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#33 |
Senior LCF Member
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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. |
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#36 | |
Senior LCF Member
Join Date: Mar 2004
Location: Sunny Florida
Posts: 227
Gallery: replay
WOE: Keto/LCHF/IF/insulin resistance reversal
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Quote:
This was my first time using Carbalose and polyd.
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Blogging about my insulin resistance & intermittent fasting journey: https://obtainandmaintain.wordpress.com/ Last edited by replay; 12-08-2015 at 04:28 PM.. |
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#38 |
Senior LCF Member
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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. Last edited by EnglishLit; 12-09-2015 at 12:19 PM.. |
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#39 |
Gadget Gal
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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.
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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#41 |
Gadget Gal
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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!
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__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#42 |
Senior LCF Member
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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.
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#43 |
Gadget Gal
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Thanks, EL! I read all about this and prebiotics in general to DH and he says, BUY the stuff already!
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__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~ Veni, vidi, velcro - I came, I saw, I stuck. I reject your reality and substitute my own! ~~ Adam on Mythbusters |
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#44 |
Junior LCF Member
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Reply to post #38
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#45 |
Senior LCF Member
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#46 | |
Senior LCF Member
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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!
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#47 | |
Major LCF Poster!
Join Date: Dec 2010
Location: St. Louis
Posts: 1,132
Gallery: Izzysdream
Stats: age 60, prednisone since 11/16
WOE: trying to figure it out
Start Date: 4/2006 restart: 4/2018
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Quote:
Last edited by Izzysdream; 01-09-2018 at 08:29 AM.. |
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#48 |
Senior LCF Member
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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. |
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#49 | |
Major LCF Poster!
Join Date: Dec 2010
Location: St. Louis
Posts: 1,132
Gallery: Izzysdream
Stats: age 60, prednisone since 11/16
WOE: trying to figure it out
Start Date: 4/2006 restart: 4/2018
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#50 |
Senior LCF Member
Join Date: Jun 2004
Location: Phoenix, AZ
Posts: 877
Gallery: sbwertz
Stats: Low carb for blood sugar control
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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).
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Sharon Wertz ![]() Last edited by sbwertz; 01-10-2018 at 09:07 AM.. |
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#51 |
Senior LCF Member
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#52 |
Very Gabby LCF Member!!!
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,736
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
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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. Last edited by Soobee; 01-11-2018 at 06:09 AM.. |
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#53 |
Senior LCF Member
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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 |
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