1/4 lb butter (1 stick)
2 cups erythritol (powdered, not granulated)
1 Tbsp vanilla
4 eggs (room temp is best)
1/2 cup cocoa
1 tsp salt
4 oz unsweetened chocolate, melted
2 cups flax seed meal
1 Tbsp baking powder
1/3 cup cream
2/3 cup water
Artificial sweetener equal to 1 1/2 cup sugar zero carb preferred, such
as liquid sucralose
1 cup walnuts (optional)
Preheat oven to 350 degrees F and grease a 9 X 13 inch pan.
Cream the butter until fluffy. Add the erythritol to the butter and
cream them together until fully combined (aim for a fluffy texture). Add
the vanilla and beat the eggs into the mixture, one at a time. Add salt
and cocoa, beat well. Add chocolate, beat until fluffy. Add the rest of
the ingredients and mix well to combine.
Pour into a pan and bake for 35 to 40 minutes until top springs back.
(You can also test if they're ready by sticking a toothpick in the
brownies. If it comes out clean, or almost-so, they're done.)
Cool, then cut into 32 squares. If you cheat and eat one warm, know that
the texture will be different once completely cool. That's when they
become like real brownies. (They are even better the next day.)
Nutritional Analysis: Each of 32 brownies has 1 gram effective
carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of
fat, and 107 calories.
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Posted by: Darlene BC <email@example.com>
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