Skip To Main Content

COVID-19 Updates and Resources. Learn More

Atkins Cuisine Brownies Recipe


Atkins Atkins Cuisine Brownies
2.7g
Glucides nets Atkins™
Prep Time: 15 Minutes
Style:American
Cook Time: 30 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

5.5g

Protein

9.4g

Fat

1.2g

Fiber

114.7kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 4 oz Unsweetened Baking Chocolate Squares
  • 1/2 cup Unsalted Butter Stick
  • 1/2 cup Heavy Cream
  • 5 large Egg (Whole)
  • 1 cup Sucralose Based Sweetener (Sugar Substitute)
  • 2 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 4 1/2 serving Atkins Flour Mix

DIRECTIONS

Use the Atkins recipe to make Atkins Flour Mix for this recipe.  You will need 1 1/4 cups of the Atkins Flour Mix.
  1. Pre-heat oven to 325°F.
  2. Place the unsweetened chocolate and butter together in a bowl and microwave on high power for approximately 2 minutes until chocolate is melted.  Whisk in heavy cream.
  3. In a separate bowl, add the eggs and 1 cup of granular sugar substitute.  Beat together using an electric mixer until mixture is just blended.  Reduce mixer to low speed and then blend in the chocolate mixture.
  4. With a wooden spoon, mix in the baking powder and 1 1/4 cups low-carb baking mix.
  5. Coat 8 x 8 inch pan with non-stick vegetable oil spray and spread batter evenly into pan.
  6. Bake at 325°F for 30-35 minutes or until done (toothpick inserted in the center comes out clean). (Do not over-bake or brownies will be dry and hard.)
  7. Once cooled, cut into 5 rows by 5 rows to make 25 brownies.

Cooking Tip

Use a larger bowl for the eggs and sugar to make sure you have room to add other ingredients later on.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

×

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

This site uses essential cookies to function. It also uses non-essential cookies for marketing and advertising. For more information please see ourPrivacy Policy.

Close button