Who doesn’t love rich and fudgy brownies? I’ve always made my brownies from scratch. This is a modification of my favorite brownie recipe. The secret to a successful low carb brownie is the addition of polydextrose which makes it moist and fudgy. The other thing to remember is that chocolate takes on an odd flavor when Splenda is used as the sweetener. These low carb fudge brownies taste very close to the original high carb recipe. You can omit the nuts if you prefer.
Hi! I'm Lisa, a part-time blogger, full-time engineer, and mother of three. I've been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to share my recipes with others. Read more