Finally, the low carb brownie you were looking for.

November 13, 2022
0 Ratings
Photo by Brian Coppola
  • Prep time 1 hour
  • Cook time 45 minutes
  • makes 16
Author Notes

Finally. I was still not happy with the earlier versions, as tasty as they were, from a consistency standpoint. So I rebooted. I did some more reading on methods used for from-scratch brownies rather than the worrying about the low-carb ones. The new-old ideas here were inspired from Chef John at Food Wishes (beat the wet/egg ingredients to a froth, fold in pre-mixed dry) combined with other stuff I had done before (using sour cream and added high quality cocoa). No sugar. No high carb flour. Cakey result. —Brian Coppola

What You'll Need
  • 5 ounces Callebaut unsweetened chocolate (available in blocks from Whole Foods), chopped fine
  • 1/2 cup melted butter
  • 3 large eggs
  • 2/3 cup granular Swerve (sifted)
  • 2/3 cup sour cream
  • 2/3 cup almond flour
  • 1/3 cup powdered [Drost] 100% Cocoa
  • 1 tablespoon culinary gelatin (Great Lakes Wellness, unflavored beef gelatin; I assume any will work)
  • 1/2 tablespoon baking powder
  • 1 teaspoon vanilla
  • 2 tablespoons Black Walnut extract
  • 3 cups chopped Black Walnuts
  1. 8x8 metal baking pan lined with parchment (spray first for better stick)
  2. Put into 3 bowls: (1) chopped chocolate; (2) eggs, Swerve; (3) almond flour, cocoa, powder, gelatin (sifted together)
  3. Beat the egg/Swerve mixture to light yellow froth. Add vanilla, black walnut extract, sour cream, mix again to light consistency.
  4. Add the melted butter to the chopped chocolate; mix to melt, be sure it is relatively cool. Add the chocolate-butter mixture to the egg mixture, beat well.
  5. Add the dry ingredients to the wet, fold in to mix but keep as much air as possible.
  6. Fold in nuts and pour the mixture into the pan.
  7. Bake for 45 minutes in a 350 F oven (rises as it bakes, firms up well).
  8. Remove and cool down the entire pan on a wire rack before lifting the parchment and cooling the rest of the way before cutting.

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