk-you-lus! Thank you ever so much :)

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72 Kelly M January 2, 2013 at 6:07 pm

Yaaay! Thank you so much for making this recipe, Caitlin, and I am so thrilled you enjoyed it. Happy New Year!

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73 Tyler January 11, 2013 at 7:28 pm

I made these today with a couple small changes. I couldn’t use Xylitol because that would mess up my keto diet. I doubled the recipe and so I used 1/2 C Stevia, 1 C Splenda. I used 1/2 C of pumpkin instead of applesauce. I used 4 egg whites and 3 eggs. And as the recipe calls for 1 whole C of cocoa! I pulled them out of the oven after 27 min. they ended up being dry. The bottom didn’t stick together very well. And the taste was bitter. Too much cocoa seemed like part of the culprit, and likely the Stevia/Splenda mix. I think with some tweaks and less time in the oven, perhaps at a higher temp these have some real promise. the texture is the best I’ve found so far. Do you think Erythritol is the key? I couldn’t find it and it is likely a bit pricey… Any other suggestions!? Would butter help? Thanks for the recipe and answering all of these many posts!

Tyler

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74 Kelley February 4, 2013 at 8:20 pm

Do you think these would work with z-sweet? It’s a granulated sugar substitute. :)

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75 Kelly M February 5, 2013 at 8:52 pm

Hi Kelley! This is actually a fantastic question and, unfortunately, I do not have a definite answer for you. What is Z sweet made of? If it is erythritol or xyltiol based, then this recipe should turn out fine. However, if it is stevia or Spenda, I don’t think the recipe will work out very well. Also, if there is a conversion rate on the package, you should take note of that too before making the recipe. Thanks again, and I hope this helps!

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76 Kelley February 6, 2013 at 7:46 am

Just checked and it is erythritol based! Ill be trying this out very soon with it!
Another question, could I grind up some oatmeal to a flour and use that in place of the almond meal? :)

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77 Cate February 5, 2013 at 8:24 pm

Wow – I just discovered your yummy website, Kelly. You rock! I made these brownies tonight and they are deeee-lish! I used a quarter cup banana rather than applesauce, added pecans, and went with erythritol, since I didn’t have enough xylitol. Looking forward to trying out more of your creations.

Your writing has such lovely energy – an added bonus. Thanks so much!

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78 Kelly M May 3, 2013 at 10:51 pm

Cate, YOU rock. Thank you for your kindness!

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79 Emily February 11, 2013 at 9:23 pm

Just made these and ate half the pan!! SO GOOD!! Just erythritol is so expensive! Thank you for this recipe!

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80 Kelly M February 11, 2013 at 9:43 pm

Thank you so much for making these brownies, Emily! Erythritol can cost a fortune, but I buy mine at a heavily discounted price at iherb.com. (Just placed an order now!) Hope this helps!

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81 Chris February 13, 2013 at 10:18 am

Anyone try this with pumpkin puree in place of apple sauce? I’m thinking pumpkin’s creaminess would be better suited to this application than apple sauce. There are tons of “brownie mix + pumpkin puree” recipes out there compared to “brownie mix + apple sauce”. Is there any appreciable difference between xylitol and erythritol in terms of taste and texture?

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82 Kelly M February 13, 2013 at 8:42 pm

Hi Chris! This is actually a fantastic question, and my instinct would be to say that pumpkin would work beautifully. I have not tried it myself and therefore cannot personally vouch for the results, but I have a feeling the recipe will work really well with pumpkin puree. If you try it, can you let me know how it goes? Thanks!

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83 Chris February 13, 2013 at 9:28 pm

I will next time. I made this and tonight for my pre-diabetic mother’s birthday as the recipe specifies, except I couldn’t find xylitol or erythritol at Frys/Kroger. The closest thing they had was Nectresse, which is primarily erythritol, so I went with that. It was pretty intensely sweet, but not deal-breakingly so. This was definitely the best low carb chocolate dessert I’ve made, and it’s incredible considering the calorie count and lack of fat. The texture was pleasantly moist. They were somewhat delicate and cake-like instead of fudgey. My sister said they don’t taste like diet food. Next time I’ll either find pure xylitol or erythritol, reduce the sweeetener amount slightly, and try pumpkin instead of apple sauce. Young lady, I was incredulous to read that you are only 14 years old. You are wise beyond your years and your blog is a treasure trove. Keep up the awesome work.

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84 Terri February 18, 2013 at 1:34 pm

Couple of questions…..has anyone subbed black bean puree for applesauce (adds fiber)? Or, used Carbquik for any portion of the flour? If so, how did it turn out?

