This is a modification of this recipe, as agave nectar is not strictly low carb, but low glycemic index. The carbs still get to you, they just take longer,which is a royal bitch if you you’re manually clocking your insulin. But if you’re a type 2, agave’s probably fine.
Type 1, eh, pain in the ass.
So, bring on the Splenda.
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups black beans, drained (low sodium if you can find it)
1 cup pecans or walnuts, chopped
1 tablespoon vanilla extract
1 tsp ground coffee
1 tbs cocoa powder
¼ teaspoon sea salt
4 large eggs
1½ cups Splenda
1/4 cup unsweetened coconut flakes
Preheat the oven to 325°F. Line an 11- by 18-inch baking pan foil and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave in 30 second intervals. Stir with a spoon to melt the chocolate completely.
Place the beans, 1/2 cup of the walnuts, the vanilla extract, and half of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside (I don’t have a food processor. I used a fork to moosh the beans and then stirred it all together).
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, ground coffee, cocoa powder, and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the Splenda and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Now add the coconut (yep, all in the same bowl). Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the totally mixed batter into the prepared pan.
Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect.
Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan in the refrigerator for at least 1 hour before serving.
Tastes amazing with sugar free whipped topping!
8-12 carbs a piece, according to the meter (that doesn’t could the whipped cream!)