Josh and I have been low carb since Year Year’s Day. He has been more than accommodating, to day the least. He has completely changed his diet to make things easier on me. We have given up bread, potatoes and chips (minus our Mexican meal with Codename: Newbie Badass).
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He keeps me on track. He makes me run when I don’t want to, motivates me to run the hills when my legs are screaming at me and cheers me on when I use the pull-up bar to do my first pull-up. EVER. In the history of Rachael doing pull-ups.
Today, I decided to reward him with chocolate. OK, it was as much a reward to me as it was to him. But……. It’s chocolate.
I got this recipe from www.thefoodieaffair.com. It looked amazing, and only has 10 carbs per serving according to my Myfitnesspal app. Which is a big serving, considering it’s an 8×8 pan and there are 6 servings in the pan. 10 carbs sounds like a lot, but when you are limited in your desserts and TRYING to be good, 10 in better than 12-20 (in regular brownies).
These also don’t contain regular flour. Only coconut and almond flour. So they are GLUTEN FREE and LOW SUGAR.
However, they were delicious according to Josh, which is good enough for me, They were moist (eeeewwwwww that word is the devil), chocolatey and delicious. I ate one. I plan on eating another 🙂
Low Carb Chocolate Cheesecake Brownies
Ingredients for Brownies
2 ounces German sweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
1/4C + 2TBS Truvia Baking Blend
1 tsp vanilla extract
¼ tsp almond extract
½ C almond flour
2 TBS coconut flour
½ tsp salt
Ingredients for Cheesecake
8 ounces cream cheese, softened
⅓ C Truvia
½ tsp vanilla extract
Preheat the oven to 325 degrees and grease an 8×8 pan.
Melt the 2 types of chocolate and the butter in the microwave at 20 second intervals until smooth. This took me two 20sec intervals.
In a bigger bowl, beat together the eggs and sugar. Then add the vanilla and almond extracts. Add the chocolate and stir until combined.
In a smaller bowl, mix together the flours, baking powder and the salt. Fold this into the chocolate mixture. Hold 1 cup of batter and pour the rest into the 8×8 dish.
Beat the cream cheese, sugar and vanilla together until combined. Spread this on top of the brownie mix, then spoon the last 1 cup of brownie batter on top. Use a knife to cut through the batter and make it swirly.
Bake for 35 minutes of until toothpick inserted into the center comes out clean. Cool and refrigerate before serving.
So good. My kids even ate them (well, minus a few of the “white parts”. I bet these would even be good as regular brownies too. May be worth trying at a later date.
On a completely unrelated side note, my kitchen is A MESS when I cook or bake. I take up all available counter space and end up getting flour/sugar/icing EVERYWHERE. See??
Anyways, let me know if you try them (and as always, if I have a typo or part that doesn’t make sense).