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85 Kelly M May 3, 2013 at 10:54 pm

Hi Terri. No, I have not tried subbing black bean puree (canned pumpkin puree is also lovely, and rather fibrous) and I have not used Carbquick. You can make almond flour at home by grinding up almonds and then running them through a fine mesh sieve.

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86 Brianna February 21, 2013 at 2:25 pm

Totally making these this weekend! Could I find the xylitol or erythriol in Whole Foods? Please respond!!!

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87 Kelly M February 22, 2013 at 11:57 am

Hi Brianna! Yes, you should be able to find xylitol or erythritol at Whole Foods, but you can find better prices online at iherb.com. Hope this helps!

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88 aubrey thompson February 25, 2013 at 1:54 pm

hi, im sixteen years old gluten and dairy intolerant. My mom recently decided to lose some weight and knowing me to bake every single day, she requested low carb gluten free desserts. anyway these just came out of my oven and i already ate half the tray! THEY WERE SPECTACTULAR! I was hesitant because i didnt thiknk 330 calories in an entire tray of brownies was possible. but it is, these are supberb. I cannot wait for my mom to come home and try them. I cant wait to make more of your recipes…
Thank you so much!!!!

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89 Kelly M July 27, 2013 at 2:59 pm

Aubrey, YOU are spectacular. Welcome aboard!

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90 Karen March 13, 2013 at 10:48 am

I bought NOW erythritol and it is 4 carbs per tablespoon. I didn’t realize when I purchased. I thought it all was 0 carb. nope. I won’t be buying this brand again. Have the brownies in the oven now. can’t wait. seems like a great recipe.

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91 Kelly M March 16, 2013 at 9:32 am

Thank you for the information Karen! The 4 grams of carbs are sugar alcohol, which I believe are not digested like regular carbohydrates, but I’m not a medical professional.

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92 Fransis Jeschke March 14, 2013 at 11:11 am

Hey Guys, This is an AMAZING Recipe.
Now to my Dilemma: I wanted to make a batch of this fudge (i´ve made it before) for a friend who believes there is no such thing as “healthy treats”. So I planned to surprise her with some of this healthy, mouthwatering wonderfulness when I realised she is allergic To Almonds (also Hazels, Walnuts, Coconut and Macadamias). Could I replace the Almond meal with ground Cashews (wich is her absolute favorite snack) ? I´m hoping for a response! I can´t give up before I have proven that yummy treats don´t have to be calorie-, sugar- or fatloaded to taste like heaven! Please HELP me!

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93 Dara March 21, 2013 at 5:30 pm

Seriously!? These are the BEST freaking brownies I’ve EVER had!!! I am so excited and thankful to have this recipe in my box now :) My husband is a type II diabetic and brownies are one of his most favorite! I have a hard time getting him to try “healthy” alternatives. But, here lately he has really enjoyed them! Especially this one! I did use granulated coconut sugar in place of xylitol. It was excellent. Coconut sugar is low- glycemic as well. THANK YOU!!!! Can not wait to try more!

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94 Kelly M March 25, 2013 at 6:09 pm

Dara, you ROCK. You absolutely made my day with this comment. Thank you so much for making these brownies, and I am just so thrilled you and your husband enjoyed them!

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95 Liz C March 26, 2013 at 5:25 pm

Please do NOT eat half the pan if you have never cooked with or eaten xylitol before! Unless, of course, you want to spend the rest of your night in the restroom! lol

I made the recipe exactly as you described and found the amount of cocoa to be a bit harsh so I made a sweet peanut butter icing from a bit of powdered sugar, almond milk, and peanut flour, and it really transformed the flavor! It ended up amazing!

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96 Kelly M March 26, 2013 at 11:28 pm

GREAT point. Eat that much xylitol and your stomach will not be happy camper.

I love the idea of a sweet peanut icing. Mmmmmmm. I should try that sometime!

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97 NarcissaNas March 27, 2013 at 3:17 pm

First of all, thank you so much for this recipe! I can’t thank you enough, really.

I made the brownies exactly according to your measurements, ingredients etc. But somehow my brownies came out cakey instead of fudgey :( They taste AMAZING though. I can’t seem to find what I did wrong :((

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98 Kelly M March 30, 2013 at 10:36 pm

I’m so sorry! First off, thank you for your kind words, and I’m sorry about the cakey vs. fudgy factor. Hmm. Are you sure you didn’t make any substitutions? I want to help!

