Hi Your Fit Day Friends!
As I sit here on my ball, writing my post, the scent of chocolate is wafting it’s way throughout my apartment and under my nose. This is causing quite a stir. With me anyway, since I’m the only one here, and I know how amazingly good this low carb melt-in-your-mouth chocolate brownie cake is!
And I can almost guarantee that you will soon add these chocolate melt-in-your-mouth brownies to your list of ‘go to’ and ‘must haves’!
But that doesn’t stop me from indulging in a bit of decadence-low carb style. And that’s just how my low carb melt-in-your-mouth chocolate brownies make you feel: like you’re diving into a box of Swiss chocolates!!
They’re super chocolatey, with a slightly sticky, merengue-like top. And, they have crisp sides, which has always been my favorite part of a brownie.
Ahhhhh…and when you sink your teeth into one…it’s so light and airy… and just melts in your mouth.
OK! Well, I don’t want to make you wait any longer…so here’s what to do:
Make the kabocha squash mixture and set aside.
Sift together dry ingredients following recipe directions, and set aside.
Beat eggs until frothy, and then add in the cream of tarter,
Beat until soft peaks form,
and then add in the sweetener of choice (see notes in recipe), a little at a time, and continue beating until stiff peaks form
And then add the kabocha mixture gently on top, and spread around a bit, making sure not to break the whites.
Then fold the mixture gently into the egg whites. (You can watch the video on folding here)
Until they look like this
Then, take 1/4 of the dry mixture and sift it over the egg whites. Then fold this into the egg whites gently. Repeat this step three more times. It will eventually look smooth and creamy like this.
You’re almost done!
Now pour this lusciousness into the prepared tin.
And bake, following the directions below, until it looks like this.
Or if you are a square, like this!
(Personally, I prefer to bake these in one of those grocery store 7″-8″ cheap pie pans because the bottom and edges come out super crispy).
Let cool without going nuts (Oh, you can fold those into the batter at the end if you want!)
Slice and plate them up, like this, if you want!
Honestly, I couldn’t wait this long with my first batch. They were gone, baby, gone!
Really, whichever way you choose to bake these, it’s like eating milk chocolate truffles (that recipe’s coming soon!).
Ha! I should have called it my milk chocolate truffle cake!
Alas, let’s get baking!
All photos credited to Jos. Be sure to check out all her yummy recipes, too!
- 3 egg whites
- 75gr baked kabocha
- 1 Tbsp coconut milk
- 1 tsp liquid vanilla extract
- 5-6 Tbsp water (this really depends on how watery or starchy your kabocha squash is. Add 1 Tbsp each time until you got that thick gravy/sour cream consistency
- 10 gram whey protein powder
- 1 Tbsp coconut flour
- 8 gram unsweetened cocoa powder
- a pinch of salt
- 1 tsp baking powder
- ¼ tsp xantham gum (optional)
- ½ cup powdered Splenda
- ¼ cup granulated Splenda
- What You'll Need:
- Large Stainless Steel, Copper, or Glass mixing bowl
- Medium size bowl
- 2 small bowls
- Rubber spatula
- Mixer, either hand or stand
- Preheat oven to 350 F.
- Lightly grease 7-8 inch tin with coconut oil
- In a medium size bowl, separate the egg whites and the yolks (best done when the eggs are still cold straight up from the fridge). Reserve the yolks for another use.
- Grind ½ cup granulated Splenda in a coffee grinder until it becomes powdered
- In a separate bowl, mix coconut flour, whey protein powder, baking powder, powdered Splenda, cocoa powder, and salt.
- Sift the dry ingredients.
- In another bowl, mix mashed baked kabocha with 1 Tbsp coconut milk, 1 tsp vanilla extract and 1 Tbsp of water. Mixture should resemble thick gravy. Don't make it too watery. If the batter gets too watery, a quick remedy would be mix about 1-2 tsp of the sifted dry ingredients.
- By this time, the egg whites should be at a room temperature.
- Using a hand mixer with a whisk attachment, lightly beat egg whites until foamy.
- Lower the mixer speed, then put in ⅛ tsp cream of tartar. Increase the mixer speed and beat until soft peaks formed.
- Lower the mixer speed, then mix in ¼ cup granulated Splenda. Mix it slowly until everything incorporates so you won't have the Splenda flying around.
- Beat the egg whites until stiff peak formed.
- Pour in the kabocha/coconut milk mixture and carefully fold into the egg whites. Please watch video on folding below:
- Once the batter is mixed, sift ¼ of the dry ingredients on`to the egg white. Carefully fold the dry ingredients into the egg whites mixture. Repeat this three more times, until you use up all the dry ingredients.
- Fill your 7-8 inch tin with the batter.
- Bake in 350F for 45-50 minutes
- Remove from oven and let sit about 15 minutes before removing from the tin. They come out easier this way.
- Slice and enjoy!
The best way to do this is by lifting the lumps onto your spatula and breaking them apart by tapping the spatula on the side of the bowl.
Using Splenda: I use ½ cup of the Splenda granules (not the baking Splenda or packets) and then powder that for the dry mix, and use ¼ cup for the egg whites.