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Easy Low-Carb Chocolate Fudge Brownies

If you crave chocolate, here is a good recipe for low-carb fudge brownies. These are much healthier than traditional brownies (especially those from a mix) because they do not contain white, refined flour, and are sweetened by a small amount of honey.

 

Ingredients:

8 oz cream cheese, softened

1 cup unsweetened cocoa (I like Hershey’s dutch processed “special dark”)

4 eggs

1-1/2 sticks butter

2 teaspoons vanilla

Up to cup honey

 

Melt butter slowly in a saucepan, add cocoa and stir until blended. Set aside. Beat cream cheese and honey, add eggs and vanilla and mix again. Add chocolate mixture and stir until blended. Bake in a greased 8”x 8“ pan at 350 degrees for 25-35 minutes. Store in the refrigerator.

 

As always, to be extra healthy, use organic ingredients. I used organic cream cheese, eggs, butter and vanilla. Use real butter, not margarine, which our body cannot metabolise. Remember: fat does not make you fat, sugar does. It is up to you how much honey you want to use. I get by with about 1/3 cup. Of course, the more you use, the gooier they will be. The less you use, the healthier YOU will be, because these brownies won’t raise your insulin level as much, causing fat to be stored.  I prefer honey as a sweetener because it is natural and more easily metabolized by the body than table sugar, and I don’t like artificial sweeteners. 

 

If you don’t like dark chocolate, you may think these are bitter. Also, if you are used to regular sugar-laden brownies, these won’t taste as sweet. But since I love dark chocolate and have been on low-carb for many years, I think they are heavenly. In any case, give them a try!

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Chocolate Cheesecake Recipe
Do you like cheesecake? If so, try to this recipe! A controlled-carb version, it is healthier because there is no crust, and I use honey as a sweetener instead of sugar, as honey is more easily metabolized by the body. Be sure to use full-fat rather than low-fat or fat-free ingredients, and go organic as much as possible, especially the eggs. I used raw, organic cocoa powder from naturalzing.com. To make regular cheesecake, just omit the cocoa.
 

Ingredients:
Two 8-ounce packages full-fat cream cheese
One teaspoon vanilla
One-half cup honey or less
One-half cup unsweetened cocoa
One-third cup full-fat sour cream or mayonnaise
Two eggs

Combine all ingredients with electric mixer until smooth, and pour into a buttered pie plate. Bake at 350 degrees for about half an hour until center is almost set or until the top starts to crack. Store in refrigerator.