Low Carb Sugar Free Brownies
This recipe is designed to teach everyone how to make low carb sugar free brownies with frosting
Ingredients
- 2 cups erythritol
- 1 TBS stevia sweetener or 1/2 tsp stevia extract
- 1 cup almond or seed flour
- 1/4 cup garbanzo or coconut flour
- 1/4 cup vital wheat gluten or gluten free flour of choice (for gluten free)
- 2 1/2 tsp baking powder
- 4 TBS cocoa powder
- 1 cup butter, softened
- 4 large eggs
- 4 tsp vanilla extract
- 1 cup sugar free chocolate chips optional
Frosting
- 1/2 cup butter, softened
- 6 TBS room temperature milk
- 3 1/2 cups confectioners Swerve or powdered sugar substitute of choice
- 4 TBS cocoa powder
Instructions
- Preheat oven to 350 degrees. Line a 13 x 9 cake pan with parchment paper. Extend the parchment paper over the sides of the pan so it acts as "handles" when the brownies are done
- In a large mixing bowl whisk together erythritol, stevia, almond flour, garbanzo flour, vital wheat gluten, baking powder and cocoa until fully combined.
- In a large mixer bowl combine butter, eggs, and vanilla extract. Add dry ingredients to wet ingredients
- Beat on low 30 seconds then on medium for 2 minutes. Let batter sit for 2 minutes or until the batter is slightly thick.
- Spread batter evenly into the prepared cake pan. Bake for 30-40 minutes or until a tester comes out clean.
Frosting
- In a large mixer bowl combine all frosting ingredient. Beat on low 20 seconds then on medium 2 minutes or until fluffy. Spread over cooled brownies,
