Rich chocolate brownie batter spread thin and cooked until crisp. A delicious low carb treat!
To say that I am pleased with the results of today’s Makeover Monday is a bit of an understatement. Because this really is exactly how a low carb makeover should go. I received a request for a makeover of a particular food item that a reader loves. Since in this case, the item is actually a commercial product, I had to do my research and find a comparable recipe from which to work. Found a few recipes that seemed just right, mulled them over a bit, mulled over my low carb changes and set to work. And in this case, the results exceeded my expectations. Granted, I haven’t actually tasted the original, but I am pretty sure I nailed the low carb, gluten-free version of brownie brittle.
The only complication here is that I can’t actually call it brownie brittle, since this appears to be a trademarked term. One blogger who had attempted her own version of the stuff was actually contacted by the company and told not to use it. Ouch! That seems a touch excessive to me, since really, imitation is the sincerest form of flattery and it’s highly unlikely that the blogger was going to start marketing her homemade stuff. Still, I respect copyright and intellectual property and all that, so I won’t use the name for my own creation.
Brownie bark? Brownie crisps? Whatever you want to call them, they are delicious. They have a rich brownie flavour but they are thin and crisp. I wasn’t actually sure I could get them as crisp and cookie-like as they should be. My experience with making low carb brownies is that they get kind of puffy and soft and that you simply can’t achieve that chewy-crisp consistency without real sugar and flour. But I wasn’t aiming for chewy, since that’s not the point of brownie brittle/bark/crisp. So after I’d removed them from the oven, let them cool and scored them into squares, I returned them to the still-warm oven and let them continue to crisp up a bit. It worked perfectly.
Now if only I could remember who requested this makeover. Whoever you are, my family thanks you!
Chocolate Chip Brownie Bark – Low Carb and Gluten-Free
- Preheat oven to 325F and line a baking sheet with parchment paper. Grease parchment paper.
- In a small bowl, whisk together almond flour, baking powder and salt,
- In a large bowl, beat egg whites until frothy. Beat in sweetener, cocoa powder and instant coffee until smooth. Then beat in melted butter, cream and vanilla.
- Beat in the almond flour mixture until well combined.
- Spread batter onto greased parchment into a rectangle about 12 by 8 inches. Sprinkle with chocolate chips.
- Bake 18 minutes, until puffed and set. Remove from oven, turn oven off and let cool 15 minutes.
- Use a sharp knife or pizza wheel to cut into squares, but don't separate. Return to warm oven for 5 to 10 minutes to crisp up slightly.
- Remove, let cool and break into squares.
Serves 12. Each serving has 4 g of carbs and 2 g of fiber. Total NET CARBS = 2 g.
108 Calories; 10g Fat (77.4% calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 11mg Cholesterol; 114mg Sodium.