PPP Low Carb Brownies

8  ounces		low fat cream cheese
2  tablespoons		unsalted butter
4  ounces		unsweetened chocolate,
1  cup		Splenda
3		large eggs
2  teaspoons		instant coffee granules
7-1/2  mL		pure vanilla extract
1-1/2  cups		almond meal (finely ground almonds)
6  tablespoons		Dutch-processed cocoa powder
1/4  teaspoon		salt
1-1/2  teaspoons		baking powder

Tip: Click on the ingredient links to learn the nutritional information for all the PPP Low Carb Brownies ingredients. The serving size for any ingredient in PPP Low Carb Brownies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 13 x 9-inch (32.5 x 22.5-cm) baking pan and line the bottom with parchment paper.

In a large bowl, beat the cream cheese and butter until smooth. Beat in the chocolate and sweetener. Beat in the eggs, 1 at a time, scraping the bowl well after each addition. Add the coffee and vanilla and chocolate extracts. Beat until combined.

In a medium bowl, mix the almond meal, cocoa, salt, and baking powder. Add to the chocolate mixture and beat well. Scrape into the prepared pan and smooth the top.

Bake for 35 to 40 minutes, until the top is firm. Cool on a wire rack before cutting. Store brownies covered, in the refrigerator.

Yield: 48 brownies

Per brownie. Effective carbohydrates: 1.5 g; Carbohydrates: 2.1 g; Fiber: 0.6 g; Protein: 2.1 g; Fat: 9.7 g; Calories: 99
Made with Splenda only: Add 0.3 g carbohydrates