These fudge-like low-carb black bean brownies are made with soybeans. The recipe is quick to prepare so you'll be enjoying this low sugar chocolate treat in no time.
At the beginning of last year, I was experimenting with baking gluten free brownies and cakes using canned beans. During that time, I came up with a decent recipe for rich fudge brownies made with black beans. My family loved them and they would never have guessed that there were beans in it if I hadn't told them.
While I was looking through my old recipe files this past weekend, I found that black bean brownie recipe. I wasn't following a low carb diet when I wrote the recipe so it needed to be tweaked a bit. I know that black soy beans are very similar to black beans without all the carbs so it was an easy substitution.
I also switched out the agave sweetener to something low carb. Other than those changes, the recipe is the same as the original. Based on what I remember the higher carb batch tasting like, this low carb version is almost identical thanks to the sweetening power of stevia and erythritol.
If you like a dense chocolate brownie, you will love this recipe for low carb black bean brownies. It is a moist fudge brownie, not one that is more like cake. The instant coffee that is added to the mix really enhances the chocolate flavor.
The brownie batter is very thick and it will need to be spread in the pan with a rubber spatula. And, it bakes up with that crisp cracked top that you get with regular brownies.
I decided to have a treat and put a scoop of low carb vanilla ice cream on top of a warm brownie square after it came out of the oven. With a little whipped cream on top, it was as good as a hot fudge sundae.
Some of you might be worried about soy. But, I don't see any issue with having it on occasion. Black soy beans are a fantastic low carb food and they are the secret to getting fudgy low carb black bean brownies without all the carbs.
I've also used soybeans to make a delicious low carb refried beans dish which is perfect for using in a layered taco dip.
If you want dense and fudgy low carb brownies, you must give this one a try. You can also add in some chopped walnuts or homemade chocolate chips as well.
These little treats definitely satisfied my chocolate cravings. And, I even caught my husband and kids sneaking into the stash. So, this is a great little snack that might win over those not following a low carb diet.
I hope you enjoy these brownies as much as me and my family did. Next time, I may try making a healthier chocolate cake with the canned black soybeans.
Fudgy Low Carb Black Bean Brownies Recipe - Gluten Free
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Recipe
Low Carb Black Bean Brownies - Gluten Free
Ingredients
- 15 ounces black soy beans (canned) rinsed and drained
- ½ cup butter softened
- 2 eggs
- 1 teaspoon sugar-free vanilla extract
- ½ cup erythritol or Swerve
- ½ teaspoon stevia concentrated powder
- ½ cup unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- ½ teaspoon baking powder
- ½ cup chopped pecans
- ½ cup sugar-free chocolate chips
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8×8 or 9×9 inch pan
- Place the black beans in the bowl of a food processor; process until smooth. Blend in the butter. Add the 2 eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
- In separate bowl, blend erythritol, stevia, cocoa powder, instant coffee, and baking powder.
- Stir in cocoa powder mixture, nuts, and chocolate chips into bean mixture. Blend until smooth.
- Spread into greased pan and bake 25-30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
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Larry Prewitt
I’m interested in making tortillas using black soy beans.
Any ideas, dried beans making flour out of them or canned drying them somehow?
Mixing them with other flours Almond or Coconut?
Lisa MarcAurele
I'd experiment with a recipe like this: http://powerhungry.com/2018/07/1-ingredient-black-bean-tortillas-grain-free-vegan/
Barbara
Lisa, just found this recipe and was wondering why you used two different sweetners?
Lisa MarcAurele
It was written before sweetener blends were common. So I would combine erythritol with stevia myself. However, now you can just use a stevia erythritol blend. But sweet varies from person to person so you'd add anywhere from 1/2 to 1 cup.
Emily Kemp
These look so delicious what a great way to make brownies healthy!
Darin
Fantastic recipe!! Best black bean brownie recipe I have tried!
Substitutions I made:
Used Black beans instead of black soy beans
Used sliced almonds instead of pecans
Put cacao nibs on top instead of chocolate chips
Used 1/4 cup + 1 teaspoon organic Pyure Stevia sweetener
Marilyn
Where do you find the black soy beans? I can only find black kidney beans.
Lisa
My grocery store sells them in the natural foods section. The brand is Eden.
zandi
Hi again Lisa, I finally made the soybean brownies.What ever gave u the idea to use beans?They are great .I didn't change a thing.
Lisa
This is my favorite low carb brownie recipe. I used to eat the sweet Asian bean cakes which were a favorite of mine and then heard about using beans as a substitute for flour in baking.
zandi
you did say the beans were rinsed and drained in the ingredient list have noy tried yet but can't wait
christy
I just had to tell you how great these turned out! I was skeptical about the beans as I had never used them in baking. My 11 yo daughter is a good, well rounded eater but her absolute most hated food is black beans.
I used the regular black beans as that is what I had and followed the recipe almost exactly. They turned out great, cakey and moist. My whole family has enjoyed them but the one who has eaten 3/4 of the pan today is my daughter! Of course I would never blow the secret 🙂
Miss Meghan @ scratch-made wife
I've been looking for a low-carb black bean brownie recipe, and your photos are selling me on the recipe. They look awesome! I wonder if I can make them without the husband knowing they have beans in them ... 😉
Lisa
I've made these several times and no one could ever tell there were beans in them. I did tell them after they ate them and everyone was very surprised. If you don't tell, your husband will never know.
Mary
Lisa, I've been trying (struggling) for a awhile to bake a decent low-carb brownie, and your recipe yielded the best results yet. I was impressed. I made a few additions, in the form of 1 oz. melted, cooled unsweetened chocolate, 1/8 tsp. salt, and more nuts (a full cup of pecans); I also omitted the chocolate chips, but otherwise I did everything just as you did, and the brownies were yummy. They were cakey but moist, with a good rich chocolate flavor. I think the use of the coffee granules works well.
Lisa
Mary - Thanks for the comment with your variations. I do love the rich brownies that the soy beans make. I will try these again with your changes as I don't always have low carb chocolate chips on hand.
Freed Willie
Made these last night and OMG - they are delish! Hubby said best low carb thing I've baked so far. Thank you for the recipe!
One question - recipe didn't state if I should, but I went ahead and drained and rinsed the beans. As a result, batter seemed too thick even before adding dry ingredients, so I added some unsweetened plain almond milk and got lucky (not sure how much I added, but they turned out perfectly - nice consistency,and fudgy, not dry. I made them in a 12 x 12 pan and they were done in 22 minutes. How do you handle the liquid part??? Again, thanks for the awesome recipe. Looking forward to trying more of yours. 🙂 Willie
Lisa
Oops. I guess I forgot to include the part about rinsing and draining the beans. As for the liquid, my batter was extremely thick and difficult to spread. I didn't think about adding almond milk, but it sounds like a good idea. I may try 1/4 cup of unsweetened almond milk next time based on your comment. I'm so glad you enjoyed the recipe.
Dinners & Dreams
I have made black bean brownies but not soy bean. I can wait wait to try this and compare.
Nisrine