With a title like that, it is hard to imagine this is a low-carb post......
BUT it is!!
Brownies have always ranked pretty high on my dessert-o-meter -- even as a low-carber. I've tried a lot of different recipes and although good, there was always something a little lacking. Not so with this one -- I made sure by making them several times before sharing -- these are just right in taste and just right in texture. Although they are perfect as a stand alone dessert, I find them to be beyond perfect served with my Low-Carb, Sugar-Free Vanilla Ice Cream -- yeah, beyond perfect says it all!!
2/3 c hazelnut flour
3 Tbsp dark cocoa powder
6 Tbsp erythritol or Splenda
1 tsp baking powder
pinch of salt
1/4 c heavy whipping cream
2 Tbsp melted coconut oil (you can use butter but the co gives it a subtle coconut flavor
1 egg
1/2 tsp vanilla
In a medium-sized mixing bowl, whisk cocoa powder, erythritol, baking powder and salt into hazelnut flour. Stir in cream, oil, egg and vanilla until well combined. Divide between 4 (3/4 cup size) ramekins. Bake in a preheated 350°F oven for 20-25 minutes. Allow to cool. Serve with freshly whipped cream or low carb, sugar-free vanilla ice cream.
Serves 4.
