Bittersweet Chocolate Brownie Drops
2.9g
Net Carbs
2.6g
Protein
9.3g
Fat
1.1g
Fiber
99
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 6 tablespoons Heavy Cream
- 3 ounces Unsweetened Baking Chocolate Squares
- 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
- 2 tablespoons Unsalted Butter Stick
- 2 tablespoons 100% Stone Ground Whole Wheat Pastry Flour
- 1/4 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 2 tablespoons Whole Grain Soy Flour
- 2 large Eggs (Whole)
Directions:
- Preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, whisk 2 tbsp flour, soy flour and baking powder.
- In a microwave-safe bowl, melt chocolate, cream and butter for 1 to 2 minutes, until butter is melted and chocolate has softened. Let stand 2 minutes and stir until smooth. You can also do this step on the stovetop.
- With an electric mixer on medium speed, beat eggs and sugar substitute until light and fluffy, about 3 minutes. Gradually beat the slightly warm chocolate mixture into the egg mixture until well-blended, about 1 minute. Turn mixer speed down to low and mix in flour mixture just combined.
- Drop slightly rounded teaspoonfuls of dough onto prepared sheet. Bake 5 to 6 minutes, until just set but still soft on top. Transfer to a wire rack to cool completely.
