I’m starting to get a little tired of seeing these amazing pictures online for what I think will be the greatest brownies of all time, spending a while in the kitchen, and then realizing that what I end up with is an almost paper-thin, crunchy, dry, and near inedible brownie (if you can even call it that). What you might think was cut off the top of what could have been great, the recipes I’ve been trying over the last few months just never came out how I wanted them to. So, I set out to create what I thought would be the perfect way to ease myself back into my love of all things sweet: chocolate.
This recipe is perfect for the brownie lovers out there – that perfect in-between of textures. They aren’t dry, spongy, and cake-like and they aren’t super moist, fudgey, and dense, either. It’s the best of both worlds, coming into what you might call the perfect brownie (I don’t want to get any hopes up, but they are…that good). Heck, it’s even better than most of the brownie mixes in the shop!
To store them, these are super easy and no-fuss. Throw them in the fridge, place them on the counter-top in a plastic container – whatever works best for you. And, if you want to have a decadent little treat or dessert, stick them in the microwave for 10-15 seconds to get them nice and warm! Squirt some whipped cream over the top or grab yourself an ice-cold glass of almond milk to go on the side and you’ll be in heaven. Truly delicious!
I think the macros came out quite good for these, but if you want to adjust them, you can alternatively slice these into 12 if you’d like. If you end up doing that, the total macros will be: 172 Calories, 15.8g Fats, 3g Net Carbs, and 5.3g Protein per piece. It’s slightly less than if you were to have a whole one at 8 slices, but it’s up to you which to decide (and I hope you choose the right way ;)). I personally prefer having a nice big piece of brownie sitting in front of me with a cup of almond or coconut milk next to it.
You can optionally top these with some sugar free chocolate chips, but I think a dollop of whipped cream really hits the mark. Melting down into the brownie as you cut it open with a fork, and making it a delicious mess to eat. So, what’s your favorite thing to top brownies with? Let us know in the comments below!
Yields 8 large Low Carb Chocolate Brownies
The Preparation
- 1/3 cup erythritol
- 1/4 cup coconut oil
- 1/4 cup low-carb maple syrup
- 2 large egg
- 2 tablespoons sugar-free salted caramel syrup, such as Torani
- 2 cups almond flour
- 1/2 cup unsweetened dark cocoa powder
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
The Execution
1. Preheat oven to 350°F. In the mean time, add all wet ingredients into a bowl: 1/3 cup Erythritol, 1/4 cup Coconut Oil, 1/4 cup Maple Syrup (recipe here), 2 large Eggs and 2 tbsp. Torani Salted Caramel.
2. In a separate bowl, combine all dry ingredients: 2 cups Almond Flour, 1/2 cup Unsweetened Cocoa Powder, 1 tbsp. Psyllium Husk Powder, 1 tsp. Baking Powder, and 1/2 tsp. Salt.
3. Mix together the dry ingredients as well as you can.
4. Beat the wet ingredients together using a hand mixer until a consistent mixture is formed. Pour the wet ingredients slowly into the dry ingredients, mixing with a hand mixer as you pour.
5. Press the batter into an 11×7 baking pan and even the tops out. If it has bits of hardened coconut oil at the top, don’t worry too much – this will melt as it bakes.
6. Bake the brownies for 20 minutes.
7. Let the brownies cool, then remove from the pan.
8. Slice brownies into slices (I do 8 total slices) and serve. Note: You can add chocolate chips to the top of this when it comes out of the oven, but that is up to you and how it fits into your final macro counts.
This makes a total of 8 servings of Low-Carb Chocolate Brownies. Each serving comes out to be 269 calories, 22.4g fats, 4g net carbs, and 8.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/3 cup erythritol | 13 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup coconut oil | 486 | 54 | 0 | 0 | 0 | 0 |
| 1/4 cup low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 2 tablespoon sugar-free salted caramel syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 cup almond flour | 1297 | 112 | 49.3 | 29.1 | 20.2 | 47 |
| 1/2 cup unsweetened dark cocoa powder | 160 | 4 | 24 | 16 | 8 | 8 |
| 1 tablespoon psyllium husk powder | 56 | 0 | 12.8 | 11.2 | 1.6 | 0 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 1/2 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2172 | 180.5 | 88.1 | 56.3 | 31.8 | 68.9 |
| Per Serving (/8) | 271 | 22.6 | 11 | 7 | 4 | 8.6 |
Low-Carb Chocolate Brownies
Ingredients
- ⅓ cup erythritol
- ¼ cup coconut oil
- ¼ cup low-carb maple syrup
- 2 large egg
- 2 tablespoon sugar-free salted caramel syrup such as Torani
- 2 cup almond flour
- ½ cup unsweetened dark cocoa powder
- 1 tablespoon psyllium husk powder
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350F. Add erythritol, coconut oil, maple syrup, eggs, and Torani Salted Caramel syrup to a bowl.
