As requested, here are some Low carb sugar free brownie recipes.
Please keep in mind that for
some people, using the splenda as the only sweetener ina recipe using chocolate sometimes results in bitterness to the tastebuds of some individuals. However, for some people, the splenda tastes just fine used as the only sweetener with chocolate. It is always best to use at least two sweeteners with chocolate recipes. Three is ideal.
Some sweeteners that you can buy in regular stores:
Malitol-some stores in health food section
Sweet and Low
xylitol-Some stores in health food section
Splenda
Equal
Diabetisweet (both brown and reg)-available at super walmart int he pharmacy area near the diabetic supplies
Stevia or Stevia Plus (Both liquid and powder-Available in many grocers in the health food section.
The Liquid has no carbs!
If you chose to use more than one sweetener, be sure to read the containers to see how they measure in regards to sugar and use an equivalent number of all your sweeteners of choice.
Here are the recipes. I will post more later.
Sherrielee's Decadent Brownies:
1 cup butter
3 tbsp oil
1 1/4 cups
Splenda/Maltitol (Maltitol cuts the after taste!)
2 tbsp vanilla
9 tbsp
cocoa powder
4 large eggs
1 cup ground
almond flour
1/2 teaspoon baking powder
dash salt
Chewey Brownies
1/2 cup butter
1/2 cup cocoa
1 cup
splenda
2 eggs, beaten
1 tsp vanilla
dash salt
1/4 cup
almond flour
1/4 cup oat flour
1/4 cup chopped walnuts
Preheat oven 350. Melt butter. Add cocoa and blend until smooth. Add splenda and vanilla; blend til creamy. Add eggs and beat. Add flour and blend, but don't overbeat. Stir in nuts. Butter and (almond) flour 8x4" loaf pan. Bake 25 min.
Total: 72 carbs, 21 fiber (51 NET carbs), 1562 Calories, 137 fat, 54 protein. 8 brownies @ 6 carbs, 195 Calories, 17 fat, 7 protein.
Low Carb Brownies
Makes about 48
1 cup
ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans
Preheat oven to 350 F. Butter a 9" x 13" cake pan. Stir together almonds, baking powder, salt and Splenda; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.
Note: 1.8 net carbs per square
LCBROWNIES
6 tablespoons butter, softened
8 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
2 eggs
4 ounces unsweetened chocolate, melted
3 ounces almond flour, 3/4 cup
1 teaspoon baking powder
1 teaspoon vanilla
Cream butter and cream cheese in large bowl. Add Splenda and eggs; beat well. Add chocolate. Mix almond flour and baking powder; add to batter along with vanilla. Spread in greased 8x8" baking pan. Bake at 350º 20-25 minutes, until a toothpick comes out clean.
Makes 9-16 servings
Can be frozen
With granular Splenda:
Per 1/9 Recipe: 305 Calories; 29g Fat; 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs Per 1/16 Recipe: 172 Calories; 16g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs 
