Flourless (Low Carb) Brownies

• 1 cup finely ground almonds
• 1 3/4 cups Splenda sugar substitute
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 ounces unsweetened chocolate, chopped
• 1 cup unsalted butter
• 4 extra large eggs (beaten)
• 2 teaspoons vanilla
• 1 cup toasted & chopped pecans (or walnuts)
• topping
• 5 ounces cream cheese (optional)
• 2 tablespoons Splenda sugar substitute (optional)
• 1 tablespoon cream (35% or heavy) (optional)
• 1 cup whipped cream (35% or heavy - whipped stiff) (optional)

1. Preheat oven to 350.
2. Grease well a large baking pan (9 x 13).
3. Over a medium bowl, sift ground almonds 3 times.
4. Add Splenda, salt& baking powder- mix well.
5. Meantime over double boiler or in microwave, melt butter& chocolate.
6. Once melted, remove from heat& quickly whisk in eggs (should be pudding-like consistency).
7. Add melted chocolate/butter/eggs mixture to dry ingredients.
8. Mix well then add chopped nuts, mix well again.
9. Pour into well greased pan& bake for 15-20 minutes (check after 15 minutes- do not over bake).
10. While brownies are baking prepare topping: Allow cream cheese to come to room temperature.
11. (Using hand mixer) blend in Splenda& add cream.
12. Fold in whipped cream.
13. Mixture can rest in fridge while brownies cool then either shmear onto cut brownies, or pipe rosettes.
14. These brownies also freeze well (even with topping).
15. For those than can afford additional carbs, drizzle a small amount of chocolate sauce on top of the rosette& scatter a few fresh raspberries on the plate.
16. Enjoy!
17. 48 Bite Size Brownies@ 2.
18. 5 minus 0.
19. 7 gr.
20. fiber= 1.
21. 8 carbs each or 24 good sized Brownies@ 3.
22. 6 carbs each.

ground almonds, splenda sugar substitute, baking powder, salt, chocolate, unsalted butter, eggs, vanilla, pecans, topping, cream cheese, splenda sugar substitute, cream, whipped cream

Taken from www.food.com/recipe/flourless-low-carb-brownies-75680 (may not work)