- In a separate bowl, combine almond flour, unsweetened cocoa powder, psyllium husk powder, baking powder, and salt. Mix together well.
- Beat the wet ingredients together using a hand mixer until a consistent mixture is formed. Slowly pour the wet ingredients into the dry ingredients while mixing.
- Press the batter into a non-stick baking pan, then smooth out the top. Don't worry too much if there are any bits of solidified coconut oil on top; these will melt as the brownies bake.
- Bake for 20 minutes.
- Remove from the oven. If you'd like, you can sprinkle some sf chocolate chips on top to melt. (Be sure to add them to your macros.) Let cool, then remove from the pan.
- Slice and serve.
I don’t see eggs listed? but they are in the picture
Total durr moment on my part – updated the recipe and macros to reflect the eggs. Glad I have step by step pictures so you caught my mistake – so sorry about that!
These brownies just might earn me the “Wife of the Year” award if they are as good as you say! Sooo…. I guess I am going to have to break down and do this coconut oil and psyllium husk thing :/ I guess it’s just the fear of the unknown (not to mention not liking coconut:p). And forget the whipped cream and milk…. Give me a cup of coffee! LOL!
I hope they do! Coconut oil is relatively prominent of a flavor, but I couldn’t taste them much in this. If you want to, I think you’d be fine replacing it with regular butter (that way you get to enjoy them too). If you end up getting an award for wife of the year, make sure I’m in the credits 😛
Hi.
Looks like a fantastic recipe! !!
I live in South Africa and we don’t get the Torani Salted Caramel here, nor will amazon deliver
You should be okay just subbing in a little more of the maple syrup for it. It was more for flavor than anything – the maple syrup will do the job 🙂
What can I sub for sour cream and cream cheese my husband is allergic to it
Unfortunately there’s no easy 1:1 non-dairy alternative.
Can’t wait to try this. What’s the difference between Erythritol, which is a tad expensive, and (i.e.) Splenda?
Also, I notice on the package label for Erythritol, it shows 4 carbs per Tb and then shows the carbs as being from Erythritol. Are those subtracted like as a sugar? So NO net carbs? Curious.
Thanks for these great recipes.
Linda, I hope you enjoy them when you make them!
My personal choice is a mixture between erythritol and stevia. While erythritol does have sugar alcohols, they are not processed in the body – erythritol does not pass the blood barrier in the intestine during digestion and it passes through us mostly through urine. Neither of the two effect blood sugars, and both have a glycemic index. Not to mention, both are natural sweetener (though I know you might not mind since you are using Splenda).
Erythritol alone can have a “cooling” sensation that can be unpleasant, but when I combine both together, it seems to negate the “bad” tastes from both and create a delicious sweetener that is 0 GI, natural, and perfect for almost everything I need it for.
P.S. I know they’re not ridiculously cheap, but they do last a long time and I definitely get my money’s worth when I buy them. You get 2 pounds for around 17 dollars of erythritol – which I think is pretty comparable to Splenda when bought at Walmart.
Thanks for that great recipe,
Really want to try now
Does 1/4 cup of Maple Syrup really contains 0 carbs?
I thought it was pretty much made of sugar.
Antoine, it’s a homemade low carb maple syrup. That’s why it says (recipe here) after it 😉
AAAAAAAH MY GOD, I was so skeptical when I was making these because I have always been disappointed by low-carb brownies BUT NOT THIS TIME! HELP, HOW DO I NOT EAT THEM ALL AT ONCE? THEY ARE PERFECT.
Woo! Glad you liked the Eve! Good luck not eating them all 😛
I kind of hate you for these.
(But, the kind of hate where it’s really love.)
