Friday, August 3, 2012

Low Carb Lemon Brownies with Lemon Cream Cheese Frosting

Have a new recipe for you all.  This one is Sweet-n-Sour.  I got this idea from a friend that posted the recipe on facebook.  Here( http://meeshiesmom.com/2012/03/26/lemon-brownies) is the original recipe.  I converted it to low carb.  It is very good.  The frosting I didn't add any sweetener as I wanted it tangy.  It compliments the sweetness of the brownie.  I got 5 thumbs up on this one.  The kids really enjoyed them.

Lemon Brownies
1 cup butter, unsalted, softened
1/2 cup xylitol
1/4 tsp stevia extract powder
4 lg eggs
2 cup almond flour
1/2 tsp sea salt
1/2 tsp baking powder
Juice of 1 lemon
Zest of 1 lemon

Preheat oven to 350 degrees F.  Spray 9X13 baking pan with cooking oil. Set aside.
in large mixing bowl, add butter and sweeteners.  Cream together.  Add eggs one at a time until combined.  Add flour, salt and baking powder.  Mix until combined, scraping bowl as needed.  Add lemon zest and juice.  Mix until combined.  Pour in prepared pan.  Smooth out.  Bake for 30minutes or until edges are golden brown and top springs back when touched.  Remove from oven and cool completely before frosting.

Lemon Cream Cheese Frosting
1 8oz package of cream cheese, softened
Zest of 1 lemon
Juice of 1 lemon

In small mixing bowl, add ingredients and mix until smooth and creamy.  Use rubber scraper and apply to top of brownies.

35 servings
Each Serving: Calories 124, Fat 11g, Carb 1.5g, Fiber 0.7g, Protein 2.8g, Net Carbs 0.8g
Atkins: Phase 2 and up or extended induction if added nuts.

1 comment:

  1. Hi, this looks so nice!

    But, lb means large eggs, or?

    ReplyDelete