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Simple low-carb brownies

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Low-carb gluten-free browniesBrownies are generally quite easy to recreate without any flour or sugar. There are hundreds of low-carb brownie recipes out there, and here’s my recipe for sugar-free, gluten-free brownies.

My inspiration for these was Pret-A-Manger brownies, which I used to love back in the day before going low-carb. If you never tried them, they are very dense, fudgy and moist. I use a lot of chocolate and cocoa powder in this recipe, so the taste is very rich.

Brownies ingredients:

Making brownies:

  • Preheat the oven to 190C/375F/Gas Mark 5.
  • Chop up chocolate and butter into chunks and place them into a heatproof bowl.
  • Melt the chocolate using the water bath method – put the bowl to sit on top of a larger pan of simmering water, so that part of the bowl is inside the pan and just above the water. (This is called Bain-Marie, or “water bath” – watch this 50-second video if you are not sure how to do it).
  • Wait until the chocolate is melted, stirring occasionally so that it is thoroughly mixed with butter.
  • Remove from heat and cool.
  • Beat the eggs and Truvia together for about 2-3 minutes.
  • Gradually add your egg mixture to the chocolate mixture and stir well.
  • Mix together almond flour, cocoa powder, baking powder and salt.
  • Add the mixed dry ingredients into the egg/chocolate mixture and blend well
  • Pour mixture into a greased baking tray.
  • Bake for 15-20 minutes and check. The top of the brownies should be firm but the inside should stay moist, so take care not to over-bake them.

Nutritional information

  • For the total amounts listed above: 2346 calories, 50g net carbs, 250g fat, 73g protein.
  • Per 1 brownie (assuming 20 brownies are made from the total amount above): 117 calories, 2.5g net carbs, 13g fat, 4g protein.

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