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Ooey Gooey Low Carb Brownie

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Welcome to Ditch the Wheat! Before you view the recipe I need to make sure you are aware of this. I hear it all the time... You're asking me to give up bread... Even my type 2 diabetic neighbour refuses to give up bread... There's so many reasons to ditch the bread: - gluten - GMO wheat - simple carbs (that cause weight gain) BUT it's so comforting to bite into a soft piece of bread smeared with butter. What if I told you there's bread you can eat that is Paleo and Keto friendly. --> CLICK HERE <--
***I no longer use xylitol or Splenda. Please keep in mind xylitol is poisonous to dogs. I would suggest you use a natural sweetener like raw honey.
I’m sharing with you my favourite dessert recipe.  It’s not fancy, although the caramel sauce does add a bit of sophistication.  It’s not complicated.  I make it a couple of times a week.  I call it the Ooey Gooey Low Carb Brownie! 
The ooey gooey brownie promises to deliver!  Interesting facts besides being low carb & gluten free:
·         This brownie is dairy free (without the caramel sauce)
·         Add an egg and it becomes chocolate cake
·         Don’t add baking powder and ground flax seed and it becomes chocolate pudding!
·         It is vegan
·         It bakes in 3 minutes
If you know anything about Atkins, the lifestyle I live, you have to know about the MIM.  What is an MIM?  It is a muffin in a minute.  It is God’s gift to you delivered in MINUTES!  Most people on the Atkins diet go CrAzY with the MIM because you can start eating it in phase 1.  Here is Atkins in a nutshell if you don’t know what it is about. 
1.    Phase 1 – The detoxing 2 week phase where you eat: healthy natural fats, protein, carbs from natural sources such as veggies. 
2.    Phase 2 – You slowly add more carbs to your diet and test out groups of foods that are known allergens and higher carb items: diary, nuts, fruit…
3.    Phase 3 – You prepare yourself for your lifestyle on Atkins by finding your daily net carb amount for maintaining your weight.
4.    Phase 4 – You have learned the tools for living the lifestyle.  You live the lifestyle:D 
The MIM allows people to still enjoy “bread”, muffins, desserts etc because you are using ground flax seed, and/or almond flour (which would be phase 2+), coconut flour, and a variety of other nut flours.
I want to hear from YOU!  What is your favourite MIM?  Do you prefer it like bread or sweet?
Do you have a funny MIM story?

Ooey Gooey Low Carb Brownie Recipe:
·         1/4 cup of full fat Aroy-D coconut milk (you can use almond milk, or heavy cream for the cake but I don’t recommend it for the brownie)
·         1.25 tbsp of xylitol
·         dash of vanilla extract
·         2 tbsp of unsweetened cocoa
·         1 tsp of baking powder
·         2 tbsp of ground flaxseed
Caramel Sauce:
A whole batch
·         3/4 cup xylitol
·         6 tbsp unsalted butter
·         3/4 cup full fat coconut milk or heavy whipping cream
Personal serving (enough for 2)
·         1.5 tbsp of xylitol
·         ¾ tbsp of unsalted butter
·         1.5 tbsp of full fat coconut milk or heavy whipping cream
1.    Mix the coconut milk, xylitol, vanilla and cocoa in a microwavable bowl.
2.    Add baking powder and ground flax seed.
3.    Let the mixture sit for a few minutes.  The flaxseed will thicken the mixture.
4.    Microwave for about 2.5-3 minutes or until the center is cooked.
*I suggest eating it right out of the bowl.
*USE a very large bowl because the batter will overflow if the bowl is too small.
Caramel Sauce
1.    Before you begin, make sure you have everything ready to go – the cream and the butter next to the pan, ready to put in.  Maria notes that if you don’t work fast, the sweetener will burn.
2.    Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan.
3.    As soon as it comes to a boil, watch for specks of brown.
4.    Immediately add the xylitol and the coconut milk or cream to the pan.
5.     Whisk until caramel sauce is smooth and is that light caramel colour. Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature.
6.    Store in the refrigerator for up to 2 weeks.
*Note – this sauce does harden when it cools.  Heat up again for that smooth caramel sauce.
*If you are making the personal size of caramel sauce you can use the microwave.
1.    Melt the butter in a microwavable bowl.  *The bowl needs to be large since the caramel sauce will easily bubble over the top of a small bowl.
2.    Add the xylitol and coconut milk.
3.    Mix, and microwave until a light caramel colour.
4.    It takes about 3 minutes.  Carefully watch it.  Be careful it will be extremely hot.


