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These low carb brownies are so rich and fudgy it’s hard to distinguish them from the real thing. A welcoming treat for the chocolate lover’s sweet tooth.
Who doesn’t love rich and fudgy brownies? I just can’t resist them when they melt in your mouth.
I’ve always made my brownies from scratch. These low carb brownies are based on my favorite brownie recipe.
Adding polydextrose is the secret to a getting moist and fudgy brownies. If you are sensitive to it, you could try using a fiber sweetener like VitaFiber or Sukrin Fiber syrup.
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The other thing to remember is that chocolate takes on an odd flavor when Splenda is used as the sweetener. So, you’ll want to use other sweeteners. I like to use a mix of erythritol and stevia. Swerve is also a good choice.
The original recipe for these low carb brownies uses Carbquik. It’s is an excellent low carb flour option. However, it’s made from wheat so it’s not a good choice for gluten-free. So, I’ve provided an alternative using almond and coconut flour.
If you’ll be replacing the Carbquick in these low carb brownies with almond and coconut flour, you’ll want to wait to eat them. I’ve found that letting the brownies sit in the refrigerator overnight makes them much better.
I also like to take the brownies out slightly undercooked. This makes them very moist and prevents dryness. They may look raw when taking them out, but let them cool completely and they will be fine.
If you want extra rich brownies, you may want to frost them with a chocolate icing. You could use the frosting recipe from my zucchini brownies. Just click here for chocolate frosting recipe.
These fudgy low carb brownies taste very close to the original high carb recipe that I used to make. But, It’s good to know that they aren’t going to add extra fat build-up on my waist!
Sometimes I enjoy nuts in my chocolate brownies. So, I added an optional amount of nuts that could be added for those who want them.
Ingredients can vary. You may need to adjust accordingly. However, I think you’ll agree that these treats are a great way to get a chocolate fix. I often eat the brownie mix before baking. It’s hard to resist chocolate in any form!
You can see the difference in texture that you get when using polydextrose. The original brownie photo in the recipe card used both polydextrose and Carbquik. All the other photos are what it looked like when I omitted the polyD and replaced the Carbquick with 6 tablespoons almond flour and 2 tablespoons coconut flour.
Taking gluten free low carb brownies out before they test done will help them be more fudgy. And, letting them sit overnight in the refrigerator improves texture too.
Fudgy Low Carb Brownies – Gluten Free Option
Low Carb Fudge Brownies
Ingredients
- 1/2 cup polydextrose optional - see note
- 1/2 cup powdered erythritol or Swerve
- 1/4 teaspoon stevia extract
- 1/2 cup Carbquik see note
- 1/2 cup pecans chopped (optional)
- 1/2 cup sugar-free chocolate chips
- 1/2 cup cocoa
- 2 eggs
- 1/2 cup butter
Instructions
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8×8 inch pan.
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In the large bowl of an electric mixer, cream 1/2 cup butter or margarine, softened. Add 2 eggs, 1 at a time, beating well after each addition.
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Mix dry ingredients. Add dry mix to egg mixture and beat until smooth.
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Spread into greased pan and bake 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
Recipe Notes
Makes 16 brownies
Carbs per brownie: 2 g
Carbquick can easily be replaced with a blend of almond and coconut flour in a 4:1 or 3:1 ratio. I like to use about 6 tablespoons almond flour and 2 tablespoons coconut flour. You can add a bit of xanthan gum (about a teaspoon) to help with texture.
If PolyD is omitted, some may want to add a little more sweetener or a touch of blackstrap molasses. You can also replace it with a tablespoon or two of fiber syrup like Vitafiber or Sukrin clear.
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Lisa Dwyer says
These brownies look delicious. I am thinking of making them, but would like to know how many carbs/brownie. I am diabetic, so I need to keep track of my carbs. Thank you.
Lisa says
I got about 9g total and 2g net.
Connie says
Me and my family LOVEEEEE Carbquik we really don’t care if it’s good or bad for our bodies. Being overweight and diabetic is worse. So we welcome every opportunity to have lower sugar products. You only die once LOL
Lisa says
I loved Carbquik before going gluten free. That’s really my only issue with it.
Joseph says
Hpw many calories in the brownies?
Lisa says
It’s about 100 calories per brownie.
Kimberly says
Just curious — why do you no longer use the polydextrose? I happened to see the product on a product website (Honeyville) and I was researching it. Most of the info seems to be really old — can you give info regarding why you don’t use it anymore?
Thanks!
Lisa says
Even small amounts of polydextrose gives me gas and bloating. It’s just too painful for me to consume so I avoid it.
bsf says
I did not make these brownies, but after reading all the ingredients in the products you suggested, in good conscience, I can’t make them using your suggested products. These products, especially the Carbquik and polydextrose include synthetic ingredients which are horrible for your body.
Lisa says
I no longer recommend Carbquik or polyD. Carbquick can easily be replaced with a blend of almond and coconut flour in a 4:1 or 3:1 ratio. PolyD isn’t really needed and can be omitted. If PolyD is omitted, some may want to add a little more sweetener or a touch of blackstrap molasses.
Juanita says
Please, be a little more specific about the extra sweetener. Is it the stevia extract or the swerve. How much is a little? These are ingredients I’m not familiar with.
Lisa says
You could add any sweetener, but Swerve would be better as it has bulk. I would only add a little at a time to get the right sweetness.
Robin says
is there a substitute for the polydextrose
Lisa says
You can sub in a little extra sweetener. If you want a little chewiness, you may want to use a fiber syrup like Sukrin.
Dezra says
Is there another way to substitute the Carbquick?
Lisa says
I’d use about 6 tablespoons almond flour and 2 tablespoons coconut flour for 1/2 cup of Carbquik.
Lucy says
I tried these about 2 weeks ago for my husband (chocolate freak!). He LOVED them.
We made them again this past weekend for my daughter’s birthday…we did a lil’ tweaking and used as a base for a “molten” type of brownie dessert: Fantastic!
Thank you for sharing your wonderful recipes!
Lisa says
Thanks for the feedback! The molten dessert sounds great. I’ll have to try that.
Lisa says
I buy the ingredients online at netrition.com but they may also be available at local Natural Food stores. Some of the ingredients can be bought at honeyvillegrain.com as well as amazon.com.
May Ling Wu says
Looks great but where do you get the ingrediants?