Espresso Chocolate Chip Brownies
  • 1 cup (25 g) Splenda or sugar
  • 1/2 cup (60 g) vanilla whey protein powder
  • 1/4 cup (30 g) almond meal
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1 tablespoon instant coffee crystals (regular or decaf, as you prefer)
  • 1/2 teaspoon salt
  • 1/2 cup (120 g, 1 stick) butter
  • 2 large eggs
  • 1/4 cup (60 ml) water
  • 6 ounces (170 g) sugar-free chocolate chips
  • OR 6 ounces (170 g) sugar-free dark chocolate bars, chopped to chocolate-chip-size in the food processor
  1. Makes 25 smaller brownies or 16 bigger brownies
  2. Put Splenda or sugar, vanilla whey protein, almond meal, cocoa, instant coffee crystals, and salt in a food processor with the S-blade in place.
  3. Pulse to combine.
  4. Add the butter and pulse until the butter is "cut in"—well combined with the dry ingredients. Turn out into a bowl.
  5. Mix in the eggs, one at a time, beating well with a whisk after each.
  6. Then beat in the water.
  7. Finally, stir in the chocolate chips or chopped-up chocolate bars. Spray an 8" × 8" (20 × 20 cm) pan with nonstick cooking spray, and spread batter evenly in the pan.
  8. Bake for 15 to 20 minutes—do not over bake! Cool, and cut into squares.
A friend posted the original version of this recipe—definitely not low carb—online. I couldn't resist the challenge. They're wonderful!