PSssTTTT ~ I also want you to know about the KETO Bread Cookbook. You can eat bread that is Paleo and Keto friendly. --> CLICK HERE <--
Recipe is featured on Recipe Lion



59 Responses to Ooey Gooey Low Carb Brownie

  1. Maybe you need this too??? I hear it all the time... You're asking me to give up bread... Even my type 2 diabetic neighbour refuses to give up bread... There's so many reasons to ditch the bread: - gluten - GMO wheat - simple carbs (that cause weight gain) BUT it's so comforting to bite into a soft piece of bread smeared with butter. What if I told you there's bread you can eat that is Paleo and Keto friendly. --> CLICK HERE <--
  2. Kelly the Happy Texan February 9 at 5:00 am #

    Omg! Speechless. Thank you! I don't have xylitol for caramel but I'm making the brownie for breakfast tomorrow! I'm excited!!

  3. Ditch The Wheat February 9 at 5:21 am #

    but the caramel is the best part! Maybe a liquid sweetener might work? Or maybe try erythritol? I have tried Splenda before but it didn't work.

  4. Nish February 9 at 9:32 am #

    I am so making this tonight when I get home! Love your blog – following you now :)x

  5. Laura February 9 at 12:29 pm #

    Wow! This looks really tasty. Definitely going to try this tonight.

  6. Helga05 February 9 at 12:32 pm #

    i will certainly be making this once i get all the ingriedents. looks so yummmmy.

  7. Alaiyo Kiasi-Barnes February 9 at 5:13 pm #

    I almost can't believe that ingredients so healthy can be part of a dessert that looks so decadent. What a genius move to put these ingredients and flavors together! Kudos!

  8. Ditch The Wheat February 9 at 6:35 pm #

    Flax seed is loaded with omega 3's & fiber! LOTs of fiber. Xylitol has sooo many health benefits – it helps prevents cavities, slows candida, helps prevent ear infections, it basically helps fight bacterial infections. I use coconut milk because too much dairy makes my chin breakout in pimples:P

  9. Kate February 10 at 8:39 am #

    Looks so good!
    Love when delicious recipes turned out onto delicious and healthy recipes!

  10. Kelly the Happy Texan February 10 at 3:37 pm #

    I made this as a cake for breakfast this morning. I tried making the caramel sauce with Truvia but it didn't dissolve like I'd like. I'll try powdering it next time.

    But OMG! This was fantastic! I just ate an entire cake for breakfast. How awesome is that? VERY awesome!

    Great recipe. I could see me making a cream cheese frosting for this. MAYBE even cupcakes complete with whipped cream filling, chocolate ganache topping and the curly white squiggle. Know what I mean? Endless possibilities. You have yourself a winner right here!

  11. Ditch The Wheat February 10 at 8:01 pm #

    Hi Kelly!!! Thanks!!! You are so awesome! I've never used Truvia before. I'm expanding my horizons and slowly trying out more sweeteners.
    How would you make your chocolate ganache? I'm interested in trying that one. Lol yeah the curly white squiggle would be cute!

  12. Kelly the Happy Texan February 10 at 8:48 pm #

    I'm not sure about the ganache yet. I'm going to look at some recipes and see what I.come up with and get back with you.

    But I can't tell you how happy I am that I had chocolate cake for breakfast!

