Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
Ingredients
300gms of 75% dark chocolate (you can use 85 or 90% if you wish & this will lower the carb count further)
175gs Xylitol
160gs Butter
1 tbs Ground Almonds
1 tsp Vanilla Extract
1 tbs Coffee ( a good instant is fine)
6 Medium Eggs or 5 Large ones
Method
Pre-heat your oven to 180c
Break the chocolate into small pieces, cube the butter, combine both with the vanilla extract, coffee & xylitol in a glass bowl & melt over simmering water, or a microwave safe jug and microwave until you have dissolved the xylitol as much as you can, taking care not to burn the mixture if you are using the microwave.
Add the ground almond to the eggs, beat together thoroughly, trying to get as much air into the mixture as you can.
Let the chocolate mix cool, then fold in the eggs carefully, this will incorporate more air into the cakes, giving them their rise, so gently does it.
Divide between 18 cup cake cases, you can make larger ones if you use muffin trays around 12, or cook as a whole cake in a 1lb bread tin.
Bake at 180c for thirty minutes checking after approximately 25 minutes since oven temperatures will vary.
The cake will be quite soft/ moist at this stage, leave to set in a cool place , I let them cool for around 20 minutes then popped them in the fridge for a further 15.
This recipe gives a good soft/moist chewy texture.
I have calculated these are approximately 7.7 carbs per brownie.
300gms of 75% dark chocolate (you can use 85 or 90% if you wish & this will lower the carb count further)
175gs Xylitol
160gs Butter
1 tbs Ground Almonds
1 tsp Vanilla Extract
1 tbs Coffee ( a good instant is fine)
6 Medium Eggs or 5 Large ones
Method
Pre-heat your oven to 180c
Break the chocolate into small pieces, cube the butter, combine both with the vanilla extract, coffee & xylitol in a glass bowl & melt over simmering water, or a microwave safe jug and microwave until you have dissolved the xylitol as much as you can, taking care not to burn the mixture if you are using the microwave.
Add the ground almond to the eggs, beat together thoroughly, trying to get as much air into the mixture as you can.
Let the chocolate mix cool, then fold in the eggs carefully, this will incorporate more air into the cakes, giving them their rise, so gently does it.
Divide between 18 cup cake cases, you can make larger ones if you use muffin trays around 12, or cook as a whole cake in a 1lb bread tin.
Bake at 180c for thirty minutes checking after approximately 25 minutes since oven temperatures will vary.
The cake will be quite soft/ moist at this stage, leave to set in a cool place , I let them cool for around 20 minutes then popped them in the fridge for a further 15.
This recipe gives a good soft/moist chewy texture.
I have calculated these are approximately 7.7 carbs per brownie.