Low Carb Brownies Recipe

Name: Low Carb Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb butter; 2 cups erythritol (powdered); 1 tablespoon vanilla; 4 eggs; ½ cup cocoa powder; 1 teaspoon salt; 4 ounces unsweetened chocolate (melted); 2 cups flax seeds (finely ground); 1 tablespoon baking powder; ⅓ cup heavy whipping cream; ⅔ cup water; 1 cup xylitol sugar substitute; 1 teaspoon stevia

Servings: persons

14 lb butter
2 cups erythritol (powdered)
1 tablespoon vanilla
4 eggs
½ cup cocoa powder
1 teaspoon salt
4 ounces unsweetened chocolate (melted)
2 cups flax seeds (finely ground)
1 tablespoon baking powder
⅓ cup heavy whipping cream
⅔ cup water
1 cup xylitol sugar substitute
1 teaspoon stevia

1
Preheat oven to 350F.
2
Grease 9x13 pan.
3
Cream the butter.
4
Add the erythritol to the butter and cream.
5
Add the vanilla.
6
Add eggs one at a time and mix.
7
Add salt and cocoa powder and mix.
8
Add melted chocolate and mix.
9
Add all of the rest of the ingredients until blended.
10
Pour into the pan.
11
Bake for 40 minutes or until toothpick comes out clean.

12622

kcal

Calories

1364

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 14 lb butter, 2 cups erythritol (powdered), 1 tablespoon vanilla, 4 eggs, and more.

Yes, Low Carb Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Carb Brownies

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