Fancy a cake? Something really deliciously chocolatey? Then you'll love these low carb brownies!
In between, you simply have to have a cake. Even the best resolutions don't help. But that's not a bad thing. You should also treat yourself to something.
If you have a sweet tooth, you should treat yourself to this delicious cake without sugar and white flour.
You don't need to have a guilty conscience. Our super moist low carb brownies are proof that cake can be healthy and still be delicious.
So, get ready for brownies without sugar and without white flour. Extra chocolaty and delicious.
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How the low carb brownies are guaranteed to succeed
There are a few tips and tricks for baking. If you follow them, your low carb chocolate brownies are guaranteed to succeed. Even if you are a baking beginner.
Preheat the oven
Before you start with anything, heat up the oven. 180° top and bottom heat is the classic baking temperature for cakes.
If the oven is already hot when you put the batter in, the low carb brownies will be evenly done and stay moist.
But beware: every oven ticks a little differently.
My oven heats very unevenly. I have to turn the tray after half the baking time. Otherwise, the back of the cake is black and the front is not through.
The butter should be warm not means
It is best to take the butter out of the refrigerator first. It should be at room temperature. Even better: a little liquid.
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But never hot. The eggs in the batter will never forgive you for that.
I heat the butter in a bowl in the microwave and I do it so that half of the butter is liquid and the other is still soft.
If you get them too hot, just let them cool. You can prepare many other things in the meantime.
Prepare all ingredients
Weigh all the ingredients and put them in bowls. This way you have it easy later and can simply stir them in piece by piece.
Without having to juggle kitchen utensils, bowls and ingredients on the side.
I always look first to see what ingredients can be mixed together.
Like Baking powder* and almonds. Or ground almonds* and Almond flour*. This saves you having to wash a few bowls later :)
Do the chopsticks test
As I said, every oven works differently. If you want to be sure that the dough is really well done on the inside, then do a chopstick test.
- Grab a toothpick or wooden skewer.
- Sting with it in the center of the low carb brownies.
- Does liquid dough stick to the chopstick? Your cake needs more time in the oven.
- Doesn't any batter stay on the stick? Take the low carb brownies out of the oven before they get too dry.
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Cover the low carb brownies
And then there's the problem that the dough is already darkening on the outside and still not cooked through in the middle.
It should not become too dark. The solution: baking paper.
If the brownies are already getting very dark, place a piece of baking paper on the dough.
This will prevent the dough from getting even darker. It is now baked a little more gently.
You should also turn down the temperature a bit if it's already getting too dark on the outside. 150° is sufficient for the rest of the baking time.
But now let's get right to the recipe. I'm sure you're already hungry. So: Preheat oven to 180° top-bottom heat! :)
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Important ingredients that you need for the recipe, I've picked out. You can find them on Amazon.
- Dark Chocolate without sugar*
- Almond flour*
- Erythritol* or Birch sugar*
Extra chocolate low carb brownies
Ingredients
- 100 g dark chocolate sugar free
- 150 g ground almonds
- 50 g Almond flour
- 3 EL Baking cocoa approx. 30 gram
- 2 TL Baking powder approx. 10 gram
- ½ Vanilla bean
- 100 g soft butter
- 100 g Erythritol Alternative: birch sugar
- 4 Eggs
- 4 EL Milk
Anleitung
- Chop the dark chocolate into small pieces.
- Mix the ground almonds, almond flour, cocoa and baking powder in a bowl. Put them aside.
- Scrape out the vanilla bean. Melt the butter. Caution: It must not be too hot, otherwise the eggs will solidify.
- Mix butter with erythritol with a mixer. Do another quick test with your finger to make sure the mix is not too hot. Stir in the eggs one at a time. Add the vanilla pulp.
- Mix the dry ingredients (almonds, cocoa, baking powder) to the butter-egg mixture.
- Now add the milk. And finally the chopped chocolate.
- Grease a baking pan or line it with baking paper.
- Pour the low carb brownie batter into the pan. At 180° the brownies need about 25 minutes.
Notes
- 2.8 grams carbohydrates
- 7.1 gram protein
- 18.1 grams fat
Nährwerte
What you should know about the ingredients for the low carb chocolate brownies
Wondering why we use these exact ingredients and if you can substitute them somehow? Here comes all the important info.
Almond flour or ground almonds
You can use both. A 50:50 mixture also works wonderfully. Pure Almond flourI don't like to use *. On the one hand, it's very expensive. On the other hand, it can make the dough dry.
Therefore I mix Almond flour* and ground almonds*.
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Ground almonds* are not de-oiled and therefore contain more calories. The fats in almonds drive up the calorie count considerably. But don't worry: these are healthy fats. Don't be afraid of them!
The great advantage of these low carb brownies is also that they are gluten free.
Cocoa powder for the low carb brownies
Makes every cake chocolaty. And all without sugar. You should not use normal drinking cocoa. It contains more sugar than Cocoa powder*.
Have you ever heard of raw cacao? It is highly de-oiled, sugar-free and mega delicious.
Alternatively you can also simply Baking cocoa* from the supermarket.
Dark chocolate
Note: To keep your low carb brownies really low carb, don't use regular chocolate. Take dark chocolate* that has at least 80% cocoa content. If you like it a little more bitter, you can also use 90% chocolate.
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Search for bittersweet Chocolate without sugar*. I always order them online. Sometimes you can also find such chocolates in the supermarket. Have a look at the products for diabetics.
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Vanilla bean in the low carb brownies
You don't have a vanilla bean at hand? Vanilla flavoring will do. There are already some sugar-free products.
But honestly, there's nothing better than a real vanilla bean. It's worth spending a little money on it. The taste is incomparable.
Butter
No butter in the fridge? Magerine or Coconut oil* do the same job. The oil adds a delicious coconut flavor to the brownies in addition to the chocolate.
But beware: coconut and vanilla in one recipe - this is not everyone's cup of tea. Do without the vanilla if it's too much for you.
If you omit the butter and replace the milk with almond milk, your low carb brownies will be gluten free, lactose free and low in carbs.
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Erythritol or birch sugar
We all know that household sugar is very unhealthy. Because it is already hidden in many purchased products, we can easily replace it, at least in baking.
And that through Erythritol* or Xylitol* (Birch sugar*).
Take what you feel like and what you have at hand.
The advantage of Erythritol* is that it contains no calories. But also Birch sugar* is very low in calories.
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Our conclusion
Low carb brownies are very simple and really no magic. You don't even have to beat the eggs. But you should pay attention to the temperature of the butter. Not too hot! It should also not be too hard. But I'm sure you'll get it right and your low carb chocolate brownies will be mega delicious!
Good luck! :)
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