Brownie Recipes « Candice's Low Carb Recipes (2024)

Candice’s Low Carb Almond Flour Brownies

Wanted to play around with almond flour today so came up with this recipe.
Next time, I would love to try making these with coconut flour but would definitely need to make some changes to see how they would come out. Really love how much fiber it adds to recipes versus the almonds but I have to be honest, I think almond flour might be the key to great low carb brownies. I just always have so much trouble with the coconut flour and trying to achieve a certain texture.

When these were baking, OMG! They smelled divine! REALLY SOOO GOOD! And when they came out the house smelled even better! Taste wise, I have to say they do not disappoint in any way at ALL, I really do love these! The texture is to die for too! And by now, you all know how brownies are my all time favorite baked good! DELICIOUS to say the least, really! Like all other brownies I make I really did love these cold best, BUT they were just as good warm which is always a plus! Oh man, I really could go ON AND ON about how good these are
I have been trying to avoid using Lindt bars in my low carb baking for sometime, trying to get away with just using cocoa but as per the advise of my boss, I NEED some for brownies! And to be honest, I have no idea why I try to avoid so much as there there times when I crave chocolate and will eat a while 85% bar..*blush*

These brownies really are not the most low carb, but they are as low carb as I can get using REAL chocolate(not cocoa powder).

If you want you can cut your brownies into 16 pieces instead of 12 and have less calories/fat/carbs per serving. I’m pregnant.. crave chocolate.. and could used a little extra carbs and calories some days.. so a nice size piece does not bother me at the moment!

Hope you enjoy these as much as I do!!

Ingredients:

2 -100g 85% Lindt Chocolate bars
8oz (1 cup) unsalted butter
1/2 cup Xylitol*
1/2 cup Splenda*
3 large eggs
2 teaspoons pure vanilla extract
1/4 cup unsweetened dutch process cocoa powder
1/4 teaspoon salt
1 1/4 cup ground almonds

Instructions:

Preheat oven to 350F

Line 8″x8″ or 9″x9″ baking dish with parchment(or grease with butter)

Place butter and Lindt chocolate in a heat proof bowl. Place over simmering pot of water and let melt.
Remove from heat when about 3/4 of the way all melted. Stir with a whisk until completely smooth.
Set aside.

In mixer bowl add eggs, xylitol, and splenda. Using whisk attachment, beat on high until pale and doubled in volume.

Whisk cocoa powder into melted chocolate/butter mixture until smooth. Quickly whisk in 1/3 of egg/sweetener mixture until combined. Using rubber spatula carefully fold in the remaining egg mixture, almond flour, and salt. Mix just until combined.

Pour batter into prepared pan.

Bake 25-30 minutes on 350F

Let cool in pan before taking out and cutting.

Cut into 12 equal pieces.

*OR 1 cup sweetener of choice

Nutritional information per 1 brownie(12 servings)

Energy 337 kcal
Carbohydrate, Total 15.39 g
Sugars, total 2.81 g
Fiber, total dietary 2.92 g
Sugar alcohol 8.06 g
Protein 5.83 g
Total lipid (fat) 29.33 g

NET CARBS: 4.41

Candice’s Low Carb Fudge Brownies(Version 3)

I know, I KNOW! More brownies! I really do try to make a perfect low carb brownie… and honestly coconut flour is soooo tricky. Well this recipe is definitely better then the last and I just love the texture(I mean look at the picture! You can tell these have a more brownie like texture for sure just by looking at them!) These taste great still warm as well as cold straight out of fridge. They are VERY rich and not very sweet, I like them but if you want something a little more sweet, add more sweetener.

A little bit higher carb then I would like.. But OH SO GOOD and worth it! I guess it all depends on your cocoa powder and sweetener how many carbs yours will have. I just will not give up my dutch process cocoa, so don’t mind the extra few carbs!

Makes 12 brownies

Ingredients:

1 cup butter
2 cups splenda(or whatever sweetener you like and use)
1 tablespoon vanilla extract
5 eggs
3 Tablespoons coconut flour
1 1/3 cup unsweetened dutch process cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder

Instructions:

Preheat oven to 350F
Line a 8×8 or 9×9 square baking dish with parchment(or grease with butter) set aside.

Sift together cocoa powder, coconut flour, salt and baking powder. Set aside.

In a large microwave safe dish, melt butter.
Let cool slightly(a few minutes)

In a large bowl whisk eggs, splenda, and vanilla. Slowly whisk in melted butter. Mix until incorporated. Whisk in sifted coconut flour/cocoa powder mixture. Mix until smooth.

Pour batter into prepared pan and smooth evenly.

Bake at 350F for 18-20 minutes*

Let cool completely before cutting.

*Brownies will look a little under done. But for me I have figured out that this works best with coconut flour. Bake any longer and you end up with super dry brownies.

