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Ingredients
- /2 C. butter (1 stick)
- 2 C. powdered sweetener (erythritol works best, but you could also use xylitol, Splenda, Truvia, etc.)
- 1 T. vanilla
- 4 eggs
- 1/2 C. cocoa
- 1 tsp. salt
- 4 oz. unsweetened chocolate; melted
- 2 C. flax seed meal (or almond flour or oat flour, whatever)
- 1 T. baking powder
- 1/3 C. heavy cream
- 2/3 C. water
- 1 C. sweetener (optional for more sweetness)
- 1 C. walnuts (optional)
Preparation
Step 1
You need to powder your sweetener or it will be grainy. To powder it, just stick it in the blender with a little cornstarch (1 tsp. or so) and blend it up!
I used my Magic Bullet, but any blender will do just fine.
Preheat oven to 350 and grease a 9X13 pan.
1) Cream the butter until fluffy.
2) Add the powdered sweetener to the butter, then cream them together until fully combined (aim for a fluffy texture).
3) Add the vanilla and beat the eggs into the mixture, one at a time.
4) Add salt and cocoa, beat well.
5) Add chocolate, beat until fluffy.
6) Add the rest of the ingredients and mix well to combine.
7) Pour into a pan and bake for 35 to 40 minutes until top springs back.
Cool, then cut into 32 squares.
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.