I haven’t shared a low carb recipe in awhile. I tried out a few recipes that weren’t share worthy, but finally made one that I just HAVE to share.
I am not the biggest fan of cake but I love cookies and brownies. I feel like a have a good handle on low carb almond flour cookies but haven’t really been brave enough to try brownies until now.
These brownies truly taste as good as the full sugar, flour version. They are low carb, no sugar, and gluten free. They stayed moist for a full week without having to be tightly wrapped. So, without further ado, here’s the recipe:
Loved in the South’s Low Carb Brownies
3 cups blanched almond flour
1/2 tsp. salt
1 tsp. baking soda
1/4 cup unsweetened cocoa powder
1/4 cup olive oil
1 cup sweetener (I used Splenda)
1 cup Torani sugar-free caramel syrup
1 tablespoon vanilla
Preheat your oven to 350 degrees. Mix all the ingredients together until smooth. Pour into a greased pan. Bake 35-40 minutes until a knife inserted in the middle comes out dry. It may have a little bit of soft brownie stuck on it, but it should be cake-like, not runny.