Dana Carpender’s CarbSmart Espresso Chocolate Chip Brownies Recipe

Dana Carpender’s CarbSmart Espresso Chocolate Chip Brownies

• 1/2 cup Splenda granular (or generic)
• 1/2 cup erythritol or xylitol
• 1/2 cup vanilla whey protein powder
• 1/4 cup almond meal
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon instant coffee crystals – regular or decaf, as you prefer
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter
• 2 large eggs
• 1/4 cup water
• 8 ounces Nevada Manna sugar free chocolate chips

Preheat oven to 350

Put Splenda, erythritol or xylitol, vanilla whey protein, almond meal, cocoa, instant coffee crystals, and salt in a food processor with the S-blade in place. Pulse to combine. Add the butter, and pulse until the butter is “cut in” – well combined with the dry ingredients. Turn out into a bowl. Mix in the eggs, one at a time, beating well with a whisk after each. Then beat in the water. Finally, stir in the chocolate chips or chopped up chocolate bars. Spray an 8×8″ square pan with non-stick cooking spray, and spread batter evenly in the pan. Bake for 15-20 minutes – do not overbake! Cool, and cut into squares.

I made 25 small brownies from this – I like to have the option of having a little something, and if I want more, I can always have two. If you do, indeed, make 25, each brownie will have 3 grams of carbohydrate, and 1 gram of fiber, for a usable carb count of 2 grams. Also 3 grams of protein.

If you prefer, you can make 16 bigger brownies, at 4 grams of carb each, and 1 gram of fiber, for a usable carb count of 3 grams, with 4 grams of protein. Carb count does not include the erythritol or xylitol, since you don’t absorb them, nor the inulin in the chocolate chips, for the same reason.

© 2010 by Dana Carpender. Used by permission of the author. What do you think? Please send Dana your comments to Dana Carpender.