Nutritional information for 1 brownie:

Energy 228 kcal
Carbohydrate, Total 12.33 g
Sugars, total 0.43 g
Fiber, total dietary 4.29 g
Protein 4.90 g
Total lipid (fat) 19.12 g

NET CARBS: 8.04

Candice’s Low Carb Double Chocolate Fudgy Raspberry Brownies

Yet again, one more brownie recipe from me. But your not surprised though are you? I really do LOVE brownies!
These really are absolutely delicious! I mean to D.I.E. for! Best brownie, EVER! H.E.A.V.E.N on Earth! Well you get the point They are sure to become one of your favorites, at least they have for me!

Hope you enjoy!

Ingredients:

1 1/4 cup(175g) raspberries, fresh or frozen defrosted (divided in 2 portions, approx. 3/4 cup + 2 Tablespoons, for puree & 1/3 cup, for topping)
3/4 cup dutch process cocoa
5oz(10 Tablespoons) unsalted butter
3/4 cup Splenda
1/4 cup Xylitol
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 Tablespoons coconut flour
1/8 teaspoon salt
1 recipe Candice’s Sugar Free Low Carb Chocolate Chips(modified recipe below, Chocolate Raspberry Chips)

Instructions:

Preheat oven to 350F
Line bottom of 9″x9″ square pan with parchment paper. If you do not have parchment, you can butter the pan. Set aside.

Puree raspberries in food processes or blender. Push through fine mesh strainer to get seeds out. Set aside.

In small bowl combine coconut flour & salt. Set aside.
In small bowl add eggs and whisk until all combined. Set aside.

In heat proof bowl, heat butter until melted over pot of simmering water. Remove from heat and whisk in cocoa powder. Mix until smooth.
Whisk in Splenda & Xylitol. Whisking quickly add eggs slowly. Mix until smooth.
Whisk in raspberry puree.
Last whisk in coconut flour & salt. Mix until smooth.
Fold in 3/4 of your chocolate chips.

Pour batter into prepared pan. Smooth evenly.

Sprinkle remaining chocolate chips on top, gently press them down. Sprinkle the remaining raspberries on top as well.

Bake at 350F for 30 minutes.
You will take these out when the middle is set but still gooey.

Let cool in pan until room temperature, then completely cool in refrigerator before cutting(at least 2 hours)

Cut in to 12 equal sized pieces.

Can be kept in refrigerator in air tight container for up to 1 week or kept frozen for up to 6 weeks.

Nutritional information for 1 brownie:
Energy 215 kcal
Carbohydrate, Total 13.95 g
Sugars, total 0.84 g
Fiber, total dietary 4.36 g
Sugar alcohol 4.03 g
Protein 4.14 g
Total lipid (fat) 16.60 g

NET CARBS: 5.56 g

Candice’s Low Carb Sugar Free Chocolate Chips(modified for this recipe, Chocolate Raspberry Chips)

Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
4 drops liquid Sucralose (I use EZ-Sweetz)**
2 Tablespoon Sugar Free Raspberry Syrup(I use DaVinci***)

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.

Put chocolate mixture into a pipping bag**** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.

Makes approx. 3/4 cup of chocolate chips.

Nutritional information for 1 recipe:

Energy 581 kcal
Carbohydrate, TOTAL 24.04 g
Sugars, total 0.03 g
Fiber, total dietary 11.97 g
Protein 6.48 g
Total lipid (fat) 51.43 g

Net Carbs 12.07 g

*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.
**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
***If you are able to get raspberry extract, this would turn out better then the sugar free syrup. You would only need about 1/4-1/2 teaspoon the up your liquid Sucralose by a few drops
****If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a pipping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.

Candice’s Low Carb Peanut Butter Brownies

I have been wanting to try and make these for a while now, I just never got around to it. Well today I finally did and let me say, I am glad I finally made! These brownies are so yummy!
You can add extra chips if you want, I just did not want the extra calories and carbs.

Bake 20 minutes for a more chewy brownie and 25 minutes for a more cake like brownie.

Makes 12-16 servings

Ingredients:

1/2 cup of natural peanut butter, sugar and salt free
1/3 cup unsalted butter
1/2 cup splenda
3 Tablespoons xylitol
2 egg
1 teaspoon pure vanilla extract
1/2 cup peanut flour, sifted
2 Tablespoons coconut flour, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 recipe Candice’s Low Carb Chocolate Chips (see below)

Instructions:
Preheat oven to 350F
Line a bottom of a 8×8 or 9×9 square baking pan with parchment. If you do not have parchment you can butter the pan.

In small heat proof bowl melt butter and peanut butter in microwave(about 45 seconds to 1 minute on high). Set aside.
In small bowl mix peanut flour, coconut flour, baking powder and salt. Set aside.

