Rich chocolate gluten-free brownies with sugar-free German Chocolate topping. A low carb dessert lover’s dream!
Ingredients
Brownies:
1 1/3 cup almond flour
1 cup Swerve Sweetener (more if you like it sweeter)
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup butter
4 ounces unsweetened chocolate, chopped
5 large eggs
1/4 cup to 3/4 cup water
1/2 tsp vanilla extract
Topping:
1/2 cup whipping cream
2 large egg yolks
1/2 cup Swerve Sweetener
1/4 cup salted butter, cut into 4 pieces
1/2 tsp vanilla extract
3/4 cup unsweetened shredded coconut
2/3 cup chopped pecans, lightly toasted
1 tsp coconut flour
1 1/2 ounces sugar-free dark chocolate, melted
Instructions
Brownies:
Preheat oven to 300F and grease a 9x13 inch baking pan well.
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder and salt.
In a medium saucepan, melt butter and unsweetened chocolate together over low heat, stirring until smooth. Add to almond flour mixture.
Stir in eggs and vanilla extract until well combined. Add just enough water to make the batter pourable. Pour batter into prepared baking pan and smooth the top.
Bake 25 to 30 minutes, until just set in the center. 25 minutes for more fudgy brownies, 30 minutes for more cakey brownies. Remove and let cool completely.
Topping:
In a medium saucepan over medium heat, combine cream, egg yolks, sweetener, and butter. Cook until thickened, about 10 minutes.
Remove from heat and stir in vanilla, coconut, and pecans. Sprinkle surface with coconut flour and whisk briskly to combine (this helps the butter not settle out).
Spread topping over cooled brownies and drizzle with melted chocolate. Let set 20 minutes before cutting into bars.
Notes
Serves 25. Each serving has 2.3 g NET CARBS.
Food energy: 194kcal Total fat: 17.49g Calories from fat: 157 Cholesterol: 73mg Carbohydrate: 5.27g Total dietary fiber: 2.97g Protein: 4.29g
Did you know that German Chocolate Cake does not come from Germany? It was invented by a lady in Dallas using a type of chocolate created in the 19th century by an American chocolatier named Sam German.
The lady in Dallas actually got the recipe from her daughter, who lived in Frederick OK. It’s a popular local story. The daughter’s married name was Tomlinson. My parents were from Frederick. My mom used the Tomlinson recipe when I was a kid. We only had the cake at Christmas.
@David_dns, to follow up on your morsel of food history: I still have the little card with the original recipe for Caesar Salad that my husband and I picked up at the Caesar Cardini restaurant in Tijuana on our honeymoon. My husband is from San Diego; our honeymoon was in December, 1953. We still love our Caesar Salad from the original recipe, except that I boil the egg for a minute rather than using it raw.
Trudy, I was working in a restaurant kitchen in San Diego when I learned that factoid. Small world.
I’d bet money that there are dozens of people here who would love to have that recipe. Is there any possibility you might be able to scan it, or transcribe it? Just asking.
@David_dns and @MarieB, we tried to scan the original card and put it on TuDiabetes, but couldn’t do it. I did type up the recipe just as it appeared: The Original Caesar's Salad
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