Made with rich dark cocoa and sweetener of choice, you will not find a better tasting brownie out there that is both low carb and naturally gluten free.
Instructions: Preheat the oven to 350. Line an 8x8” square pan
(or cookie sheet for cookies) with parchment paper for easy
removal. Let cool completely before removing from pan.
1.5 cups low carb flour
1/3 cup cocoa
3/4 cup granulated sweetener
2 oz. cream cheese softened
3/4 cup melted butter
3 eggs
1 tbsp. oil
2 tbsp. (sugar free) pancake syrup
Optional: 1/2 cup chocolate chips of choice
Directions: In medium bowl mix all dry ingredients together.
In smaller bowl mix wet ingredients together.
Combine the wet and dry ingredients and beat until well combined. Place in the 8x8 baking pan.
Wet fingers and press dough into pan. Bake at 350 for 20-25 minutes or until toothpick comes out clean. 6 net carbs/1g sugar/ 167 calories/4g protein before adding chips.