Low Carb Plant Based Brownies with Peanut Butter Mousse
He loves brownies, but doesn't know how to create a low carb version. I"m a foodie and figured I'd see what I could do.
It was actually pretty easy. Just swap out the flour with cocoa powder. Swap out the eggs with flax seed. Swap out the sugar with Stevia.
I'm not much of a baker, but I still remember how a brownie batter should look and feel. I used that to guide me.
This yields a small portion. About 4 fairly generously sized brownies.
1 cup cocoa powder
1/4 cup almond meal
12 packets stevia
1/4 cup olive oil
2 tbl flax seed
1 tsp salt
1 tsp baking powder
water as needed
Put everything into a mixing bowl except the water. Stir it up well. Slowly add the water until you have a thick, rich brownie batter.
Let the batter rest a few minutes. The flax seed will thicken and create a similar texture to an egg based batter.
To get my almond meal, I ground whole almonds in a coffee grinder and sifted out the chunks.
A looser batter will yield a cakier brownie. A denser batter will give you a fudgier version.
Lightly grease four small ramekins and distribute the batter evenly between them.
Put then on a quarter sheet pan. Bake at 375 F for 15-18 minutes.
They should be mostly firm, but slightly moist in the middle. It's better to under cook them than to overcook them. They're plant based... so you don't need to worry about destroying the salmonella from eggs. Err on the side of under.
Let them cool at room temp for 20 minutes and then cover each brownie with plastic wrap and let chill in the fridge. They firm up and become scrumptiously gooey after a nice long rest in the fridge.
I embellished the brownie with peanut butter mousse, chopped almonds and espresso salt. To make the peanut butter mouse just combine equal parts silken firm tofu and regular peanut butter. Use a food processor or stick blender to emulsify.
Who doesn't love peanut butter and chocolate? No one. That's who.