In article >,
"t2_lurking" > wrote:

> Sweet!
> Thanks

They are very very good, and I thank Jennifer for her reminder about
them. I use pecans instead of walnuts, and about twice as many. I've
also broken up a sugar-free chocolate bar and tossed in the bits. I
break one or two brownies up in a bowl and cover with whipped cream
sweetened with Splenda. I can't think of any pre-diabetes dessert that
surpasses that!

Priscilla, pulling out the ingredients

> "Jennifer" > wrote in message
> ...
> > Angel food cake may have no fat... but it has lots of carbs.
> >
> > How 'bout a cake that has good fat (from almonds) and little carbs...
> > like this one:
> >
> > MYRA'S CHOCOLATE-WALNUT BROWNIES
> >
> > 1/2 cup butter, softened
> > 1 1/2 cups Splenda
> > 2 eggs
> > 1 teaspoon vanilla
> > 2 tablespoons cream (or water or coffee)
> > 1 cup almond flour
> > 1 teaspoon xanthan gum
> > Pinch salt
> > 1 teaspoon baking soda
> > 4 ounces unsweetened chocolate, melted
> > 1/4 cup chopped walnuts
> >
> > Preheat oven to 350 degrees. Grease an 8x8 square pan.
> >
> > In a mixer, cream together the butter and Splenda. Add the eggs, one at a
> > time, incorporating well. Add the vanilla and cream, blending well. In a
> > small bowl, mix together the almond flour, xantham gum, salt and baking
> > soda. Add the almond flour mixture to the butter mixture, alternating
> > with the chocolate. Fold in the nuts. This makes a very stiff batter -
> > almost dough-like.
> >
> > Spread the batter in the greased pan, and baking for about 12-13 minutes,
> > or until a knife inserted comes out clean. Cut into 16 1-inch squares.
> >
> > Makes 16 servings, 3.38 carbs per serving.