OUT-OF-THIS-WORLD Carbalose Brownies

[EnglishLit]

I've had success using Vitafiber in all recipes calling for either corn syrup or Poly D.

I might try this recipe after we're done with all of our Thanksgiving goodies.

[CarolynF]

Try it and report back please!

[EnglishLit]

I tried a modified version of this recipe with vitafiber instead of poly-d, and the texture came out chewy and fudgy.

I'm going to have to make it again, because I used a recipe I found on pinterest suggesting using coconut oil instead of butter, and that was absolutely no good.

[susieqrn]

English - did you use the syrup or the granular Vitafiber? And did you use it 1:1 for the polyD?

[judytab]

I would also like to know what form of Vitafiber was used in place of polyd.

[replay]

Originally Posted by Kevinpa

this is the same as scott123's brownie recipe.


Wet

1 stick butter (salted)
2 ounces Nestle's unsweetened chocolate

2 large eggs
1/2 teaspoon vanilla
1 packet Sweet One Ace-K
13 drops sweetzfree (1/2 C. splenda equivalent)

Dry

1/2 cup Carbalose flour 50 g
1 cup polydextrose 180 g
1/4 cup granular erythritol 54 g

1/2 C. Chopped Pecans (optional)

Preheat the oven to 275 degrees. Butter an 8x8 pan.

I made a half batch of these. 275 degrees must be a typo? Anywho, I cooked them longer......delish!

This was my first time using Carbalose and polyd.

[EnglishLit]

I used the powder version of vitafiber, half a cup.

[EnglishLit]

Okay, so I made another pan of Carbalose/Vitafiber brownies again, since the coconut oil ones came out so terribly. Brownie texture and degrees of fudginess are really a personal thing, but I think that these are the best I've ever made, and I'm done experimenting. I added the baking soda because it is added to box brownie mixes, and I like my brownies to be fudgy but a little fluffy at the same time, I'm not a fan of dense brownies that resemble fudge candy.

The recipe I used:

1½ sticks salted butter (melted)
½ cup brown sugar substitute (I used Just Like Sugar)
1 1/2 cups sugar substitute (I used a combo of JLS, erythritol and xylitol)
½ cup vitafiber powder
3 eggs
1 egg yolk
2 teaspoons vanilla
1 cup cocoa powder
⅓ cup Carbalose
1/4 tsp baking soda
1/2 cup water

I mixed all of the dry ingredients first with the vitafiber, and then added the butter and liquid and I pretty much just mixed everything in a big bowl with a paddle until well blended. The batter can get really thick, so add a little water if needed. The consistency should be just a tad thicker than you would find in a box brownie mix. Pour into a greased 8x8 pan and bake in a 350 degree oven until the center is just set.

[Charski]

And you SWEAR that the Vitafiber does not cause GI distress? PINKY SWEAR!!

I might get some and try it. That recipe sounds TOO good to pass up.

[ouizoid]

char--VF is good--I am a canary in the mineshaft for tummy troubles. VF is fantastic.

[Charski]

Ouis, you 'n me, we've been watching each other's backs for YEARS AND YEARS now so if you say no tummy troubles - I'll give it a try!

[EnglishLit]

lol Double pinky swear that it causes ZERO gastric distress for me and my family! I promise. It is so wonderful basically having corn syrup and "honey" again for recipes.

[Charski]

Thanks, EL! I read all about this and prebiotics in general to DH and he says, BUY the stuff already!

[Ann1]

Dear Englishlit,

I know you posted this recipe a few years ago. How did you like it, do you still use this as your "go to" brownie recipe or have found a better one?

My favorite so far is Amazing Fudgy Keto Brownies by Martina Slajerova, but I am always open to something better!

[EnglishLit]

Hi,

Yes, I still use this recipe, as well as a couple of recipes from King Arthur. One has zucchini, the other is just a regular fudge brownie recipe. I use them both, and just add about 1/4 cup of vitafiber syrup to give it that chewy, fudgy consistency.

[WonderBird]

EnglishLit, did you by any chance mean baking powder instead of baking soda? Powder is what makes things fluffy, so I thought I'd double check before I bake these. I appreciate all the brownie discussion because I'm having chocolate cravings from heck, and trying to drown them with chocolate flavored tea!

