• Low Carb Fudge Brownies

    1 vote
    Low Carb Fudge Brownies
    Cook: 30-35 min Servings: 1
    by Pam Solomon
    67 recipes
    If you are a chocoholic like me, you are going to love these gooey brownies! They are so rich and moist with no added sugars. I also use powdered Erythritol for this recipe and for my cakes as well. Reason being, Erythritol turns back to a crystalline texture when it cools. Using the powdered variety helps keep the texture smooth after your baked goods cool. You can make your own powdered Erythritol by grinding the granulated variety in your blender until very fine. If you choose to use the granulated form, just eat the brownies while they are still warm. Also, vegetable glycerin helps to retain moisture when using sugar substitutes, just make sure you only use food grade glycerin. I use one sold by Now Foods. I was pleasantly surprised with the taste and texture of these brownies, simply delicious!


    • 1/2 cup extra light tasting olive oil, or melted butter
    • 2 tbls food grade vegetable glycerin (to help retain moisture)
    • 3/4 cup sugar-free chocolate chips
    • 1/4 cup Hershey's Special Dark unsweetened cocoa
    • 3/4 cup powdered Erythritol (not granulated)
    • 3/4 cup Splenda
    • 3 large eggs
    • 1 tablespoon vital wheat gluten flour or 1 tsp guar gum
    • 1/2 cup Carbalose flour or almond meal
    • 1/2 cup oat flour
    • 1/2 tablespoon baking powder
    • 1/2 cup chopped walnuts


    1. In a medium size sauce pan, over medium low heat, melt butter or add the light olive oil. Add Erythritol, cocoa and 1/2 cup of the sugar free chocolate chips, stir until the Erythritol is completely dissolved and chips are melted. Remove from the heat and add the glycerin, cool slightly. Pour chocolate mixture into a large mixing bowl and beat in the eggs and Splenda. In another bowl stir together the baking powder, guar gum or wheat gluten, oat flour, Carbalose or almond meal and walnuts. Stir into the chocolate mixture. Spread into a greased 8x8 baking pan for thick brownies or a 9x13 pan for thinner brownies. Sprinkle remaining 1/4 cup chocolate chips over the top. Bake at 325 degrees for 45 minutes if using 8x8 or 30-35 minutes if using 9x13. Be careful not to over bake the brownies, they will become dry. These taste totally sinful!

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    • ShaleeDP
      Looks like a nice dessert to try soon.

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