Flourless (low Carb) Brownies

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup finely ground almonds
• 1 3/4 cups splenda sugar substitute
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 ounces unsweetened chocolate, chopped
• 1 cup unsalted butter
• 4 extra large eggs (beaten)
• 2 teaspoons vanilla
• 1 cup toasted & chopped pecans (or walnuts)
• 5 ounces cream cheese (optional)
• 2 tablespoons splenda sugar substitute (optional)
• 1 tablespoon cream (35% or heavy) (optional)
• 1 cup whipped cream (35% or heavy - whipped stiff) (optional)

Recipe

• 1 preheat oven to 350.
• 2 grease well a large baking pan (9 x 13).
• 3 over a medium bowl, sift ground almonds 3 times.
• 4 add splenda, salt& baking powder- mix well.
• 5 meantime over double boiler or in microwave, melt butter& chocolate.
• 6 once melted, remove from heat& quickly whisk in eggs (should be pudding-like consistency).
• 7 add melted chocolate/butter/eggs mixture to dry ingredients.
• 8 mix well then add chopped nuts, mix well again.
• 9 pour into well greased pan& bake for 15-20 minutes (check after 15 minutes- do not over bake).
• 10 while brownies are baking prepare topping: allow cream cheese to come to room temperature.
• 11 (using hand mixer) blend in splenda& add cream.
• 12 fold in whipped cream.
• 13 mixture can rest in fridge while brownies cool then either shmear onto cut brownies, or pipe rosettes.
• 14 these brownies also freeze well (even with topping).
• 15 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.
• 16 enjoy!
• 17 48 bite size brownies@ 2.
• 18 5 minus 0.
• 19 7 gr.
• 20 fiber= 1.
• 21 8 carbs each or 24 good sized brownies@ 3.
• 22 6 carbs each.