Low carb brownies

One of the biggest struggles of a low carbohydrate lifestyle is sweets/desserts.  At least in my mind, sweet is synonymous with carbohydrates.  The easiest way to remedy this is typically by using artificial sweeteners.  But those sweeteners alone don’t usually satisfy food that is traditionally associated with dessert.

Enter eggs into the equation.  Eggs are surprisingly versatile and can actually mimic the structure of things we would typically classify as “bready” or carbs.

So here it is – arguably my favorite recipe of all time.  I eat these for breakfast and feel absolutely no guilt (because they’re essentially cooked eggs mixed with cocoa powder).

Ingredient List

  • Unsalted butter (160 grams)
  • 6 large eggs
  • Cream cheese (120 grams)
  • Cacao powder (60 grams) – can also use cocoa powder
  • Vanilla extract (2 tsp)
  • Baking powder (1/2 tsp)
  • Salt (1/2 tsp)
  • Liquid sucralose (1/2 tsp, measured out as 60 drops) – this is equivalent to Splenda

Oven Prep: 350 degrees F

General Instructions

  1. Melt butter and cream cheese in microwave, 1 minute on soften setting.
  2. Mix eggs, sweetener, butter, and cream cheese in blender.
  3. Add in all powder ingredients and mix thoroughly.  (When doing this, I say that I’m “buzzing” the mix.  Mix very well.)
  4. Line baking dish with parchment paper.  I use an 11 x 13 glass Pyrex dish.
  5. Bake at 350 degrees F for 30 minutes.
  6. Once done, remove from baking dish and cool on cooling rack.
  7. Reuse baking dish as storage vessel.

The resulting dish is amazing.  In my mind it is exactly like brownies.  The mixture of eggs with the leavening of the baking powder perfectly mimics the cake-y, slightly heavy texture you’d expect with a brownie.  And the cacao powder (and likely the butter) add a level of decadence that ensures you won’t over indulge.

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