Makes 16 pieces
Ingredients:
- 175g soft butter (0g)
- 100g xylitol (50g)
- Almond flour (can buy in Holland & Barratt) 75g (0g)
- 40g unsweetened cocoa powder (0g)
- Three eggs (0g)
- 175g dark chocolate (at least 85% solids) (33g)
Method:
1. Preheat oven to 180°C. line a square tin with greaseproof paper
2. Melt the chocolate – break into squares into a bowl and balance over a pan of boiling water
3. Mix the butter, cocoa, xylitol and eggs in a bowl
4. Add the flour and slightly cooled melted chocolate and mix well until you have a think, smooth batter
5. Pour into your tin and bake for 25 mins
6. Let the brownies cool before you remove them from the baking tin. They will be very soft when warm, but will firm up as they cool.
Total carbs = 50g + 33g = 83g. 83g ÷ 16 = 5.2g = 5g carbs per brownie