Originally Posted by EnglishLit

Okay, so I made another pan of Carbalose/Vitafiber brownies again, since the coconut oil ones came out so terribly. Brownie texture and degrees of fudginess are really a personal thing, but I think that these are the best I've ever made, and I'm done experimenting. I added the baking soda because it is added to box brownie mixes, and I like my brownies to be fudgy but a little fluffy at the same time, I'm not a fan of dense brownies that resemble fudge candy.

The recipe I used:

1½ sticks salted butter (melted)
½ cup brown sugar substitute (I used Just Like Sugar)
1 1/2 cups sugar substitute (I used a combo of JLS, erythritol and xylitol)
½ cup vitafiber powder
3 eggs
1 egg yolk
2 teaspoons vanilla
1 cup cocoa powder
⅓ cup Carbalose
1/4 tsp baking soda
1/2 cup water

I mixed all of the dry ingredients first with the vitafiber, and then added the butter and liquid and I pretty much just mixed everything in a big bowl with a paddle until well blended. The batter can get really thick, so add a little water if needed. The consistency should be just a tad thicker than you would find in a box brownie mix. Pour into a greased 8x8 pan and bake in a 350 degree oven until the center is just set.

[Izzysdream]

Originally Posted by WonderBird

EnglishLit, did you by any chance mean baking powder instead of baking soda? Powder is what makes things fluffy, so I thought I'd double check before I bake these. I appreciate all the brownie discussion because I'm having chocolate cravings from heck, and trying to drown them with chocolate flavored tea!

I would guess so, I looked up around 10 low carb brownie recipes and they all used baking powder. I don't think she has been on the forum this month.

[EnglishLit]

Most of the brownie mixes on the market use baking soda, so that's what I decided to use. I don't like cakey or fluffy brownies, which baking powder would produce and I found that using just a tad bit of baking soda helped give it a rise while keeping it fudgey. If you want fluffy cake like brownies, then use baking powder.

lol And yes, I'm on this forum nearly every other day.

[Izzysdream]

Originally Posted by EnglishLit

Most of the brownie mixes on the market use baking soda, so that's what I decided to use. I don't like cakey or fluffy brownies, which baking powder would produce and I found that using just a tad bit of baking soda helped give it a rise while keeping it fudgey. If you want fluffy cake like brownies, then use baking powder.

lol And yes, I'm on this forum nearly every other day.

Sorry EnglishLit, brain farts. LOL

[sbwertz]

This is my favorite. You might try vitafiber as a sub for the PolyD if the PolyD causes you problems.

Chewy Chocolate Brownies

3 ounces sugar free chocolate
1/2 cup erythritol, Swerve, Truvia, etc.
another artificial sweetener equal to ½ cup sugar (I use liquid sucralose) (both sweeteners necessary for flavor.)
2/3 cup polydextrose
2 eggs
2 tbsp oil
1/4 cup sugar free honey
2 tsp vanilla extract
1/2 cup wheat protein isolate 5000
1/2 cup Carbalose flour
1/4 cup Hershey’s Special Dark cocoa (regular cocoa works but won't be as chocolaty.)
1/2 tsp baking soda
1/8 tsp salt
1 cup chopped pecans or walnuts (optional)

Preheat oven to 350 degrees

In a microwave, melt the chocolate and stir until smooth.

In a large bowl, beat the erythritol, polydextrose, eggs, oil, sugar free honey, and vanilla. Beat in the chocolate until blended. Combine the flours, cocoa, nuts, baking soda and salt; beat into the chocolate and sugar mixture just until blended.

Pour into a 13” x 9” baking pan coated with cooking spray. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into 18 squares.

Makes 18 brownies at 4g carbs each (with nuts).

[WonderBird]

I've been making a lot of floopsie bread, and it really does not taste eggy at all. I'm wondering if chocolate could be added to it to convert to brownies? Can any of you better bakers than me come up with anything for that?

[Soobee]

I found these recipes. I haven't tried them.

