Low-Carb, Sugar-Free Buttermilk Brownie

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Buttermilk may sound like it would be a high-fat beverage, but it is quite the reverse. Traditionally, buttermilk was fermented from the leftover milk after butter was churned. The fat in milk was skimmed off when it was processed into butter. Surprisingly healthy bacteria thrived in the slightly soured milk that remained in the churn after the churning procedure. The final product was an adaptable liquid, high in protein and excellent for baking.

To put it simply, buttermilk is fermented milk. The first thing you'll notice about a freshly opened and shaken quart is that it's noticeably thicker than milk when poured into a measuring cup. It's thicker and has a few lumps here and there. It smells somewhat acidic, like a combination of mild vinegar and lemon juice. The taste is sharp and reminiscent of unsweetened yogurt. Buttermilk's acidity makes it useful in a wide variety of recipes. Buttermilk contains a number of acids, the byproduct of the fermentation process, that contribute to the flavor and texture of baked goods. To begin, the acidity adds a tangy flavor that works well with a wide variety of sweet baked goods. Second, it causes the baking soda to release the carbon dioxide gas that causes baked goods to expand. This component is essential for the brownies' rise and moisture retention. The acid denatures the proteins. It has an effect on the gluten in flour, making baked foods lighter and airier.

You won't believe this is a low carbohydrate, no sugar pastry due to its creamy, luscious, and fudgy sweetness; it's a healthier alternative to the traditional brownie we all enjoy.

Try it, and you won't be able to get enough of the scrumptiousness that will satisfy your sweet tooth without adding unnecessary calories to your diet.

Makes 24 bars

Ingredients:

• 2 cups Carbalose all-purpose flour

• 1 1/4 cups Monk Fruit Sweetener with Erythritol

• 1 tsp baking soda

• 1/4 tsp salt

• 1 cup water

• 1 cup unsalted butter

• 1/3 cup unsweetened cocoa powder

• 2 eggs

• 1/2 cup buttermilk

• 1 1/2 tsp vanilla

• 1 recipe Chocolate-Buttermilk Frosting

  • 1/4 cup unsalted butter

  • 3 tbsp unsweetened cocoa butter

  • 3 tbsp buttermilk

  • 1 1/2 cups powdered Monk Fruit Sweetener with Erythritol

  • 1/2 tsp vanilla extract

Let's bake some brownies!

1. Preheat oven to 350F. Grease a 13x9 inch baking pan.

2. In a large bowl, stir together flour, sugar, baking soda and salt

3. In a medium saucepan, combine water, butter and cocoa powder. Bring mixture to boil, stirring constantly.

4. Remove from heat. Add cocoa mixture to flour mixture and beat with a mixer on medium to high until well combined.

5. Add eggs, buttermilk and vanilla. Beat 1 minute. Pour into baking pan.

6. Bake for 35 mins or until toothpick comes out clean.

7. While batter is baking, let's get the frosting ready.

8. In a medium saucepan, combine butter, cocoa powder and buttermilk. Bring to a boil, then remove from heat.

9. Add powdered sugar and vanilla. Beat until smooth.

10. Pour warm Chocolate Buttermilk frosting over baked brownies. Spread evenly.

11. Cool in pan on wire rack for 1 hour.

12. Cut into bars and enjoy!