Yes, I did saw low-carb brownie, but you say, ” It’s just not possible.” It is possible! It all depends on what type of flour you use. Now remember I am not saying “low-calorie” just low-carb.
I am of the insulin resistant population and I have recently discovered coconut flour. It’s high in fiber and low in net carbohydrates. I also recently discovered Xylitol a natural sweetener made from Birch bark that doesn’t really effect blood sugar levels. This is really my trial run on both items.
You can procure coconut fiber from a health food store or the internet. If you are lucky maybe your grocery store even carries it. You can get Xylitol from a health food store or the internet.
- 1/3 cup butter or coconut oil
- 1/2 cup cocoa powder
- 6 eggs
- 1/2 cup crystalized xylitol
- 1/2 TSP salt
- 1/2 TSP vanilla
- 1/2 cup sifted Coconut flour
- 1/2 cup coconut milk
- 1/4 cup + 1/8 cup flaked coconut
The basis for this recipe is the “brownies” recipe from “Cooking with Coconut Flour” by Bruce Fife, but I tweaked it to make it more coconut-ey and to use no sugar.
First of all, put the butter and cocoa powder in a saucepan and cook this mixture until melted on the stove, or you can do it in the microwave in a microwave safe bowl if you like to use microwave ovens.
Put the six eggs in another bowl. Add the vanilla, salt, and xylitol. Xylitol really absorbs moisture so your egg mixture will get a little thicker. Using a sifter or fine meshed sieve sprinkle a little bit of coconut flour into the egg mixture at a time. I have noticed coconut flour has a tendency to clump up, so only sprinkle in a little bit at a time. After that is done, stir in the 1/4 cup of flaked coconut. Then stir in about a spoonful at a time of the cocoa and butter mixture. It may still be a little hot, so that is why it is being tempered. Continue to add the chocolate mixture in this manner.
Now stir in the coconut milk. We are adding this to keep the brownie moist. Nobody wants a dry brownie. This also adds more flavor.
Spray a brownie pan with non-stick spray, or your choice of lubricant and put the batter in the pan. Sprinkle the 1/8 cup of flaked coconut on top. The coconut on top is going to get toasted while the brownie is baking making for a nice crunch.
Bake in a 350 degree Fahrenheit oven for 30-35 minutes.
Let cool a few minutes before eating. Coconut flour does not stay together like regular wheat flour because it lacks gluten, so use a flat spatula to remove brownies out of the pan. Eat and enjoy!