Flourless Low Carb Brownies Recipes

FLOURLESS BANANA BROWNIES

Steps:

• Preheat oven to 350°F. Line an 8 x 8 inch square nonstick metal baking pan with parchment paper.
• Add all ingredients except chopped chocolate to blender. Blend until evenly mixed.
• Add batter to prepared pan. Sprinkle chopped chocolate evenly across pan.
• Put brownies in oven and bake about 20-25 minutes. For extra fudgy brownies, I like baking around 20-22 minutes, where the top of brownies are set but middle is not yet set and still fudgy. When toothpick inserted, there should be some crumbs still clinging.
• Let brownies cool before slicing and serving.

KETO PUMPKIN BROWNIES RECIPE

Steps:

• Preheat the oven to 350F/180C and line a baking tray with well greased baking paper.
• Place the chocolate and butter in a small saucepan, place on the stove top over medium heat and cook until melted.
• Pour the melted chocolate and butter mixture into a bowl.
• Whisk in the stevia, salt, pumpkin and eggs until smooth.
• Gently stir through the coconut flour until fully incorporated.
• Pour the brownie batter into the prepared baking tin.
• Place into the preheated oven for 20 to 25 minutes or until cooked through.
• Remove from the oven, allow to cool and then cut into brownies.

FLOURLESS BROWNIES (SUGAR-FREE, LOW CARB)

Steps:

• Preheat the oven to 350 degrees.
• Melt the chocolate and butter together on stovetop or in microwave.
• Add the splenda, eggs, egg yolks, vanilla and cocoa, stirring until well blended.
• Pour into a 9 X 13 inch pan (spray with vegetable spray and dust with cocoa).
• Bake at 350 degrees for 50 minutes.

KETO FLOURLESS BROWNIE BITES

Steps:

• Preheat the oven to 350 degrees.
• Combine the butter and 1 cup of the baking chips in a microwave safe bowl, and heat at 30 second intervals until completely melted and well combined.
• Pour the chocolate mixture into a mixing bowl, and add in the Swerve sweetener and the eggs. Blend on high until smooth and whipped.
• Add the cocoa powder to the mixture, and blend until combined.
• Spoon the mixture into the sections of a well greased mini muffin tin, filling them almost all of the way to the top.
• Press a few chocolate chips into the top of each one.
• Bake for 10-12 minutes until cooked through.
• Let the bites cool for a bit before you try to remove them from the pan, so that they do not crumble.

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.