As part of my partnership with LC Foods, Inc., an internet company that sells lots of tasty low carb/gluten/grain-free treats, I’ll be reviewing a few of their products in the coming weeks. Today’s review is the first of several: their low carb, gluten free brownies.
These convenient brownies come in a mix that is not unlike your usual grocery store brownie mix. The ingredients, however, are very different. In a great way, of course!
So–what is in LC Foods’ brownie mix, exactly? Here’s the ingredients from the back of the bag:
“Ingredients: A proprietary blend of tapioca, almond and coconut flours, flax
meal, cocoa, Inulin chicory root fiber, polydextrose fiber, baking powder, salt,
natural stevia rebaudiana leaf, natural luo han guo monk fruit.”
Judging by the ingredients, this mix is ideal for low carb dieters and those are are grain free, gluten free or diabetic too. Inulin is a sweetener that is 100% fiber, and polydextrose fiber is yet another sweetener that is–you guessed it–100% fiber. Some of you might also be refreshed to see that LC Foods uses only natural sweeteners–in this cause, stevia and monk fruit, both of which have a glycemic index of zero. As is, these low carb brownies have a carb count of just 1g net carbs– and no sugar alcohols when you use the mix as-is.
As I poured the dry mix into a bowl, I could smell the cocoa right off the bat. The mix looked just like traditional brownie mix, but had small dark chocolate buttons (like chocolate chips) mixed in it throughout.
The ingredients needed call for two eggs, half cup of sour cream, a third cup of butter and a teaspoon of vanilla extract. Due to some comments I’d received on the blog regarding the texture of the LC Foods brownies, I decided to alter the ingredients before moving further. Instead of the ingredients called for, I used one egg, one third cup of melted coconut oil, a teaspoon of vanilla and a half cup of sour cream. In my opinion, oil is a better bet than butter in brownies as it means you’ll get a fudgier consistency.
One of the comments I received about these brownies when prepared according to the packages directions was that they were too cake like. Now to be honest, you’re not going to get a brownie that is as chewy or fudgy as you would have if it were sugar based. You just can’t get it. But you can mimic it, and I wanted to do just that by tweaking this recipe.
I beat then egg, sour cream, vanilla and oil with a whisk and mixed it in with the dry mix until it was smooth. I poured it into a 9×9 inch well greased square pan and baked it at 375 for about 30 minutes.
I cut into the brownies just about 30 minutes after removing them from the oven. I reveals a fudgy center that looked awesome. So what did it taste like?
The texture was phenomenal. No cakey texture–these were crisp on the outside and chewy on the inside the way brownies should be. The chocolate flavor was great, but they were slightly less sweet than I’d hoped for. They had a great dark chocolate flavor, but I like my brownies nice and sweet– and these needed a little extra sweetness. So what’s a girl to do? Next time I bake up a batch, I’ll add in some xylitol or Swerve with the dry mix (about half a cup, if I had to guess). That would help the sweet factor. What else could you do? You could frost these babies with some yummy low carb chocolate frosting or a ganache. That would definitely give it an extra kick of sweetness too. Of course, if ultra sweet brownies gross you out, these will be right up your alley. They’re sweet, but not overly sweet. They remind me a bit of a dark chocolate bar.
Overall, I think you’ll be very pleased with the results you get from these tasty low carb brownies. I know that I was!
To order these brownies, click below.