Chocolate Oopsie Muffins Low Carb Lovelies
3 large eggs (at room temperature), separated
Pinch cream of tartar
¼ cup spreadable cream cheese, softened
5 tbsp granulated sugar substitute
3 tbsp unflavored whey protein powder
2 tbsp unsweetened cocoa powder
2 tbsp sugar-free maple syrup
½ tsp vanilla extract
Pinch salt
2 tbsp unsweetened shredded coconut, for sprinkling
Preheat oven 300°F. Lightly grease a 6 cup capacity silicone muffin tray with oil spray. In a medium bowl and using electric beaters, whip egg whites and a pinch of cream of tartar until stiff peaks form. In another medium bowl and using the same beaters (unwashed), beat together egg yolks, cream cheese, granulated sweetener, protein powder, cocoa powder, maple syrup, vanilla & salt until well combined. With a rubber spatula, stir about 3 tablespoon of the egg whites through the yolk mixture to lighten. Gently fold through remaining egg whites, taking care not to deflate the whites too much. Spoon mixture evenly into your silicone tray, and sprinkle with shredded coconut. Bake for 30 minutes. Remove and cool completely before removing muffins from the silicone tray.


Chocolate Oopsie Slab Angelina Low Carb Friends
3 eggs, separated
Pinch cream of tartar
1 ½ scoops chocolate protein powder
2 heaped tsp cocoa
Sweetener, to taste
SF maple syrup, to taste
Preheat oven 325F. In one bowl, beat egg whites with cream of tartar until stiff peaks form. In a separate bowl, beat egg yolks, cocoa, protein powder, sweetener and maple syrup until combined. With a spatula, gently fold a ¼ of the egg whites into the chocolate mixture, then add the rest of the whites and fold through until combined. Spread mixture into 1 large rectangle onto prepared cookie sheet, and bake for half an hour. Take oopsie slabs out of oven and allow to cool completely on the counter.

Whoopie Pies Living Low Carb
3 large eggs
Pinch of cream of tartar (1/8 tsp.)
3 ounces cream cheese (Do not soften)
2 Tbsp. cocoa powder
½ tsp. of vanilla extract
3 packets of Splenda
Preheat oven to 300 degrees F. Separate the eggs and add cream cheese, cocoa powder, vanilla, Splenda to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 10 mounds. Flatten each mound slightly. Bake about 30 minutes (You want them slightly softer, not crumbly). Using a cookie scooper, made 10 equal size mounds and bake as normal (25-30 min.). Set the whoopie pies on cooling rack to cool completely.

[WonderBird]

Hannah from joyfilledeats published this. I've made it 3 times already and my BFF (who is also low-carbing) is getting this for Valentine's Day. No Carbilose needed!


Hannah’s Fabulous Low Carb Brownie Recipe

2 large eggs (MUST be room temp!)
1/2 cup coconut oil , melted
1 tsp vanilla
1/2 cup warm water
1/3 c cocoa powder
3/4 cup gentle sweet OR 1/3 cup super sweet OR 1 cup erythritol
3/4 tsp fine mineral salt
1/2 cup almond flour
1/4 cup coconut flour
3/4 tsp aluminum free baking powder
1/4 cup 85 % dark chocolate , chopped (or Lily's chocolate chips)

Start by whisking the ROOM temp eggs and then the melted coconut oil and vanilla together with the warm water, this will prevent an undesirable texture from the coconut oil resolidifying during the mixing process.
Once the wet ingredients are all stirred together, add the cocoa powder, sweetener, salt, almond flour, coconut flour and baking powder.
Whisk together and spread into a greased 8x6 or 8x8 pan.
Lastly, sprinkle the chopped chocolate or Lily's chips over the top and bake in a 350 oven for 25-30 min for an 8x6 pan. For an 8x8 pan start checking them around 20 minutes.
Enjoy these brownies warm! They are delicious immediately, and also nuked in the microwave if they have been allowed to cool.

Recipe Notes

Note: baking blends do NOT work here. It needs to be this specific combo of almond and coconut flours to get that almost real brownie taste and texture!

Also, if you need brownies like NOW and your eggs are all as cold as the Grinch's heart, you can crack them into a bowl and set them on the stove while the oven preheats, they will be room temp in no time