Low Carb Double Chocolate Walnut Brownies Recipes

LOW CARB DOUBLE CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• Spray pan with nonstick vegetable oil cooking spray. Set aside. Mix wheat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
• Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup sugar substitute and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
• With an electric mixer on high, beat the eggs, 1 cup sugar substitute and the vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
• With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.) Cool completely before frosting with low carb chocolate frosting. Cut into 5 rows by 5 rows to make 25 pieces.
• Place all ingredients in a medium bowl and whisk until well combined. Use to frost brownies, but make sure brownies are completely cooled, or the butter in the frosting will melt.

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
• Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
• Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

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.