I’ve tried several low carb brownie recipes and just wasn’t happy with how they turned out. The recipe below was adapted to reduce the carbs by substituting the maple syrup or honey for a sugar-free maple flavoured syrup. The result was not too bad - soft and moist, but I think next time a few sugar-free chocolate chips stirred into the batter would make them even nicer.
Ingredients
1/4 cup (26 g) coconut flour
3/4 cup (60 g) unsweetened cocoa powder
1/2 teaspoon salt
4 large eggs
3/4 cup (159 g) maple syrup or honey
2 teaspoons vanilla extract
1/3 cup butter (75g), ghee or coconut oil, melted OR unrefined oil (such as avocado or olive oil)
Method
Preheat your oven to 350°F (180°C or gas mark 4).
Line the bottom of an 8 inch (20cm) square baking pan with parchment/baking paper.
Using a whisk, mixer or food processor, combine the flour, cocoa, salt together. Add the eggs, maple syrup, and vanilla and mix well or process in a food processor. Add the butter or oil in and mix or process until well blended.
Let the batter sit for 5 minutes and blend or process once more. Bake for 25 minutes or until a toothpick inserted in the middle of the brownies comes out clean.
Cool fully before slicing. They will be very moist when first out of the oven, but upon cooling they firm up. Store sealed for a few days at room temperature, or in the refrigerator for a few weeks.
The original recipe suggested cutting into 12 squares, which is a fair size. But if you cut my version into 24 squares, each comes in at just under 9g carbs.