Hahah, happy to hear it! 😛
So I followed these directions EXACTLY besides I couldn’t find the salted caramel, but like you stated in a previous comment, if that’s the case then just add a little more maple syrup so I did that. It tastes horrible, it seriously has such a funky flavor, I can’t pinpoint what it is though :(! Once all my ingredients were mixed together and packed in the pan, it was all chunky looking and didn’t look like yours at all. I’m so disappointed because I really want a good brownie recipe for ketosis and everyone was saying how good these are! Ugh, what did I do wrong?! I’m new at baking so maybe it was just operator error?? :'(
Hm, I’m not sure what would have gone wrong. Quite a few people have made these without any problems now. Possibly the cocoa powder that you used? If it was chunky, it sounds like maybe the wrong type of flour was used?
So how would you measure coconut oil? as a fluid, or as a butter like substance. I am European and sometimes really struggle following american measurements, always have to look it up. and could you substitute coconut oil for butter one on one or would there be a difference? I suppose there would be a difference in flavour or texture.
I normally use it as a butter-like substance, being that the two are generally interchangeable (but will give different tastes). But, most measure coconut oil as a liquid – I measure both my coconut oil and butter as liquids because they’re very similar volume when solid or liquid.
Delicious recipe. Everything worked perfectly. Instead of chocolate chips I used the chocolate icing recipe from the chocolate cupcakes and iced the top. This made the brownies soft and rich. Kept in the fridge and popped in the microwave for 20 seconds. Wonderful.
Sounds perfect Mindy – glad you liked them!
Sounds perfect Mindy – glad you liked them!
Could we use Walden Farms Pancake Syrup in replace of the maple syrup? Seems like it should work. Thanks
Yep – it would work. I just give an alternative to people that prefer knowing everything they are eating. Walden Farms has about the same consistency (might be slightly more watery, but it would work).
Yep – it would work. I just give an alternative to people that prefer knowing everything they are eating. Walden Farms has about the same consistency (might be slightly more watery, but it would work).
Hi Craig, I substituted xylitol and sf pancake syrup and they still turned out great! Thanks.
I made these yesterday and we really liked them ~ I plan on cooking them a few mins less next time and also making some sort of icing for them too ~ yum! Thanks for your site ~ so full of great recipes!!
I used some of the leftover frosting from the chocolate roll up, it was excellent.
Just made these and they’re delicious! Only problem is I substituted half of a third cup of liquid stevia for the Erythritol, and they’re a tad too sweet. Still pretty darn good though.
Hi! Does the regular Maple Syrup works here? Or it is best to use the specified recipe? Thank you! https://www.amazon.com/CANA…
Hi Marcos! I would not use regular maple syrup if you want the recipe to remain low carb. Regular maple syrup will add a lot of sugar. I would use the recipe if possible, but if you cannot then another sugar free syrup would be next best. In a pinch – sugar free pancake syrup is relatively easy to find.
Hi Craig. Should liquid or powder erythitol be used in this recipe?
If I don’t use drops, it’s powdered 🙂
I made this tonight with Pyure(stevia + Erythritol) and Walden Farms Maple nut syrup. I tried the “batter” when it was still wet and it tasted like it was going to come out too sweet, but I was pleased that the cooked end product tasted just right–the sweeteners were balanced out a bit more. I omitted the Torani syrup though, I thought more sweetness would over do it. I put some Lily’s baking chips on top when it was done. Good recipe! Really easy to make and taste like brownies!
Glad you like them – thanks for the feedback! The Lily’s on top sounds decadent 🙂
Hoi,
I can’t Found psylicium husk power here. Netherlands
What does iT do and how to teplace this?
Maybe dading xanthan gum?
Greetings lindsey
Hi Linsaia, the husk powder swells with the moisture in the recipe. It effects the texture and helps things stick together. I have no idea how you would substitute it with xantham gum. If you cannot find it locally or order it online then I recommend trying our other recipe that does not use the husk powder:
http://www.ruled.me/chocola…
Found it, in the Netherlands you Find them at a drugstore near the healthy zone vitamines 👍🏻👍🏻
Awesome!
didn’t have very good Luck with this recipe. I do not have the psyllium his could that be why? it did not make a batter it was all dry and crumbly,, should I try added almond milk ?
Make sure that you added all liquid ingredients. The dough is a bit dry, but you can “press” it into the dish you’re baking with.
Hey! I was wondering, would it be possible to replace the Psyllium Husk Powder with Xantham Gum instead?
You could probably get away with it for this recipe. I’d say start with 1/2 tsp. of xanthan and see how that does.
Is there a substitute for the salted caramel?
Most sweeteners would work in place of the Torani.
Gave it a whirl but came out super unsweetened cocoa tasting. Ended up sprinkling Confectioners Serve sugar over it and now it’s not bad. https://uploads.disquscdn.c…