Low-carb chocolate brownie

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Prep time:

Cook time:

Serves: 36

By MulledwineGless



  • 1.5 tsp vanilla extract

  • 285g cream cheese room temperature

  • 240ml unsalted butter room temperature

  • 90ml cocoa powder

  • 2 tsp instant coffee

  • 4 eggs

  • 360ml almonds finely ground

  • 240ml sweetener

  • 112g unsweetened chocolate melted and cooled

  • 1/4 tsp sea salt

  • 1 tsp baking powder

  • 1 tsp chocolate extract


  1. Preheat the oven to 175C. Butter a 13x9inch baking pan and line the bottom with baking paper.
  2. In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and vanilla and chocolate extracts. Beat until combined.
  3. In a medium bowl, mix the ground almonds, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.
  4. Bake for 35-40 minutes, until the top is firm. Cool on a wire rack before cutting.

Store brownies, covered, in the fridge.

Handy Hint

I did half-quantities and only cooked them for about 25 minutes at 160C in a fan oven and they were plenty done. I think if you do 40 mins at 175 they will be very dry. I also missed out the coffee and salt, as my cream cheese is quite salty and used 90% cocoa chocolate.

Additional Information

  • pudding

  • cake

  • Biscuit and sweets

  • Cake/Dessert

  • Low carb

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