I haven’t actually made this yet – but I’ve created a word document where I’ve carefully reduced several cakes down to the smallest portion you could make (usually – what you’d get making one eggs worth and keeping everything else in the same ratio) and calculating the carbs and calories.
Takes about 20 minutes a recipe and I drool a lot 🙂
This has definitely leapfrogged the others as the first one to try!
When desperate for a chocolate fix I found this recipe for low carb brownies. Try them they are lovely. You could add some nuts if you like. Stick to 1 piece and you get 6g carbohydrate and 84 cals. My Sunday treat.
• 11/3 cup almond flour = 170g
• 1 cup of sweetener = 128g however my sweetener is lightweight so I only used2 desert spoons. This weight I think suits granular sweeteners.
• 1/3 cup unsweetened cocoa powder = 43g
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter =113g
• 4 oz = 100g dark chocolate
• 5 large eggs
• 1/4 to 3/4 cup of water 60-180 mls
• 1/2 tsp vanilla essence
Set oven to 150 degrees C. Grease a 9x12 inch tin or line with baking parchment
In a large bowl mix almond flour, sweetener, cocoa, baking powder and salt.
Melt butter and chocolate in a pan over a low heat stirring until melted.
Remove from the heat and stir into the dry ingredients adding the vanilla and mixing in the eggs one at a time.
Stir in enough water to loosen the mixture so that it will pour into your prepared tin.
Bake for 25-30mins in the centre of the oven.
Cool on a wire wrack and cut into 24 pieces