In a large bowl whisk splenda, xylitol, eggs and vanilla extract. Whisk in melted butter and peanut butter. Mix until smooth. Fold in flour mixture.
Lastly fold in chocolate chips.

Spread evenly into your prepared pan.

Bake at 350F for 20-25 minuets.

Let cool in pan before cutting.

Nutritional information for 1 brownie with 12 servings:

Energy 155 kcal
Carbohydrate, Total 7.92 g
Sugars, total 0.86 g
Fiber, total dietary 1.98 g
Sugar alcohol 3.02 g
Protein 5.96 g
Total lipid (fat) 11.52 g

Net Carbs: 2.92 g

Nutritional information for 1 brownie with 16 servings:

Energy 116 kcal
Carbohydrate, Total 5.94 g
Sugars, total 0.65 g
Fiber, total dietary 1.49 g
Sugar alcohol 2.26 g
Protein 4.47 g
Total lipid (fat) 8.64 g

Net Carbs: 2.19 g

Candice’s Low Carb Sugar Free Chocolate Chips
Ingredients:
1/4 cup + 2 Tablespoons cocoa powder *

1/4 cup(2oz) unsalted butter

8 drops liquid Sucralose (I use EZ-Sweetz)**
Instructions:
In heat proof bowl, melt butter in microwave.

Add cocoa. Stir until smooth.
Add liquid sucrose and stir well.

If you want a little sweeter, you can add a few more drops. 8 is enough for me though.
Put chocolate mixture into a pipping bag*** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.
Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.
Makes approx. 3/4 cup of chocolate chips.
Nutritional information for 1 recipe:
Energy 581 kcal

Carbohydrate, TOTAL 24.04 g

Sugars, total 0.03 g

Fiber, total dietary 11.97 g

Protein 6.48 g

Total lipid (fat) 51.43 g
Net Carbs 12.07 g

*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.

**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar

*** If you do not have a piping bag, a small baggie will work just fine. Just use in the same way

Candice’s Low Carb Chocolate Brownies(Whey Protein)

These are rich.. and to be honest taste soo much like a full carb brownie just be sure to not overcook!

Hope you enjoy as much as I do!
8×8 pan 12 servings
Ingredients:
1 cup unsatled butter
6oz unsweetened chocolate(I just used bakers brand, you can get at any grocery store, its the blue box)
1/4 cup unsweetened dutch process cocoa powder
4 eggs
1 1/2 cup splenda
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder

1/8 teaspoon salt

2/3 cup whey protein powder( I use vanilla and this equals 2 scoops.. I don’t know how other brands work..I only have used one brand ever.. LeanFit Whey Protein Powder )

Instructions:
Preheat oven to 350F

Grease one 8×8” baking pan & line with parchment

In a heat proof bowl add butter, unsweetened chocolate & cocoa.Put over a simmering pan of water and until melted(like a double boiler).. mixing every now and then to breakup. Take off heat right before all is completely melted(you will see see a few chunks) and set aside. Still stiring until all melted.

In mixing bowl, add eggs, splenda & vanilla. Mix on HIGH speed until mixture comes to the pale yellow stage(mixture will be thick ).. this takes about 8-10 minutes
Temper egg mixture by added a little of the chocolate mixture to it quickly mixing by hand to make sure your eggs don’t cook.. then fold in rest of chocolate mixture(do not over mix)fold in whey & baking powder(and salt if you used unsalted butter)

Press into your greased 8×8” pan evenly

Bake on 350F for 16-18 minutes.

When the brownies come out of oven, it will have a bit of melted butter at top..(this happens sometimes with low carb baked goods) you can take a paper towel and dab off.. OR you can leave it. It really is up to you. The brownies come out moist even if you dab off, but it is not needed, you can leave. IF you do dab take in to account you are taking a little bit of calories and fat away, which is not a bad thing, it just makes the nutritional info a little off

Let cool in pan
cut in to 12 equal pieces

Nutritional info per 1 brownie:

Energy 261 kcal

Carbohydrate, total 8.45 g

Sugars, total 0.31 g

Fiber, total dietary 2.99 g

Protein8.56 g

Total lipid (fat)24.99 g

Net Carbs 5.46

Candice’s Low Carb Frosted Peanut Flour Cake Brownies

Okay, if you have not figured out by now I have a major fascination to brownies. It is my MOST favorite sweet treat ever. So since starting a low carb lifestyle I have been trying to come up with the PERFECT brownie recipe. I have come up with some good ones but just not perfect to me.
Here is my newest recipe. I used peanut flour this time. They really did turn out SO good that this might be my perfect brownie!
If you do not have peanut flour yet, definitely think about picking some up to try this recipe. It is a winner in my book! They are definitely not small either, I get 9 large brownies.

Hope you enjoy!

