6 tablespoons butter, softened
8 ounces cream cheese, softened
3/4 cup granular Splenda or equivalent liquid Splenda
2 packets SweetOne
1 teaspoon vanilla
2 eggs
4 ounces unsweetened chocolate, melted
3 ounces almond flour (3/4 cup)
1 teaspoon baking powder

Cream the butter and cream cheese in a large bowl. Add the Splenda, Sweet One, vanilla and eggs; beat well. Add the chocolate. Mix the almond flour and baking powder; add to the batter and beat well. Spread in a greased 8x8" baking pan. Bake at 350 20-25 minutes, until a toothpick comes out clean. The brownies will still be a little soft to the touch and may not seem quite set. Don't overbake them.

Makes 9-16 servings
Can be frozen

With granular Splenda:
Per 1/9 Recipe: 305 Calories; 29g Fat; 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Per 1/16 Recipe: 172 Calories; 16g Fat; 4g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per 1/9 Recipe: 294 Calories; 29g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
Per 1/16 Recipe: 166 Calories; 16g Fat; 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

This is the same recipe as this Brownie recipe, but I decided to play around with combining sweeteners to try to eliminate the bitterness of chocolate and Splenda. There was a definite improvement, but they still need some tweaking. They are at least edible now, but not very sweet. When I have a chance to try them again, I will post my results. I will either try adding more Splenda, more Sweet One or both. For now, I've increased the rating from 1 to 2 stars with hopes of raising them to 3 stars in the future.

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