Sugar-Free Chocolate Brownie Recipe for diabetics
An easy decadent sugar-free chocolate brownie topped with sugar-free chocolate ganache
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Servings: 16
Calories:
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Ingredients
Brownies
- 3/4 cup Almond Flour
- 1/4 cup All-Purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 cup granulated Splenda sweetener
- 3/4 cup butter
- 3 eggs
- 1 tsp vanilla extract
Chocolate Ganache
- 1 cup sugar-free chocolate chips
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (180°C)
- Line your 8 by 8 inch baking pan, with parchment paper.
- Grease the parchment paper.
- Sift the All-purpose flour, cocoa and almond flour, into a mixing bowl.
- stir in baking powder.
- In a large mixing bowl, cream together the butter and sweetener
- Add eggs and vanilla and beat on low speed until combined
- Add dry ingredients and mix a few spoonfuls at a time, until well mixed.
- Pour batter into the parchment lined baking dish and smooth out using a silicone spatula.
- Bake in the oven for approximately 20 - 25 minutes, until a toothpick comes out clean when inserted into the center.
- Let cool slightly and cover in ganache.
- After pouring ganache onto brownies, spread evenly over the top and let cool.
Ganache
- In a small saucepan, bring the heavy cream to a simmer.
- Add the chocolate chips and stir continuously until the chocolate is entirely melted and the sauce is smooth and shiny.
- Let cool slightly and then spread over the baked brownies,
- Let cool, to set before serving.
Notes
If you desire a sweeter brownie, you can add some liquid sweetener, such as Liquid Stevia, into the batter when mixing. Adding the liquid sweetener will not make the batter too thick, and will result in a sweeter brownie, if desired.
