6 tablespoons butter, softened
8 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
4 ounces unsweetened chocolate, melted
3 ounces almond flour (3/4 cup)
1 teaspoon baking powder
1 teaspoon vanilla
Cream the butter and cream cheese in a large bowl. Add the Splenda and eggs; beat well. Add the chocolate. Mix the almond flour and baking powder; add to the batter along with the vanilla. Spread in a greased 8x8" baking pan. Bake at 350º 20-25 minutes, until a toothpick comes out clean.
Makes 9-16 servings
Can be frozen
With granular Splenda:
Per 1/9 Recipe: 305 Calories; 29g Fat; 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/16 Recipe: 172 Calories; 16g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per 1/9 Recipe: 294 Calories; 29g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/16 Recipe: 166 Calories; 16g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
This will be my last attempt at making chocolate desserts with Splenda. They come out much too bitter for my taste. These do come out looking very much like brownies, but the texture is a little spongier. If you can handle using other kinds of sweeteners, you might be pleased with these. They are easy to make at least.
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