My Best Low Carb Brownies*

Well, after months of messin’ around with all sorts of ingredients, and a lot of bean recipes, I’ve come up with my own.

And I’m pretty happy with it. I still find that it dries out quickly so it works best with some ice cream or some mousse as a foil, but otherwise the taste works just fine.

I know the ingredients aren’t easy and are expensive in some cases. I urge you to buy in bulk, and buy the base item and use your food processor to make the “flours”.

INGREDIENTS:

• 1/2 c almond flour
• 1/4 c coconut flour (I use dried unsweetened flakes and whirr them in the food processor)
• 1/4 c oat flour (regular oat meal whirred in the food processor)
• 1/4 c whey protein
• 1/4 quinoa flour
• 1/2 c cocoa powder unsweetened
• 1 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 c sugar substitute of your choice
• 3 eggs
• 1 tsp vanilla
• 1/2 c mayonnaise
• 1/2 c bittersweet chocolate chips
• 1/2 c walnuts chopped

INSTRUCTIONS:

1. Whisk together all the dry ingredients except the sugar in a bowl.
2. Whisk the sugar and wet ingredients in another bowl.
3. Add the wet to the dry and mix until well mixed.
4. Ad the chips and the nuts.
5. Place in a well-greased 9 x 9 pan.
6. Place in a 350° pre-heated oven for about 35-40 minutes, until a toothpick comes out dry.
7. Cool on a rack in the pan.

SERVES: 9

NOTES: you can change up the nuts of course and the chips if you prefer something else. Don’t over bake…It’s better to be slightly wet in the middle than too dry.

SOURCE: Sherry Peyton

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