These nut-free double chocolate brownies are a brilliant lower carb count option.
You can’t beat a great chocolate brownie, but there are just so many recipes to choose from. However, if you are looking for a change from the traditional, as well as a recipe that is nut-free then these nut-free double chocolate brownies certainly won’t disappoint. Not only are they also gluten-free, but by using artificial sweeteners, they are free of refined sugars as well!
A lot of my bakes tend to use almond flour, as for us it often works as carb-count free. However, this isn’t a great option for nut-allergy sufferers. The challenge was then to find another gluten-free flour that had a low to medium GI (Glycemic Index). By choosing low to medium GI flour means that your body will digest it slower causing a slower and potentially smaller rise in blood sugar levels. So let me introduce you to buckwheat flour.
These nut-free double chocolate brownies use buckwheat flour instead, which previously has been a good option for us in pancakes. Buckwheat Flour doesn’t contain any wheat as the name would have you believe but in fact, is a member of the rhubarb family. It’s a really versatile flour great in both sweet and savoury dishes.
These nut-free double chocolate brownies are deliciously rich, with an intense chocolatey kick, enough to satisfy any sweet craving. The extra layer of intense dark chocolate just adds to making them even more moreish.
They are brilliant as a tasty afternoon snack or served with a big scoop of vanilla ice cream as a delicious dessert. I promise you they never hang around for long in my house.
Note on sweeteners
In this recipe, I suggest using a brown sugar replacement. I tend to use either Sukrin Gold or NKD living Erythritol Gold as a substitute for soft brown sugar. Both work really well in this recipe as they have a slightly mellower flavour which works well with chocolate. I have also baked these using Xylitol and to be honest, they still taste wonderful.
In addition, instead of using vanilla essence, a staple for lots of bakes, I replaced this with sugar-free vanilla drops. I currently like the drops from MY Protein, Flavadrops. This is a sucralose based drop, however, you can also use stevia-based drops if you prefer. However, if you only have vanilla essence then just use that!
I also added a couple of extra drops of chocolate stevia drops to help sweeten and intensify the chocolatey-ness. Although these arent essential as they are pretty intense.
Don’t be afraid to experiment with different sweeteners and the quantities in sweet recipes. It may take a few attempts to find your preference as we all have a different palate.
What you will need for nut-free double chocolate brownies
- A key component to any bake and should be free-range
- Brown sugar replacement
- I use Sukrin gold or NKD living Erythritol Gold, but I have made these with Xylitol and they still tasted great
- see notes above on Sweeteners
- Sugar free vanila drops
- I use a sucralose based product, currently I like the drops from MY Protein, Flavadrops
- Alternatively use a good quality vanilla extract as it really makes a big difference to the flavour in your baking
- Buckwheat Flour
- This is a great gluten-free flour that despite its name does’nt have wheat in it
- It is also moderate to low GI
- Unsweetened cocoa powder
- Intensifies the chocolatey-ness of these brownies and adds a slight bitterness
- But make sure it doesn’t have any added sugar
- Baking powder
- I use Gluten-free
- Essential for adding air and lightness into your bakes
- Dark chocolate chips
- Try and use a chocolate that has a cocoa content 70% or above as this really makes the difference with these brownies.
- Plus the higher the cocoa content the lower the sugar!
These really make a great sweet treat option. Because of the use of sweeteners and good quality dark chocolate, the overall carb count is dramatically reduced compared to a traditional brownie that uses wheat flour.
We have found that making some switches in recipes to reduce the overall carb count has helped to avoid some of those dreaded blood glucose spikes.
The overall carb count for a serving of these nut-free double chocolate brownies based on the ingredients we would count (flour, chocolate and cocoa powder):
Buckwheat flour= 200g – 136g of carbs
Dark Chocolate 85% = 300g – 57g of carbs
Unsweetened Cocoa Powder =70g – 8.7g of carbs
Now add all the carbs together – 136+57+8.7 = 201.7g
Finally divide this by the serving size, 15 – 201.7/15 = 13.4 g of carb per brownie