I’m starting to get a little tired of seeing these amazing pictures online for what I think will be the greatest brownies of all time, spending a while in the kitchen, and then realizing that what I end up with is an almost paper-thin, crunchy, dry, and near inedible brownie (if you can even call it that). What you might think was cut off the top of what could have been great, the recipes I’ve been trying over the last few months just never came out how I wanted them to. So, I set out to create what I thought would be the perfect way to ease myself back into my love of all things sweet: chocolate.
This recipe is perfect for the brownie lovers out there – that perfect in-between of textures. They aren’t dry, spongy, and cake-like and they aren’t super moist, fudgey, and dense, either. It’s the best of both worlds, coming into what you might call the perfect brownie (I don’t want to get any hopes up, but they are…that good). Heck, it’s even better than most of the brownie mixes in the shop!
To store them, these are super easy and no-fuss. Throw them in the fridge, place them on the counter-top in a plastic container – whatever works best for you. And, if you want to have a decadent little treat or dessert, stick them in the microwave for 10-15 seconds to get them nice and warm! Squirt some whipped cream over the top or grab yourself an ice-cold glass of almond milk to go on the side and you’ll be in heaven. Truly delicious!
I think the macros came out quite good for these, but if you want to adjust them, you can alternatively slice these into 12 if you’d like. If you end up doing that, the total macros will be: 172 Calories, 15.8g Fats, 3g Net Carbs, and 5.3g Protein per piece. It’s slightly less than if you were to have a whole one at 8 slices, but it’s up to you which to decide (and I hope you choose the right way ;)). I personally prefer having a nice big piece of brownie sitting in front of me with a cup of almond or coconut milk next to it.
You can optionally top these with some sugar free chocolate chips, but I think a dollop of whipped cream really hits the mark. Melting down into the brownie as you cut it open with a fork, and making it a delicious mess to eat. So, what’s your favorite thing to top brownies with? Let us know in the comments below!
Yields 8 large Low Carb Chocolate Brownies
The Preparation
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- 1/3 cup erythritol
- ¼ cup coconut oil
- ¼ cup maple syrup (recipe here)
- 2 large eggs
- 1 tablespoon psyllium husk powder
- 2 tablespoons Torani Salted Caramel
- 1 teaspoon baking powder
- ½ teaspoon salt
The Execution
1. Preheat oven to 350°F. In the mean time, add all wet ingredients into a bowl: 1/3 cup Erythritol, 1/4 cup Coconut Oil, 1/4 cup Maple Syrup (recipe here), 2 large Eggs and 2 tbsp. Torani Salted Caramel.
2. In a separate bowl, combine all dry ingredients: 2 cups Almond Flour, 1/2 cup Unsweetened Cocoa Powder, 1 tbsp. Psyllium Husk Powder, 1 tsp. Baking Powder, and 1/2 tsp. Salt.
3. Mix together the dry ingredients as well as you can.
4. Beat the wet ingredients together using a hand mixer until a consistent mixture is formed. Pour the wet ingredients slowly into the dry ingredients, mixing with a hand mixer as you pour.
5. Press the batter into an 11×7 baking pan and even the tops out. If it has bits of hardened coconut oil at the top, don’t worry too much – this will melt as it bakes.
6. Bake the brownies for 20 minutes.
7. Let the brownies cool, then remove from the pan.
8. Slice brownies into slices (I do 8 total slices) and serve. Note: You can add chocolate chips to the top of this when it comes out of the oven, but that is up to you and how it fits into your final macro counts.
This makes 8 total brownies. Each brownie piece comes out to be 261 Calories, 23.35g Fats, 4.51g Net Carbs, and 8.63g Protein.
| Low Carb Chocolate Brownies | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 2 cups (224 g) almond flour | 1279 | 112 | 48 | 24 | 24 | 48 |
| ½ cup unsweetened cocoa powder | 98 | 5.89 | 24.9 | 15.9 | 9 | 8.43 |
| 1/3 cup erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| ¼ cup coconut oil | 486 | 53.99 | 0 | 0 | 0 | 0 |
| ¼ cup ruled.me maple syrup | 50 | 5.39 | 0.22 | 0.15 | 0.07 | 0.03 |
| 2 large eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| 1 tablespoon psyllium husk powder | 30 | 0 | 8 | 7 | 1 | 0 |
| 2 tablespoons Torani Salted Caramel | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.27 | 0 | 1.27 | 0 |
| Totals | 2088 | 186.78 | 83.11 | 47.05 | 36.06 | 69.02 |
| Per Serving(/8) | 261 | 23.35 | 10.39 | 5.88 | 4.51 | 8.63 |
Low Carb Chocolate Brownies
Ingredients
- 2 cups Almond Flour
- ½ cup Unsweetened Cocoa Powder
- ⅓ cup Erythritol
- ¼ cup Coconut Oil
- ¼ cup Maple Syrup recipe here
- 2 large Eggs
- 1 tbsp. Psyllium Husk Powder
- 2 tbsp. Torani Salted Caramel
- 1 tsp. Baking Powder
- ½ tsp. Salt
Instructions
- Preheat oven to 350°F. Combine wet ingredients and beat with a hand mixer until fully incorperated.
- Mix dry ingredients, then slowly pour wet into dry while mixing with hand mixer.
- Press dough into a well-greased 11x7 brownie pan, then bake for 20 minutes.
- Let cool, remove from brownie pan, and cut into slices.
