Low Carb Chocolate Brownie

A delightfully rich and delicious Low Carb Chocolate Brownie that would satisfy your sweet tooth craving without the guilt.

It has been over a month since we've been staying home and social distancing. Being home has definitely inspired me to better hone my baking skills. I must admit I am not a very experienced baker and only have a few recipes under my belt. But I do enjoy the baking process. I find it rather therapeutic. And, with the desire to try and still keep our carb and sugar intake low, I have been exploring with low carb and low sugar dessert recipes.

Last week, I was looking through my pantry and discovered that I do have a handful of ingredients that I can pull together to attempt as low carb and low sugar chocolate brownie recipe. The original recipe is  keto-diet compliant but I did not have any monkfruit sweetener so I substituted with Truvia Baking Blend instead. Y'all, this Low Carb Chocolate Brownie is delicious and delightfully rich! It is not overly sweet and we liked it that way. I had reduced the amount of sugar substitute but you are welcome to add more if you prefer a sweeter version. I also baked the brownie through so it had a rich cake-like texture. I would definitely try reducing the bake time a little to achieve a fudge-like texture next time. 

Give this simple and easy recipe a go to satisfy your sweet tooth craving without having to feel too guilty.

Low Carb Chocolate Brownie
by Miss Crumbs A Lot, adapted from Fit To Serve

Recipe
Ingredients
3/4 cup Almond Flour (sifted)
3/4 cup Dark Unsweetened Cocoa Powder
3/4 cup Truvia Baking Blend
1 oz Unsweetened Baking Chocolate
10 tbsp Butter
3 Large Eggs
2 tsp Vanilla Extract
1/2 tsp Sea Salt
1 tsp Baking Powder

Cooking Method
1. Preheat oven to 325 degrees F and lightly grease an 8 x 8 baking pan.
2. Using a double boiler, melt the butter, baking chocolate, Truvia Baking Blend and salt.
3. Once melted, mix in the cocoa powder. Stir well until well combined and let it cool slightly.
4. Once cooled, whisk in eggs and vanilla extract.
5. Add in almond flour and baking powder. Gently stir until well combined.
6. Pour batter into greased baking pan and bake for 20 to 25 min. Allow to cool before slicing and serving.