Low Crab Brownies
These low-carb brownies offer a rich chocolate flavor with a hint of sweetness, thanks to Splenda and unsweetened cocoa. They are moist, dense, and perfect for those seeking a healthier dessert option that doesn't compromise on taste. Great for gluten-free or low-sugar diets, suitable for any chocolate lover.
Ingredients
Instructions
- Preheat oven to 350°F and lightly coat an 8 x 8 baking dish with butter-flavored cooking spray.
- In a large mixing bowl, stir together soy flour, whole-wheat flour, Splenda, cocoa powder, baking powder, and salt.
- In a medium mixing bowl, combine canola oil, vanilla extract, egg whites, applesauce, and water.
- Pour the applesauce mixture into the flour mixture and stir just until well combined.
- Pour the batter into the prepared baking dish.
- Bake for about 15 minutes or until edges spring back when touched gently; the center will be soft.
- Allow the brownies to cool before cutting into 12 pieces.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of brewed coffee to enhance the chocolate notes. If you need a gluten-free option, substitute the whole-wheat flour with almond flour. You can also use honey or agave syrup instead of Splenda for natural sweetness. Remember to sift the cocoa powder to avoid lumps.
Serving Suggestions
These brownies are delicious on their own, but for a special treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They pair beautifully with fruit, such as fresh berries, to balance the sweetness. For a festive twist, drizzle with melted dark chocolate or a sprinkle of nuts.
Storage & Reheating
Store leftover brownies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week. To reheat, microwave for 10-15 seconds or enjoy them cold for a fudgy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Low Crab Brownies contains roughly 182 calories, with 7g protein, 22g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (34% of the Daily Value) and iron (25% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 751mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Using whole eggs will change the texture and richness of the brownies. If you prefer a denser brownie, you can replace some of the egg whites with whole eggs, but keep in mind this will increase the calorie content.
Can I make these brownies vegan?
Yes, you can make these brownies vegan by replacing the egg whites with a flaxseed meal mixture. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg white. Let it sit for about 5 minutes to thicken before adding it to the batter.
How do I know when the brownies are done baking?
The brownies are done when the edges spring back when touched gently, and the center appears soft but not wet. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).