Ingredients: LOW CARB BROWNIES WITH FROSTING
Servings:
24
Units: US | Metric
8 ounces cream cheese, at room temperature
1 cup unsalted butter, at room temperature
4 ounces unsweetened chocolate, melted and cooled
1 1/4 cups Splenda granular (sugar substitute )
4 large eggs
2 teaspoons instant coffee granules
1 1/2 teaspoons pure vanilla extract
1 1/2 cups almond meal
6 tablespoons cocoa powder
1/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1/2 cup pecans, chopped
frosting
3 tablespoons butter, softened
5 tablespoons cocoa powder
1 cup Splenda granular (sugar substitute )
1/3 cup heavy cream
1 teaspoon vanilla
Directions:
1
Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
2
In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
3
Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
4
Stir in the chopped pecans.
5
Scrape into the prepared pan and smooth the top.
6
--Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting.
7
Frosting:.
8
Mix all ingredients in a bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting
5.1 carbs per cookie *www.baking.food.com* Because of whipping cream in frosting, be sure to store these in refrigerator or freeze them
Servings:
24
Units: US | Metric
8 ounces cream cheese, at room temperature
1 cup unsalted butter, at room temperature
4 ounces unsweetened chocolate, melted and cooled
1 1/4 cups Splenda granular (sugar substitute )
4 large eggs
2 teaspoons instant coffee granules
1 1/2 teaspoons pure vanilla extract
1 1/2 cups almond meal
6 tablespoons cocoa powder
1/4 teaspoon sea salt
1 1/2 teaspoons baking powder
1/2 cup pecans, chopped
frosting
3 tablespoons butter, softened
5 tablespoons cocoa powder
1 cup Splenda granular (sugar substitute )
1/3 cup heavy cream
1 teaspoon vanilla
Directions:
1
Preheat the oven to 350°F Spray a 13 x 9-inch baking pan with baking spray.
2
In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and extracts. Beat until combined.
3
Add the almond meal, cocoa, salt, and baking powder to the chocolate mixture and beat well.
4
Stir in the chopped pecans.
5
Scrape into the prepared pan and smooth the top.
6
--Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before frosting.
7
Frosting:.
8
Mix all ingredients in a bowl, and beat combined. Spread over brownies. Be sure they are cool before frosting
5.1 carbs per cookie *www.baking.food.com* Because of whipping cream in frosting, be sure to store these in refrigerator or freeze them
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