Low carb brownies

Gooey, decadent, utterly devourable, these little gems are not only delicious and an excellent chocolate fix, they are incredibly easy to make. They pair very well warm with some cream or low carb ice cream and fresh berries. Sugar free, gluten free and low carb too so you won’t get a spike in blood sugar.

MAKES 12
NUTRITIONAL INFO PER BROWNIE
carbs 2g / fat 20g / protein 5g

INGREDIENTS
2 cups almond meal
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/3 cup sweetener of your choice (e.g. xylitol, erythritol, stevia mix)
2 eggs
1/2 cup butter (125g or 6 tablespoons)
A few squares of dark chocolate, chopped (I used 4 squares of Lindt 85% cocoa)

MIX, MELT, STIR, BAKE…
Preheat the oven to 180 degrees celcius. Line a sheet pan or lamington tin with baking paper.

Mix the almond meal, cocoa powder, sweetener and baking powder together. Melt the butter. Stir the eggs into the dry mix, then stir in the butter and mix well. Stir in the chopped chocolate bits.

Pour into the baking tin and spread out with a knife. Bake for 20 minutes until just set.

Allow to cool slightly, then serve with some cream or low carb ice cream and berries. You can warm it up again later, or enjoy it as it is at room temperature.

Top with some easy ganache frosting.

HOW TO MAKE GANACHE FROSTING

FOR ONE CAKE (12 SERVES OF APPROX 1 TABLESPOON EACH)
carbs 3g / fat 6.5g /protein 1g

It’s very easy! Add more cream to make it a runny sauce or add more chocolate to make it a thicker ganache frosting.

INGREDIENTS
100mL whipping cream
100g dark chocolate (70% or more)

Warm the cream over low heat. Once it starts to steam but before it bubbles, turn it off and add the chopped chocolate. Stir until the chocolate dissolves and the mixture thickens. Allow to set if you want a thicker frosting, or pour on warm if you want it runny.

Low carb blondies

This recipe has been adapted from All Day I Dream About Food Low Carb Browned Butter Choc Chip BlondiesIt has all the flavours of a choc chip cookies but the the texture of a soft brownie. No one can tell the difference that this is sugar free, gluten free and low carb.

MAKES 12
NUTRITIONAL INFO PER SQUARE
carbs 4g / fat 21.5g / protein 5g

INGREDIENTS
1/2 cup (125g) butter, melted
2 cups almond meal
1 teaspoon baking powder
100g chopped 70% dark chocolate
1/2 cup xylitol or other sweetener
1 egg
1 teaspoon vanilla extract

MELT, MIX, PRESS, BAKE…
Preheat the oven to 180 degrees celcius. Line a lamington or sheet tray with some baking paper.

Mix the almond meal, baking powder and sweetener together. Combine with the melted butter, egg and vanilla extract. Mix well before stirring in the chopped chocolate so it doesn’t melt into the mix.

Press into a lined lamington tin and bake for 20 minutes.

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Choc chip cookies

Soft and chewy inside, with a light crumble on the outside, these are an ideal low carb and low sugar substitute for the good old choc chip cookie. They are honestly just as good as the real thing, and have the right flavour and texture that you want in a choc chip cookie; perfect for dipping in a glass of cold milk. I’d really recommend adding the coconut to the mix as it adds a chewiness that makes all the difference, otherwise the cookie can be a little on the crumbly side and less chewy. Use dark chocolate for a lower sugar content, or sugar free chocolate. They are also gluten free. 

MAKES 12
NUTRITIONAL INFO PER COOKIE
carbs 2g / fat 18.5g / protein 3.5g

INGREDIENTS
125 grams butter
1 teaspoon vanilla extract
1/2 cup xylitol, stevia or other sweetener
1 egg
1 cup almond meal
1/4 cup dessicated coconut (or an additional 1/4 cup of almond meal)
1/4 cup coconut flour
1/2 teaspoon baking powder
Pinch of salt (if using unsalted butter; omit if using salted butter)
1/2 cup dark chocolate, chopped

CREAM, MIX, COMBINE, SCOOP, FLATTEN, BAKE…
Preheat the oven to 180 degrees celcius and line a baking tray with baking paper.

Cream the butter, sweetener, egg and vanilla extract together. Mix together the almond meal, coconut flour, coconut, baking powder and chopped chocolate and combine with the creamed mixture.

