This is the best low carb brownie recipe on the net:
1 stick butter (salted)
2 ounces Nestle's unsweetened chocolate
2 large eggs
1/2 teaspoon vanilla
1 packet Sweet One Ace-K
13 drops sweetzfree (1/2 C. splenda equivalent)
1/2 cup Carbalose flour 50 g
1 cup polydextrose 180 g
1/4 cup granular erythritol 54 g
1/2 C. Chopped Pecans (optional)
Preheat the oven to 275 degrees. Butter an 8x8 aluminum pan.
In a large glass bowl, melt butter and chocolate in microwave, stirring every 20 seconds. Make sure chocolate is completely melted. Let chocolate cool briefly, then mix in remaining wet ingredients, whisking in eggs last.
Combine dry ingredients in a separate bowl. Whisk thoroughly to break up any clumps of carbalose. Slowly pour dry into wet while stirring. Fold in nuts if using.
Pour batter into pan and pound on counter a few times to get as much air out as possible.
Bake 80-90 minutes at 275. 20 minutes past when a toothpick comes out clean.
Cut into 6 squares. Let cool on wire rack. Store in an airtight container.
Nestle's unsweetened chocolate is far superior to Baker's brand.
This makes a dense moist chewy brownie with crispy edges. For those that like their brownies on the fudgey side,
Bake 45 minutes at 300
baking them until a toothpick comes out clean.
Excess air will make these brownies cakey rather than dense. The ingredients need to be well mixed, but try not to overmix/incorporate too much air. Don't be afraid to give the batter a good pounding before it goes in the oven.
The sweetener in this comes out about 1 1/4 cups. Multiple sweeteners are essential to the success of the recipe.
OK, took me a while, but here it is:
Triple Soy Cookies
1 c oats
2/3 c whole wheat flour
1/3 c soy flour
1/2 tsp baking soda
1/2 tsp salt
1/3 c soy nut butter (I use IM Healthy Unsweetened Chunky)
2 tbs vegetable oil
1 c sugar (I use xylitol to lower carbs)
1/3 c soy milk (again, to lower sugar/carbs, I use unsweetened)
2 tsp vanilla
2/3 c chocolate chips
1/3 c coarsely chopped nuts (whatever works for you... I've also done dried cranberries instead of nuts)
Preheat oven to 350
In large bowl, mix oats, flours, baking soda & salt
In small bowl, mix nut butter & oil until well blended, stir in sugar, soy milk & vanilla
Add wet misture to dry & stir with wooden spoon until JUST combined & then GENTLY fold in chips & nuts. Don't overmix or the cookies will be tough!
Drop on to cookie sheets (greased, or I just use the silpat mats) by spoonfuls, about 2" apart & bake until tops set & begin to look dry (approx 13-15 min) let cool 5 min before removing from sheets - put on wire racks to finish cooling.
These are always a big hit... I've even used them to make ice cream sandwiches -- underbaked them a bit, and then put a scoop of ice cream btwn two & put into freezer to set. YUM!