Prep Time: 5 mins | Cook Time: 20 mins | Servings: 9 | Difficulty: Easy
- 10 tablespoons (1 1/4 sticks) (5 oz) unsalted butter
- 1/2 cup granulated erythritol
- 36 drops liquid sucralose
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 cold large eggs
- 1/4 cup flaxseed meal
- 1/4 cup vital wheat gluten flour
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8" baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Melt the butter and cool briefly. Combine the butter, sweeteners, cocoa, and salt in a medium heatproof bowl. Stir until the mixture is smooth.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flaxseed meal and vital wheat gluten flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 9 squares.
Entire recipe is 23 grams net carbs. Each brownie is 2.55 grams net carbs.
(note: if no cocoa powder, baking chocolate may be substituted. Omit butter and cocoa powder. Add 4 squares baking chocolate and 6 tbsp solid fat... Butter, coconut oil or a mix of both. Melt.)
Source: My collection
Sent from Paprika Recipe Manager.