Scoop spoonfuls of mixture into round balls and flatten out on the tray.

Bake for 15 minutes, or until golden. Allow to cool completely before taking out of the tray as they will be very soft until they cool.

Rich chocolate slice

This recipe is adapted from Ditch the Carbs. I first tasted it at a cake bake at work. It was one of the few low sugar and healthier cakes there (I made a flourless gluten free mandarin polenta cake) – but everything else was high in sugar and refined white flour. I was really happy to see that everyone who tried this cake really enjoyed it (including me), so I asked for the recipe. I tried baking it for myself and have adjusted the recipe slightly. It’s a great low sugar, low carb and gluten free treat that will satisfy any chocolate craving. I sometimes spread a little sugar free hazelnut chocolate spread on top or some homemade ganache for an icing substitute, which is very moreish.

INGREDIENTS
200 gram dark chocolate (70% cocoa or more)
100 grams butter
1 teaspoon vanilla extract
4 eggs
4 tablespoons double cream
1 tablespoon stevia (or other sweetener of your choice such as xylitol)
100 grams almond meal or crushed nuts such as walnuts (optional)

MELT, BEAT, POUR, WHISK, BAKE…
Preheat the oven to 180 degrees celcius, and line a cake tin with baking paper (I used a square tin so I can cut these into square bites).

Melt the chocolate and butter together, then take it off the heat and set aside.

In a bowl, beat the eggs, cream, stevia and vanilla extract together for a good 5 minutes, either by hand or with an electric beater, until it goes light and frothy.

Slowly pour the egg mixture into the chocolate mixture, whisking thoroughly until it thickens up. Stir in the almond meal or nuts if using (it’s fine to leave out).

Pour into a lined tin and bake at 180 degrees celcius for 30-40 minutes. If it starts to burn, turn the heat down.

Cut into pieces (I cut mine it into square bites). Serve as it is, or with some whipped cream, berries, or a little chocolate spread or ganache.

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Bounty bars

The inspiration for this recipe is from I Quit Sugar and Health Yeah. They are a very delicious and healthier alternative to commercial chocolate bars, although are still a once-in-a-while treat. They need to be made in advance to give them time to set in the fridge then freezer. Don’t worry about melting the chocolate until right at the end when you’re ready to coat. 

INGREDIENTS
2 cups of desiccated coconut
1 cup of coconut milk
3 tablespoons of coconut oil
2 tablespoons of maple syrup or honey
1 teaspoon vanilla extract (optional)
250g good quality dark chocolate (70-85%)

HEAT, STIR, LINE, TIP, FLATTEN, SET, CUT, FREEZE, MELT, DIP, STORE…
In a small saucepan, gently heat the coconut oil, coconut milk and honey or maple syrup until blended and dissolved. Take off the heat and stir in the coconut until combined.

Line a tray with baking paper. Tip the mixture into the tray and flatten evenly with a spatula or spoon. Place in the fridge to let it set for half an hour or so.

Pull the tray out of the fridge and cut into rectangular bars or square bites. Place into the freezer for a few hours until they harden.

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When they are hard, pull them out of the freezer. Melt the chocolate slowly in a saucepan over low heat. Individually coat each bar with the chocolate and place back on a sheet of baking paper in a plastic container. It can be a little messy, so be prepared to get your hands dirty! 
Store in the fridge.

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Chocolate tart

DELICIOUS. It’s all I can say. Oh, and very easy.

FILLING
200g dark chocolate (sugar free if you like, or 70% cocoa minimum)
300ml cream
1 teaspoon of ground cardamom or 8 ground cardamom pods (optional)

ALMOND MEAL CRUST
2 cups of almond meal (ground almonds)
6 tablespoons of melted butter or coconut oil
1 tablespoon of stevia

ADD, MIX, PRESS, BAKE, HEAT, STIR, SPRINKLE, POUR, SET, SERVE…
To prepare the crust, add the melted butter to the almond meal and the sweetener and mix to form a ball of dough. Press the dough into the tart case and bake in a 200 degree oven for 15 minutes.

Heat the cream in a saucepan. Add the chocolate pieces to melt and turn off the heat, stirring to combine. Sprinkle in the ground cardamom and give it a stir until it is combined.

Pour into the almond crust and let it set in the fridge for at least 2 hours to set.

Sprinkle with almonds, walnuts, pistachios, blueberries or cocoa powder and serve with a dollop of cream.

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