Low Carb Chocolate
Sin-sational without the Sin
If you are a lover of chocolate but are on a low carb (carbohydrate) diet, there's no need to sweat since there is a wide variety of low carb chocolate available on the market. Many people who are on low carb diets are going directly to sugar free, low carb chocolate. Many of these chocolates are made without sugar, artificial colorings, artificial flavors, preservatives or sweeteners.
For thos who find sugar free chocolate to be a little harsh in flavor, there is chocolate that is still low carb but is made with a sugar substitute or sweetener. Most sweeteners used in low carb chocolate are slow or non-digestible carbohydrates and therefore they do not raise blood sugar levels in the body. This makes sugar free chocolate suitable for people who suffer from diabetes.
Low carb chocolate is available in chocolate bars, truffles and in packaged boxes of chocolates, etc. It is also available for baking with and for making sauces, cakes and desserts. Some of the most well known makers of low carb chocolate include Russell Stover, Z-Carb, Hershey's, Torras, Pure Delite bars, CarboLite and Atkins Nutritionals.
Below is a recipe for decadently dense, rich and moist low carb brownies.
Low Carb Brownies
- To make 48 brownies you will need:
- 10 oz. of cream cheese at room temperature
- 16 Tbsp. (2 sticks, 240 ml) of unsalted butter at room temperature
- 4 oz. of unsweetened chocolate, melted and cooled
- 1 cup of Splenda or another artificial sweetener or sugar substitute, like stevia
- 4 large eggs
- 2 tsp. of instant coffee granules
- 1 1/2 tsp. of pure vanilla extract
- 1 1/2 tsp. of pure chocolate extract (optional)
- 1 1/2 cups of almond meal (finely ground almonds)
- 6 tbsp. of processed cocoa powder
- 1/4 tsp. of sea salt
- 1 1/2 tsp. of baking powder
- Preheat your oven to 350 degrees F
- Butter a 13 x 9 inch baking pan and line the bottom of it with parchment paper.
- In a large bowl, beat the cream cheese and butter until it is smooth. Beat in the chocolate and sweetener. Beat in the eggs, one at a time, scraping the bowl well after each addition. Add the coffee and extracts and then beat until combined.
- In a medium bowl, mix the almond meal, cocoa, salt and baking powder. Then add to the chocolate mixture and beat it well. Scrape it into the prepared pan and smooth the top.
- Bake it for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting the brownies.
- Cover the brownies and store them in the refrigerator.