Low Carb with the Carrs

Low Carb Fudge Brownies

Not only will you want to eat them all, they come together quickly in 1 bowl! The carb count depends on what chocolate chips you use. The recipe by itsself WITHOUT CHOCOLATE CHIPS is as follows for 1/12 of the recipe: 1.3 g carb/0.7g fiber/1.7g protein/ 11.2g fat

CourseDesserts
CuisineAmerican
Keywordalmond flour, baked, chocolate chip

Servings	Prep Time
12squares	20 minutes

Cook Time	Passive Time
20minutes	30minutes

Servings	Prep Time
12squares	20 minutes

Cook Time	Passive Time
20minutes	30minutes

Ingredients

10Tbsp butter; softened
3/4 cup confectioners erithrytolthis has no substitute if you want the brownies to turn out
1/4 cup cocoa powdercacao powder is best, but any will work
2large eggsroom temperature; warmed in bowl of hot tap water
1/2tsp vanilla extract
1/2cup fine almond flourthis must be without the skins
1/2tsp baking powder
1/3cup Sugar free chocolate chipsthe brand you use will determine the total carb count

Instructions

Preheat oven to 350F
Line an 8×8 an with parchment paper.
Put your eggs in a bowl filled with hottest tap water and set aside.
In a medium saucepan on medium heat, melt butter and confectioners erithrytol and whisk until well combined.
Now whisk in the cocoa powder until smooth.
Remove from heat and let sit 5 minutes.
Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
Now whisk in the almond flour and baking powder. All batter should be very smooth.
Stir in 1/2 of the sugar free chocolate chips. Spread in prepared pan. Sprinkle other half of chips over the top.
Bake for 20 minutes. It should be set in the middle.
Cool for 30 minutes. YOU MUST COOL THEM COMPLETELY BEFORE CUTTING!!
Store in the fridge. Can be reheated in a 350F oven for 5 minutes for ultimate fresh taste!