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99 Mary Cat March 27, 2013 at 3:58 pm

Will “Just like sugar” work in these? It is made from a blend of Chicory root and orange peel and APPARENTLY it browns like sugar

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100 Dara April 11, 2013 at 12:55 pm

Oh my…. Made these AGAIN!! This time I added peanut flour and dark chocolate chips and made them into muffins!! Topped with Artisana cacao coconut butter.. SO DELICIOUS!!! This is my go-to dessert when I’m craving sweets (which isn’t often). They ALWAYS do the trick!! And I always have the ingredients on hand! Marvelous! Bravo again Kelly!!! You are a genius :)

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101 Nina April 13, 2013 at 6:16 pm

I was wondering..on my egg replacer box it says use 1 teaspoon egg replacer powder with 2 tablespoons water-that replaces one egg. So if I would use 3 tablespoons of the powder, according to the box that would be 9 eggs, and if I use 2 tablespoons water per egg, that’s 18 tablespoons water-maybe that’s why some people had their batter too liquidy-but anyways, do I follow the directions on the box, and if so, how many “eggs” would I use? Or should I use 3 tablespoons of the powder with 12 tablespoons water-your method? I don’t wanna mess it up. And for the xylitol, could I use drops of stevia extract?

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102 Kelly M July 27, 2013 at 3:15 pm

Hi Nina! We may be using different brans of egg replacer. I use Ener-g which says 1 1/2 teaspoons per 2 tablespoons, so I assume you should just do what your box says. Just as a heads up, I can’t vouch for how well these will turn out as I have only used Ener-g brand egg replacer.

As for the xylitol, I wouldn’t sub in stevia here as the brownies rely on the xylitol for texture. You can also use erythritol or regular cane sugar if you want.

Hope this helps, and happy baking!

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103 kelsey April 16, 2013 at 10:17 am

these are amazing!!! I can’t believe how delicious they are for how healthy they are! Definitely going to finish the pan in about 5 seconds hahah

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104 Patty April 27, 2013 at 9:14 am

Can I not use the Almond meal? Is it a must?

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105 Kelly M April 27, 2013 at 10:55 am

Hi Patty. You can substitute whole wheat flour if need be.

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106 Juliana April 28, 2013 at 1:16 pm

I just tried making these… and they turned out tasting completely like xylitol :/
I’m not sure what went wrong, but they didnt taste chocolatey to me at all-

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107 Kelly M May 1, 2013 at 9:45 pm

I am so sorry Juliana! Hmm. Did you change the recipe at all? Are you especially sensitive to the taste of xylitol?

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108 Katie May 29, 2013 at 10:13 pm

Just made these tonight! Mine went in for 21 minutes and came out cakey and a little dry, but I did use whole wheat flour, and a little under 3/4 cup of xylitol! The taste was rich and chocolatey just as I had hoped! I topped mine with ice cream, PB2, and some fresh raspberries, blueberries, and strawberries, I couldn’t stop nibbling pieces off of them! Next time I’m thinking of adding a little almond milk or extra applesauce in hopes of them coming out fudgey, but otherwise they were great! LOVE THEM!!

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109 Kelly M June 25, 2013 at 9:34 am

Yay!! I am so glad you enjoyed these brownies, Katie. Love your topping ideas!

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110 Maddie May 31, 2013 at 10:22 pm

I can’t have eggs or any egg replacer right now, but I am SO excited to make these when I can have eggs again :D

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111 Kerrin June 7, 2013 at 5:51 am

Can I sub Splenda got the xylitol?

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112 Kelly M June 8, 2013 at 8:28 am

Hi Kerrin! No, xylitol or erythritol is imoortant for the texture.

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113 Meighan June 10, 2013 at 3:43 am

I was so excited to try these. Made them exactly as the recipe instructs. Not only were they horrible tasting, but I got a horrendous headache from the xylitol. Sorry but these were a definite miss.

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114 Kelly M June 11, 2013 at 11:46 am

I’m sorry these didn’t work out for you Meighan! This is one of my favorite recipes, and I really want you to be able to enjoy it. I would be happy to help you troubleshoot.

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115 Asia June 26, 2013 at 11:48 pm

Hi, can i use ground walnuts ?

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116 Kelly M June 29, 2013 at 7:40 am

I don’t see why not!

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117 Kevin C. June 30, 2013 at 2:04 pm

Can I use 4 whole eggs instead of 4 egg whites? Would that cause a dramatic change in the recipe?

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118 Kelly M July 2, 2013 at 2:43 pm

Hi Kevin! Subbing in whole eggs could cause an issue, I haven’t tried this personally so I can’t vouch for it.