1/2 cup peanut flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup unsweetened cocoa(I use dutch process), sifted
1/2 cup Granulated Splenda
2 TB xylitol, powdered
1⁄3 cup unsalted butter, melted & slightly cooled
2 eggs
1 teaspoon pure vanilla extract
1⁄3 cup fresh brewed espresso or coffee, cooled
1/3 cup(37g) pecan or walnut, toasted & chopped *optional

Frosting

1/4 cup cocoa(I use dutch process)
1/4 cup unsalted butter, melted
10-15 drops liquid Sucralose (I use EZ-Sweetz)

Preheat oven to 350F

Grease a 8″x8″ square baking dish. Line bottom with parchment. Set aside.

In small bowl combine peanut flour, cocoa, salt, and baking powder. Set aside.

In a large bowl combine eggs, splenda, xylitol and vanilla extract. Mix with a hand whisk until combined. Whisk in melted butter & espresso(or coffee).
Last mix in your peanut flour/cocoa mixture. Stir until all combined and smooth.

Pour into prepared pan.
Bake at 350F for 18-20 minutes.

Cool completely before frosting.

In a small bowl combine ingredient for frosting. Mix until completely smooth. Adjust sweetener to your taste.
With a offset spatula, spread frosting on top of cooled brownies evenly. Place pan of brownies into refrigerator for at least 15 minuets to set up before cutting.

Cut into 9 equal pieces.

Nutritional information for 1 frosted brownie(without nuts)

Energy 203 kcal
Carbohydrate, Total 10.53 g
Sugars, total 0.66 g
Fiber, total dietary 3.07 g
Sugar alcohol 2.68 g
Protein 6.18 g
Total lipid (fat) 15.56 g

Net Carbs 4.78 g

Nutritional information for 1 frosted brownie(with nuts)

Energy 229 kcal
Carbohydrate, Total 11.09 g
Sugars, total 0.77 g
Fiber, total dietary 3.39 g
Sugar alcohol 2.69 g
Protein 6.51 g
Total lipid (fat) 18.11 g

Net Carbs 5.01 g

Candice’s Low Carb Individual Peanut Butter Cookie Brownies

I have been toying the idea of making some brownies with peanut butter, particular with peanut butter cookie dough. I would just salivate over the last few days each time I would think about it. I actually froze 2 dozen pre-scooped cookie dough balls the last time I made my Ultimate Peanut Butter Chocolate Chip Cookies. So this recipe is pretty much my last brownie recipe with peanut flour and the cookie recipe combined, just changed up a bit.

Seriously to die for! So good! I just can’t believe how low cab and calorie these ended up being. And to be 100% honest.. they do not taste low carb at all!
Recipe can be doubled.

Okay and really last sweet recipe for a while. My freezer is full and I’m out of Xylitol(which is a good thing! Need to eat and enjoy what I have already baked)

Hope you enjoy!

Makes 6 individual brownies

Ingredients:
1/4 cup peanut flour, sifted
1/2 teaspoon baking powder
dash salt
3 Tablespoons unsweetened cocoa(I use dutch process), sifted
1/4 cup Granulated Splenda
1 Tablespoon xylitol, powdered
3 Tablespoons (1.5oz) unsalted butter, melted & slightly cooled
1 egg
1 teaspoon pure vanilla extract
3 Tablespoons fresh brewed espresso or coffee, cooled
3 Tablespoons of Candice’s Low Carb Ultimate Peanut Butter Chocolate Chip Cookies (recipe )

Instructions:

Preheat oven to 350F

I use a silicone cupcake pan but if you do not have use a regular cupcake pan and line with liners. You do not need liners with a silicone pan.

In small bowl combine peanut flour, cocoa, salt, and baking powder. Set aside.

In a large bowl combine egg, splenda, xylitol and vanilla extract. Mix with a hand whisk until combined. Whisk in melted butter & espresso(or coffee).
Last mix in your peanut flour/cocoa mixture. Stir until all combined and smooth.

Place about 1 Tablespoon of brownie batter in to each individual cupcake cup in your prepared pan or silicone cupcake pan(recipe makes 6 servings). Press 1/2 Tablespoon of Candice’s Low Carb Ultimate Peanut Butter Chocolate Chip Cookie dough in the middle of eat brownie. Lastly divide the rest of batter and cover each brownie so that you no longer see your cookie dough, about 1/2 Tablespoon per brownie.

Bake at 350F for 13-15 minutes

Let cool a few minutes in pan before removing.
Can be served warm or cold.

Nutritional information per 1 brownie:

Energy 158 kcal
Carbohydrate, Total 8.51 g
Sugars, total 0.79 g
Fiber, total dietary 2.22 g
Sugar alcohol 2.69 g
Protein 6.29 g
Total lipid (fat) 11.34 g

Net Carbs 3.6 g

Here is what a silicone pan looked like. I think I picked this up at a local store for like $6. So they are pretty cheap now days.