  13. Kelly the Happy Texan February 10 at 8:53 pm #

    Btw, I really like Truvia but one of my favorite sweeteners right now is liquid sucralose. No carbs and 1 drop equals 1 packet of Splenda. I get the half ounce bottles at

  14. Danielle Sheffield February 10 at 9:37 pm #

    oh, wow! These look divine!!!! I have to try out the xylitol thing…this gives me a great reason!!

    • Ditch The Wheat February 11 at 1:00 am #

      I switched from Splenda to Xylitol and I really enjoy it. I'm still experimenting with a lot of sweeteners. I can't stand Stevia. I really wish I liked it but I don't.

  15. Kelly the Happy Texan February 11 at 12:15 am #

    Just made the cake with a cream cheese frosting! Happiness on a plate! This one was for hubby.

    • Ditch The Wheat February 11 at 12:59 am #

      I saw the picture on facebook. Thanks for the mention!

  16. Anonymous February 11 at 2:49 am #

    I can't wait to try this! Can you tell me how many net carbs it is?

    • Ditch The Wheat February 11 at 7:01 am #

      It depends on what you use. My cocoa powder is 0 net carbs (I use a brand called Fry's Premium Cocoa but most people's unsweetened cocoa has a few net carbs) , the sweetener I use is 0 net carbs, the flax seed is 024 net carbs, I use Aroy-D coconut milk which is 1 net carb for 1/4 cup. According to fatsecret baking powder has 1.3 carbs for 1 tsp. So 2.3 net carbs plus 1-2 net carbs from the caramel sauce. Overall under 5 net carbs.

  17. Carolyn February 11 at 10:09 am #

    Looks pretty great, I have to say. I have not yet tried the muffin in a minute, but I know I should.

    • Ditch The Wheat February 11 at 5:21 pm #

      Thanks! I've been wanting to try your Strawberry Rhubarb Crumb Bars. They feel so summer like to me. Ontario just got hit with a snow storm.

  18. Matt @ RecipeLion February 14 at 2:04 pm #

    Wow, this looks so unbelievably delicious! Thanks for linking up this great recipe to my hop.

  19. Ditch The Wheat February 14 at 10:16 pm #

    Thanks for hosting the competition! I'm excited to participate in more.

  20. Margi Lowry February 18 at 7:17 pm #

    You can make an easy ganache with baker's chocolate (or a chopped chocolate bar) and heavy whipping cream. I use the microwave and watch it carefully as it's more forgiving than using a double boiler. The traditional method is to heat the cream and pour it over the chocolate to melt. Stir a lot and viola! Ganache. I am definitely bookmarking this for those crazy chocolate cravings!

    • Ditch The Wheat February 18 at 7:53 pm #

      Margi! You are a lifesaver! I will use this for my boston cream donut!!!

  21. susiet February 19 at 2:42 am #

    Looks so delicious! Love your blog!

  22. RLacester February 26 at 3:06 am #

    Added two pumps of Torani sugar free raspberry syrup to the mix….YUM!

  23. Ditch The Wheat February 26 at 4:10 am #

    Great minds think alike. I just made the cake version and put sugar-free raspberry jam on it:D

  24. Rochelle Ramos February 29 at 10:28 am #

    This brownie looks so moist and yummy, it's hard to believe it's low carb!

    • Ditch The Wheat February 29 at 7:24 pm #

      It is good tasting! It works best if you use coconut milk and xylitol.

  25. Kiri W. March 1 at 2:06 am #

    Wow, this is such an interesting brownie recipe, and looks like the consistency is just perfect 🙂

  26. Spicie Foodie March 1 at 10:31 pm #

    What an interesting and yummy recipe. I'll have to try it soon. Thanks for being a part of the YBR 🙂

  27. Anonymous April 12 at 4:42 am #


    Maybe I'm not looking hard enought but what is the carb count for this recipe? It looks amazing!!!

    • Ditch The Wheat April 12 at 5:27 am #

      Hi! I don't usually post carb amounts because it differs depending on ingredients used. The brownie is about 5 net carbs. I don't remember what the caramel sauce is but not very much since xylitol is 0 net carbs. You can check carb amounts by using
      Usually 1 serving of anything I make is around 5 net carbs or less. If it differs from that amount I post the nutritional analysis.

