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Low Carb Brownies

Low Carb Brownies Recipe

Makes about 48

Ingredients

1 cup ground almonds, well sifted

1/2 teaspoon baking powder

1/2 teaspoon salt

1-3/4 cups Splenda or granulated Maltitol

1 cup unsalted butter

4 ounces unsweetened baking chocolate, chopped

2 teaspoons vanilla

4 extra large eggs, beaten

1 cup chopped pecans

Method

Preheat oven to 350 F.
Butter a 9" x 13" cake pan.
Stir together almonds,
baking powder,
salt and Splenda; set aside.
In a microwave bowl, on high, melt the butter and
the
chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla;
beat until
well blended. Stir in the dry mixture, mix well, then stir in the pecans.
Pour
into the
prepared pan, spread evenly.
Bake for about 20 minutes or until a toothpick
inserted in
the center comes out clean. Check at 15 minutes. Do not overbake.
Cool on wire
rack, cut
into 48 squares.
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