Dr Lucy's Low Carb Brownies
Dr Lucy's Low Carb Brownies
In this episode of Cooking, Coaching and Conversations, Dr Lucy cooks low carb chocolate brownies using Lakanto brown sugar replacement. She also shows her homemade kombucha from the previous episode and we discuss Continuous Glucose Monitors. Do they tell the whole story?
Ingredients:
- 200g 70% Lindt chocolate
- 85g butter cut into 1cm cubes
- 2 large eggs (55-60g each)
- 1 teaspoon vanilla extract
- 150g Lakanto brown sugar replacement
- 1 cup (90g) almond meal
- 1/4 teaspoon salt
Instructions:
-
Preheat your oven to 180°C (325F).
-
Grease and line a 20 x 20cm pan with baking paper. Leave excess overhang to make it easy to pull out.
-
In a heatproof glass bowl, break the Lindt chocolate into smaller pieces and add the butter and salt. Melt together over a pot of simmering water, creating a double boiler. Stir occasionally until melted and well combined. Remove from heat and allow it to cool for 5 minutes.
-
While the chocolate mixture is cooling, in a separate bowl, whisk together the eggs until well beaten. Set aside.
-
Once the chocolate mixture has cooled slightly (to avoid scrambling the eggs), add the lakanto, vanilla and beaten eggs into the chocolate mixture, whisking to combine.
-
Add the almond meal and mix very well until combined.
-
Pour the brownie batter into the prepared brownie pan, spreading it evenly. Smooth the surface
-
Bake in the preheated oven for about 20-25 minutes or until the edges are set but the center is still slightly soft.
-
Remove from the oven and allow the brownies to cool completely in the pan before slicing into squares. You want it to be moist.
These low-carb brownies are rich and decadent. Feel free to add chopped nuts or a sprinkle of cinnamon for a festive touch if desire. Enjoy your delicious low-carb brownies!
