Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption, often for the treatment of obesity or diabetes. Foods high in easily digestible carbohydrates (e.g., sugar, bread, pasta) are limited or replaced with foods containing a higher percentage of fats and moderate protein (e.g., meat, poultry, fish, shellfish, eggs, cheese, nuts, and seeds) and other foods low in carbohydrates (e.g., most salad vegetables (spinach, kale, chard, collards)), although other vegetables and fruits (especially berries) are often allowed. The amount of carbohydrate allowed varies with different low-carbohydrate diets.

Healthy But Very Tasty Brownies!

adapted from a recipe from Low Carb Friends

low carb, gluten free, brownies

Great Tasting Low Carb Gluten Free Brownies!

Makes 8 brownies

Ingredients:

1.5 ounces  of unsweetened chocolate
1/4 cup plus 2 tablespoons organic unsalted butter
1/2 cup sweetener (raw honey or natural maple syrup)
1/4 teaspoon vanilla extract
3 large organic eggs
1/4 cup plus 2 tablespoons sifted coconut flour
1/4 teaspoon aluminum-free, non-gmo baking powder
1/8 teaspoon sea salt
1/2 cup walnuts or toasted pecans, chopped
1 tbsp coconut oil for greasing pan

Preparation:

Preheat oven to 350 Farenheith. Line  8 x 5 inch loaf pan with aluminum foil, shaping it to pan and around sides. Grease inside of the foil with coconut oil.

Melt chocolate and butter on low for about 4-5 minutes. If not completely liquefied, melt and stir butter and chocolate mixture in 10 second intervals. Whisk until smooth. Beat in eggs, one at a time. Add vanilla and sweeteners, mixing until smooth. In a separate bowl, sift coconut flour and measure out 1/4 cup plus two tablespoons. Add sea salt and baking powder to coconut flour. Pour in wet ingredients and mix well until a smooth stiff batter forms. Spread batter into prepared pan and bake for 20 minutes or until edges are firm and center is still slightly moist. Do NOT overbake! Best to take it out too soon rather than leave it in there and end up with some extra coals for stockings at Christmas!

Optional : For perfectly EVEN cooking, you must bake these brownies like a cheesecake in a water bath (“au bain marie” in French cuisine). Just set loaf pan in  glass dish and put all in the oven at the same time. Pour boiling hot water in the glass dish an inch up the side of the loaf pan and let bake for 20-30 minutes. This way you won’t get the hard edges and underdone mushy center you normally get when baking with coconut flour. But hey, who doesn’t like hard edged brownies– just make sure they are chewy and not crumbly!

~3.75 grams effective carbs per brownie (without nuts)
~4.5 grams effective carbs per brownie (with nuts)

Here’s another brownie recipe, but more paleo…


The BEST ever Paleo Brownie Recipe


The above recipe is really great, but uses almond flour.  To substitute with coconut flour, use this recipe:

DIRECTIONS
  1. Preheat oven to 350  Farenheit. Grease  mini muffin pan with coconut oil.
  2. In  double boiler, gently melt chocolate, coconut oil and raw honey. Remove from heat, allow to cool, add then add eggs, vanilla and almond extracts.
  3. In a medium bowl combine the coconut flour and salt. Add the wet ingredients and mix well. Stir in the mini chocolate chips.
  4. Fill the mini muffin tins nearly to the top. Bake for 15-25 minutes until golden and set. Check with wooden toothpick to see if thoroughly done.
  5. Allow the brownies to cool in  pan — if you don’t wait then they fall apart! Be patient!
Categories: Low Carb

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