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Bittersweet Chocolate Brownie Drops Recipe


Atkins Bittersweet Chocolate Brownie Drops
2.9g
Glucides nets Atkins™
Prep Time: 15 Minutes
Style:American
Cook Time: 10 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.

2.6g

Protein

9.3g

Fat

1.1g

Fiber

100kcal

Calories

calculator Comment sont calculés les glucides nets?

INGREDIENTS

  • 2 Tbsp 100% Stone Ground Whole Wheat Pastry Flour
  • 2 Tbsp Whole Grain Soy Flour
  • 1/4 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 3 oz Unsweetened Baking Chocolate Squares
  • 6 tbsp Heavy Cream
  • 2 tablespoon Unsalted Butter Stick
  • 2 large Egg (Whole)
  • 3/4 cup Sucralose Based Sweetener (Sugar Substitute)

DIRECTIONS

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
  2. In a large bowl, whisk 2 tbsp flour, soy flour and baking powder.
  3. In a microwave-safe bowl, melt chocolate, cream and butter for 1 to 2 minutes, until butter is melted and chocolate has softened. Let stand 2 minutes and stir until smooth. You can also do this step on the stovetop.
  4. With an electric mixer on medium speed, beat eggs and sugar substitute until light and fluffy, about 3 minutes. Gradually beat the slightly warm chocolate mixture into the egg mixture until well-blended, about 1 minute. Turn mixer speed down to low and mix in flour mixture just combined.
  5. Drop slightly rounded teaspoonfuls of dough onto prepared sheet. Bake 5 to 6 minutes, until just set but still soft on top. Transfer to a wire rack to cool completely.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

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.

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