Decadent Low Carb Chocolate Brownies

Indulge in these rich and fudgy low carb brownies that are perfect for satisfying your chocolate cravings without the guilt.

Ingredients

5	ounces Callebaut unsweetened chocolate (available in blocks from Whole Foods), chopped fine
1	cup melted butter
3	large eggs
2.67	cups granular Swerve (sifted)
2.67	cups sour cream
2.67	cups almond flour
1.33	cups powdered [Drost] 100% Cocoa
1	tablespoon culinary gelatin (Great Lakes Wellness, unflavored beef gelatin; I assume any will work)
1⁄2	tablespoon baking powder
1	teaspoon vanilla
2	tablespoons Black Walnut extract
3	cups chopped Black Walnuts

Instructions

• 1. Prepare an 8x8 metal baking pan by lining it with parchment paper and spraying it for better non-stick.
  2. Divide the ingredients into 3 bowls: (1) finely chopped Callebaut unsweetened chocolate; (2) eggs and granular Swerve sweetener; (3) almond flour, cocoa powder, and culinary gelatin sifted together.
  3. In a bowl, beat the egg and Swerve mixture until it turns into a light yellow froth. Add vanilla, Black Walnut extract, sour cream, and mix until it reaches a light consistency.
  4. Combine the melted butter with the chopped chocolate, ensuring it is relatively cool. Add this chocolate-butter mixture to the egg mixture and beat well.
  5. Gently fold the dry ingredients into the wet mixture, ensuring to mix well while retaining as much air as possible.
  6. Carefully fold in the chopped Black Walnuts and pour the batter into the prepared baking pan.
  7. Bake in a preheated 350°F oven for 45 minutes. The brownie will rise as it bakes and firm up well.
  8. Once baked, remove the brownie from the oven and allow it to cool in the pan on a wire rack. Then, lift the brownie using the parchment paper and let it cool completely before cutting into squares.

Jul 20, 2024