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Chocolate Brownie Drops
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Keep whole-wheat pastry flour in your refrigerator for making low carb treats at home. It provides just enough gluten to give baked goods a chewy texture.
2 tablespoons whole-wheat pastry flour
2 tablespoons Atkins Bake Mix
1/4 teaspoon baking powder
3 ounces unsweetened baking chocolate, coarsely chopped
6 tablespoons heavy cream
2 tablespoons unsalted butter
2 large eggs, at room temperature
3/4 cup granular sugar substitute
Heat oven to 375°F. Line a baking sheet with parchment paper or nonstick aluminum foil; set aside. In a bowl, whisk pastry flour, bake mix and baking powder.
In a microwave-safe bowl, melt chocolate, cream and butter on 50 percent power 1-1/2 to 2 minutes, until butter is melted and chocolate is softened. Let stand 5 minutes; stir until smooth.
With an electric mixer on medium speed, beat eggs and sugar substitute until light and fluffy. Gradually beat the slightly warm chocolate mixture into the egg mixture. Beat in flour mixture on low speed just until combined.
Drop slightly rounded measuring teaspoonfuls of dough onto prepared sheet. Bake 5 1/2 to 6 minutes, until just set but soft on top. Transfer to a wire rack to cool completely. Store in an airtight container.
Servings: 12
Carbohydrates: 4.5 grams
Net Carbs: 3 grams
Fiber: 1.5 grams
Protein: 3 grams
Fat: 9 grams
Calories: 108
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