Sunday, June 26, 2011

Low Carb Black Soybean Mocha Fudge Brownies... oh my!

For the last three days,  I've been fantasizing about brownies.  Imagining making them, the way my house would smell like chocolate heaven while they baked, and eating them while they are still gooey and hot.  

Since there are so many great recipes utilizing beans for baking and I am currently on a carb restricted diet, I thought I'd take a go at making a bean based brownie using Black Soybeans and Splenda to have a treat that isn't a cheat on a Keto diet.

And... this was what I ended up eating half a pan of today!

Low Carb Black Soybean Mocha Fudge Brownies

  • 4 ounces unsweetened chocolate
  • 1/4 cup coconut oil
  • 1 can black soybeans, drained and rinsed
  • 1 cup walnuts, chopped
  • 1 tablespoon vanilla extract 
  • 1/4 cup instant coffee
  • 1/4 teaspoon sea salt
  • 3 large eggs
  • 1 cup Splenda

Preheat oven to 325F.  Lightly oil 9x13 baking pan.  

Melt chocolate and coconut oil together in microwave by stirring every 30 seconds until completely melted.  

With mixer combines eggs, Splenda, salt, and vanilla until pale yellow and fluffy.

Slowly add melted chocolate to egg mixture until completely incorporated.  

Process can of beans in blender or food processor with instant coffee until completely smooth.  

Fold together the beans, with the other wet ingredients and walnuts and then smooth into the baking dish,

Bake for 30-35 minutes and allow brownies to cool completely prior to cutting.  

They will be rich and fudgey but not too sweet.  They taste best if served refrigerated. 

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