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119 Paige July 30, 2013 at 5:55 am

I really want to make these but the measurements are confusing me (I’m from London). Would you be able to convert these to something else for me please

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120 Kelly M July 31, 2013 at 10:28 am

Hi Paige! Sure. What kind of measurements would you like?

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121 paige August 1, 2013 at 4:28 am

Thank you! Grams please :)

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122 Debra Quesinberry August 16, 2013 at 1:06 pm

I have been looking for a really good low carb brownie and I made these amazing low carb brownies today. I am in heaven. I made the breakfast brownies yesterday, they are good to be sure, but I like this one better.
Thank you, Thank You, Thank You.

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123 valerie August 26, 2013 at 1:08 pm

These look delish! I can’t wait to try them! Thank you.

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124 Kelly M August 27, 2013 at 9:17 am

Thank you Valerie!

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125 Jpac October 3, 2013 at 6:23 pm

O….M….G!!!!! I just baked these brownies and they are AMAZING!!! I mean, I’m considering offering my first born as an offering of gratitude! I used erythritol (swerve) and Just Whites (equivalent of 4 egg whites). I didn’t change one thing in the recipe.

I have tried many low carb desserts. Most of them are only repeated in moments of desperation. But THIS recipe is a keeper! These will be a staple in my house. Thank you so much for sharing!

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126 Alicia October 14, 2013 at 3:32 pm

I also thought the batter was too runny, probably because i went to three different stores looking for eryithitrol gave up and used stevia with brown sugar. I added more almond meal and it came out cakey, the way I like it. Nice dessert with my lunch

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127 Katka December 30, 2013 at 3:14 am

Hi!!!

I just had some and it was awesome!!!
The one thing I am wondering though, is the calorie count of the whole tray with xylitol… I dont know how much calories is in 3/4 cup so I would love some help with this, please!

Thank you very much! :)

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128 Kelly M January 4, 2014 at 10:21 pm

Hi Katka! I am so glad you enjoyed these brownies! There are 360 calories in 3/4 cup xylitol. I calculated the nutritional information of this recipe with erythritol. Hope this helps!

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129 Tiffany January 18, 2014 at 6:50 pm

I made these tonight because I was craving them after having seen them on Pinterest!! I used Stevia because that is what we had, and everything came out great (texture etc), except they tasted almost like they had no sugar, just very plain. Is this what you experienced using Stevia? Have you tried Splenda before. I know it’s not the healthiest of choices per say, but wonder if that would give me a little more sugary taste I missed.

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130 Amanda February 5, 2014 at 7:16 am

Hello!
These look delish!
I am trying to be healthier and want to try these but my poor 5 year old is extremely sensitive anything chocolate and low sugar (diarrhea) has anyone complained about that after eating these?!!?!
Thanks!!

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131 Kelly M June 15, 2014 at 4:05 pm

Hi Amanda! Yes, erythritol can be very hard on the stomach. You may want to use just regular sugar here. Good luck!

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132 Amanda B February 20, 2014 at 12:38 pm

omg this recipe is so perfect…I made it tonight, and it came out a tad too uncompact, but I know that was just because I was too impatient to wait for it to bake properly :p
it’s really great for someone like me who wants to be healthy but also has those intense chocolate cravings (I’m sure I’m not alone here)…these brownies are so chocolatey that I can only need a few and my intense chocolate cravings are sated :D thanks so much for making this awesome recipe, keep up the good work c: xx

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133 Tracey February 25, 2014 at 12:55 pm

Do you know how many grams 3/4 cup erythritol is? I’d like to weigh it out on my food scale prior to making these:) Thanks!

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134 Javonni April 6, 2014 at 11:02 pm

So glad I found you! Love these brownies.

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135 Kelly M April 12, 2014 at 8:43 am

Welcome!

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136 Janet June 1, 2014 at 5:40 pm

We’ve tried these 3 times with the third time being a total success. The third time we used vanilla yogurt instead of applesauce or a mashed banana. We found that the applesauce or banana caused the brownies to taste like those flavors too much instead of pure chocolate. We also used coconut flour and Ener-G egg replacer since we have food allergies in our family. For sweetener, we used granular Swerve. With that combination, the brownies were awesome! Thank you!

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137 aida June 23, 2014 at 10:28 am

Hey Kelly! So I’ve been trying several of your recipes and they’re really very good. These brownies sound devine but I was wondering if it would be possible to swap the xylitol for truvia. I’m from Italy and they don’t seem to have xylitol here.

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138 Kelly M June 25, 2014 at 5:37 pm

Hi Aida! I think Truvia should work well.

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