This is quite possible the fist time you’ve seen me use the words Sugar and Free in the same sentence. And Low Carb?
Sugar Free Low Carb and Yet Really Good Cream Cheese Brownies.
Surely, I jest.
Oh, but I am afraid not.
You see, I am a gym rat now, I go everyday, sometimes twice a day, except for Sundays and a few Saturdays. That’s a lot. Seriously. That’s 8 episodes of Breaking Bad I could be watching each week at the very least. Instead? I’m wearing spandex and carrying dumbbells around just to pick them up in 42 different ways before putting them back down again.
I really like Breaking Bad.
However, I also really like buying clothes that are 2-3 sizes smaller than they were this past winter, when I let my love of cheesecake and everything sweet take over. Not only have I been working out, but in August I started a diet. A very low carb diet, one that rules out sugar for the most part, and kids – that first week just about did me in. Now? I can have a bite or two, and I find it’s really not that hard to stay on the right track. I look back now and I think about all the things I would eat during the day, just taking a nibble here or there as I baked and blogged.
Those nibbles add up. And, I have PCOS, which means, well, my body doesn’t do well with sugars and carbs, so, this is a diet I should try to maintain for my health. I don’t want to get diabetes later on, nor do I want to carry around extra weight. I already feel lighter, tighter, and I don’t jiggle nearly as much as I used to.
That’s gotta be a good thing, right? Right.
So, I am down a lot of weight I think, and hopefully it looks like more than it is because I have packed on a good bit of muscle according to my training partner. He lies a lot, but hopefully he’s not stretching the truth too much. I’m currently down about 20 pounds since the diet and LOTS of working out began in August, and another 18 since I began working out in March. So, 38 pounds. 38 pounds of ugly fat.
I feel better. I even wear a muscle shirt sometimes. With a cupcake on it. My hypocrisy knows no bounds.
Anyway, back to the diet. Where the FDA says the average adult is okay with about 200g of carbs a day, I try to stay under 10. You read that right. TEN. In fact, as little as possible. If I want a cheat day, I will push it to 20, which is still very very low.
These brownies are something I cooked up to help me with that sweet tooth and baker mentality that I have. I still get to bake, I still get chocolate. I still get sweet. And these come in at about 2 grams of carbs. I can handle TWO GRAMS.
Cream Cheese Brownies.
Hershey’s makes a bag of sugar free chocolate chips, and these, my friends, these are key to the process. They have a rich flavor, maybe a little sweeter than the normal chocolate chip, but once melted and in brownie form, you’ll just be thrilled that they are more than edible. In fact, they’re quite delicious. I managed to fool a few people, even.
See? Good stuff.
Now my snacking is okay, I can have a brownie (or two, if I am so inclined) and I don’t feel horrible about it. And truly, they are good. I wouldn’t just say it to say it…I am eating them. I am loving them. In fact, I wish I had a batch right now.
Make me some? Then you can have a few, too, and see why I had to name them such…
Sugar Free Low Carb and Yet Really Good Cream Cheese Brownies. See what you think. Did I name them properly?
Sugar Free Low Carb and Yet Really Good Cream Cheese Brownies
- 10 Tablespoons butter
- 3 ounces Hershey’s Semi-Sweet Sugar Free Chocolate Chips
- 1/3 cup plus 1 Tbsp. Truvia Baking Blend
- 2 large eggs
- 2 teaspoons vanilla
- 3/4 cup Almond Meal Flour
- 1/4 teaspoon salt
- 2 tablespoons Unsweetened Hershey’s Cocoa Powder
- For the Cream Cheese Swirl
- 8 ounces Cream Cheese, softened
- 2 Tablespoons Truvia Baking Blend
- pinch salt
- 1 large egg
- 2 teaspoons vanilla
- Preheat oven to 350. Prepare 8×8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
- In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
- In a separate bowl, beat eggs, vanilla with the Truvia. Slowly add in chocolate mixture until well combined.
- In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.
- Pour batter into prepared baking pan.
- For the Cream Cheese Swirl : Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
- Bake 40-45 minutes, or until just set and toothpick inserted comes out mostly clean. These are very fudgy and will look undercooked. They will set up once cooled.