So of course on the Easter weekend, which is usually all about chocolate and has been since I was a little girl…for the first time in 37 years or so, there were no easter eggs for me lol. So of course, I had to find a low carb alternative as a little treat…
What a perfect time to try out the low carb CHOCOLATE BROWNIE recipe I have been drooling at. And it was 100 times more delicious than I had expected! DIVINE! It hit the spot perfectly and there was enough for four people to have a yummy treat two days in a row as pudding. Plus, on Easter Sunday, I woke up, made the perfect cappuchino and grabbed a little bit of chocolate heaven and didn’t feel the slightest bit guilty!
Here is this heavenly recipe:
LOW CARB CHOCOLATE BROWNIES
1 cup ground almonds
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup Xylitol
100g bar good quality dark chocolate
2 teaspoons real vanilla extract
4 extra large eggs, beaten
1 cup chopped pecans
Preheat oven to 180 deg. Butter a rectangle cake pan. Stir together almonds, baking powder, salt and Xylitol; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Do not overbake. Cool on wire rack, cut into squares.
Note: 1.8 net carbs per square if cut into 48 squares. But I only cut into 18 so approx 5g carbs per square…worth it as a special treat if you are feeling deprived. VERY nice served with whipped cream!!
These are so delicious, you can happily make them to serve to guests or to take to a tea party or as a desert anywhere, anytime. We shared them with ou house-guests and they could not believe there was no added sugar or flour in the mix apart from the dark chocolate…yum.
On the weight loss front, we only lost 500g this week…hope it was not because of these brownies lol!!!