Low Carb Chocolate Protein Brownies

 

		Ingredients: 3 T baking cocoa 2 small apple 4 large egg white 1 t vanilla extract 1/4-1/2 cup Splenda granular, to taste 1/2 cup soy protein isolate, that can be used in baking 1/4 cup wheat gluten flour 1/4 cup rye flour 1/4 teaspoon Morton's low sodium salt 1 cup chopped nuts		Nutrition Information: Recipe makes 16 Servings (Calories: 77) @ NET 4.4 carbs, 4.6 fat, 4.2 protein
	Directions: Core apples (do not peel everyone can use more fiber). Chop the apples up in your food processor into 'minced garlic' sized bits add a bit of water to help the process. Toss the apple bits in a pot or a skillet and heat up just before the juice boils then add the cocoa powder. Mix it all together so the cocoa is all melted and well blended set aside to cool. Mix the flours, soy protein and salt and sift. In a separate bowl beat egg whites vanilla and Splenda until soft peaks appear. Add flour mixture to the egg mixture and blend well then add the apple-cocoa sauce and blend. Mix in the chopped nuts if desired. Bake in a non-stick 8-inch square pan for 20-25 minutes at 350oF.

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