As someone who loves chocolate and loves brownies the idea of having any diet without them in it was a tough pill to swallow. These Gluten Free Low Carb Brownies are a perfect substitute for the traditional brownie. If you like nuts or sprinkles it’s so easy to dress these up and make them even better. While I used Black Soy Beans in this recipe due to the lower carb count, you can easily substitute the less expensive traditional Black Beans for only a slight increase in carbohydrate count.
1 Can Black Soy Beans (or Black Beans)
3/4 Cup Egg Whites
1 Tablespoon PB2
2 Tablespoons Unsalted Butter Melted
3/4 Cup Splenda
2 Packets Instant Coffee
1/4 Cup Unsweetened Cocoa Powder
1 Teaspoon Vanilla Extract
1/2 Teaspoon Baking Powder
Optional: Nuts or sprinkles for topping.
In a blender or food processor blend together all ingredients except for toppings until smooth.
Pour into greased 8×8 pan
Bake at 375 degrees for 25 minutes or until toothpick inserted in center comes out clean
These brownies are very dense and moist. The instant coffee and PB2 help mask the “beanie” flavor and create a richer chocolate flavor that you will love. These do need to be stored in the refrigerator in an air tight container. These Gluten Free Low Carb Brownies are a hit with everyone in our house and are sure to be a great choice in your home too!