Ooey gooey low carb brownies for one. When you just need that chocolatey goodness but you don’t want to make a big batch. These whip up in less than 20 minutes!
You know what’s lovely about brownies? Well, besides the fact that they are filled with butter and chocolate and taste really, really good? Besides those appealing attributes, the good thing about brownies is that they are infinitely adaptable. There are probably as many ways of making brownies as there are fish in the sea. You can make them cakey or fudgy, crisp or soft, dark or light, you can stuff them and frost them and crumble them into a trifle. You can make them with nuts or chocolate chips or peanut butter. You can make them with butter or vegetable oil or coconut oil or no oil at all (although please don’t ever serve me a brownie without copious amounts of fat). You can make them vegan, raw, gluten-free, grain-free, sugar-free, dairy-free, or low carb. You can make them suitable to any taste and any dietary restriction. And you can make a big huge pan to serve a crowd or you can make just one to satisfy that last minute craving. Brownies are amazing.
Usually when I make brownies, it’s the “whole pan to feed a crowd” type of recipe. My family can put a pretty good dent in a pan of brownies before you can bat an eye. And I also tend toward the “let’s get fancy and frost this pan of chocolatey goodness with some crazy delicious thing” type of recipe. Because I love falling down the rabbit hole of fun and creative recipe creation, and I typically see a pan of brownies as a blank slate just waiting for me to write all over it.
So for me, it’s actually a challenge to create a recipe that isn’t all wild and fun and made to serve at least 12 people. It often takes me more work to perfect, because small-scale cooking is tricky. You often can’t use a whole egg, you need just a touch of butter or oil, and it ain’t easy to quantify a “pinch” of baking powder. The first attempt, you may end up with something too goopy, the second might be a little too dry. You have less room for error when baking a single serving than you do with a big batch.
But I won’t lie. Perfecting this single serve low carb brownie recipe was not a huge hardship. Every one that came out of my oven, whether too goopy or too dry, was rather tasty in its own unique way. And now that I’ve got it down pat, you can benefit from all of my experiments.
I also recommend serving these with a scoop of Halo Top Birthday Cake ice cream when they are still warm from the oven. This is officially Low Carb Brownie Heaven.
- Preheat oven to 325F.
- In a small ramekin, melt butter in microwave. Stir in powdered sweetener until well combined. Stir in egg whites and vanilla extract.
- Stir in almond flour, cocoa powder and baking powder, then add water and stir until mixture is smooth. Sprinkle the top with chocolate chips.
- Bake 12 to 18 minutes (less for gooey, more for cakey). This will also depend on how shallow or deep your ramekin is.
- Let cool a few minutes and then top with whipped cream or low carb ice cream for a delicious treat!
Serves 1. Each serving has 5.56 g NET CARBS.
Food energy: 237kcal
Total fat: 20.67g
Calories from fat: 185
Total dietary fiber: 5.12g