Low-Carb Brownies & SF Coffee Ice Cream

Saturday, December 29, 2012
Christmas dinner was wonderful -- and it was followed up by a fantastic low-carb dessert -- Low Carb (sugar and gluten free) BROWNIES and Low Carb Coffee Ice Cream.

There is not a better combination than chocolate and coffee. I discovered hot fudge sundae's made with coffee ice cream as a teenager -- YUM. When considering what I wanted to make, this heavenly combo was first in my mind.

I have had a brownie recipe in my *to-try* file for a very long time -- this was going to be the occasion to try it. My experience is that these are positively wonderful BUT they have a crumbly texture -- it is very important that you allow them to completely cool before removing from pan and cutting. Once cooled, they handle nicely and pack a great chocolate punch -- why else eat a brownie?!!

Candice's Low Carb Almond Flour Brownies

2 -100g 85% Lindt Chocolate bars
8 oz (1 cup) unsalted butter
1/2 cup Xylitol*
1/2 cup Splenda*
3 large eggs
2 teaspoons pure vanilla extract
1/4 cup unsweetened dutch process cocoa powder
1/4 teaspoon salt
1-1/4 cup ground almonds

Preheat oven to 350°F. Line 8x8-inch or 9x9-inch baking dish with parchment (or grease with butter). Place butter and Lindt chocolate in a heat-proof bowl. Place over simmering pot of water and let melt. Remove from heat when about 3/4 of the way all melted. Stir with a whisk until completely smooth. Set aside.

In a mixing bowl, add eggs, xylitol, and Splenda. Using a whisk attachment, beat on high until the mixture is pale and doubled in volume. Whisk the cocoa powder into melted chocolate/butter mixture until smooth. Quickly whisk in 1/3 of egg/sweetener mixture until combined. Using rubber spatula, carefully fold in the remaining egg mixture, almond flour, and salt. Mix just until combined. Pour batter into prepared pan.

Bake 25-30 minutes on 350°F. Let cool in pan before removing and cutting. Cut into 12 equal pieces. Net Carbohydrates: 4.41 each.
*OR 1 cup sweetener of choice

Low-Carb, Sugar-free Coffee Ice Cream

1 envelope Knox gelatin
1/4 c cold water
2 c unsweetened almond milk
1 c Splenda or sweetener of choice
1 Tbsp real vanilla
1/4 tsp salt
1-1/2 c heavy cream
1/2 c instant coffee crystals (I used Folgers)

Soak gelatin in cold water. Heat almond milk, but do not boil. Remove from heat and add gelatin, Splenda, vanilla, salt, and coffee crystals. Cool and add cream. Chill 5 to 8 hours. Pour into ice cream freezer can. Process according to manufacturer’s directions. Scoop into a freezer storage container, cover well and freeze several hours or overnight. Makes 8 - 1/2 cup servings. 4.5 net carbs per serving.

These were perfect for a special occasion but I honestly craved chocolate for a few days after eating this and recognize this is the kind of foods I cannot have around the house regularly. Can hardly wait for next Christmas :)