  28. Anonymous April 12 at 4:21 pm #

    Thanks so much! I assumed it was really low anyways! I'm going to make them tonight 🙂

  29. Kristina April 23 at 10:07 pm #

    OMY- Yummm! I can't believe I missed this recipe of yours! These look awesome! Love love love that its dairy free! But that caramel sauce is still super tempting… 🙂

    • Ditch The Wheat April 24 at 12:08 am #

      Kristina! The caramel sauce is super yummy! It works best if you make the whole batch on the stove.

  30. Deanna long April 27 at 5:03 am #

    Hi there, just wanted to let you know if you mix 1/4 teaspoon baking soda and 1/2 teaspoon cream of tarter it equals 1 teaspoon baking powder and it has no carbs!

  31. Lisa Stafford March 12 at 2:14 pm #

    My microwave must be more powerful than most because the batter of the brownie overflowed, even at 80% power. If I try this again, I will bake it at 50% power for better results.

    • CAROLditchthewheat March 13 at 8:44 pm #

      You need to use a larger bowl. Sorry, I updated the recipe to say that. The bowl needs to be large because the batter puffs up and will overflow.

  32. Michele ºÜº March 21 at 10:58 pm #

    I don’t have any coconut milk and want to make the wonderful looking brownie. Is there a substitute that will yield the same results? I’m not gluten free or dairy free, so this doesn’t matter. I was wondering if I could use regular milk.

    You have some wonderful looking recipes! Thanks!

    • CAROLditchthewheat March 26 at 2:52 pm #

      I used coconut milk because it is thick. Try using sour cream or yogurt.

  33. Kelly July 11 at 5:06 pm #

    I love your recipes!, especially the dessert ones!.

  34. Kelly August 20 at 8:11 pm #

    I love your recipes! and this one looks so very good!.

  35. Marla August 17 at 9:31 pm #

    Could I use Coconut/ almond milk. Also can I trade out the Xylitol for Stevia?
    Thank you

  36. Sara James August 17 at 11:46 pm #

    I used to make MIMs but I realized that I really hated them. The flaxseed meal was just too dense and it was literally difficult to choke them down. I wish I liked them.

  37. Cheryl August 18 at 12:42 pm #

    How do we do this in the oven or toaster oven? I don’t like using the microwave. Also, want to make enough for the family. Though I can’t do it at all until the end of my 26 day Detox. Sounds wonderful!

  38. Heather August 18 at 3:09 pm #

    Just made this with heavy cream and added a dash of peppermint extract . Didn’t have the stuff for the topping so used homemade peanut butter mixed with cream and truvia. This finally hit the spot for the desserts !

  39. Julzzzy November 10 at 11:36 am #

    I have the same question as Cheryl about not using a microwave. Anyone know how to do this in a regular or toaster oven?? Would you need to add anything to keep it moist?

    Thanks to anyone who knows the answer or has experimented with the MIMs in a regular oven… It’s probably just a few more minutes and I believe not using the microwave keeps some of the nutritional value intact. 🙂
    Julzzzy recently posted..The Chicken BLT Unwich + A Giveaway by MightyNestMy Profile

  40. Alicia November 25 at 11:03 am #

    Why did you stop using xylitol? Just curious. I have some and want to make something for my dad for Thanksgiving. Trying to figure out what. Thought this sounded promising..

    • Carol Lovett November 26 at 8:25 pm #

      It’s not really paleo. I would rather use something you would find in nature like honey. It is also poisonous to dogs and that freaked me out.

  41. Leigh January 16 at 6:23 pm #

    This was ridiculously good. Wow. Moist, gooey, chocolaty, everything I wanted right now. I’ll be making this again, for sure. So so so good!

  42. Nadia February 7 at 10:44 am #

    I microwaved it on high for 3 minutes and it was as hard as a rock!! Hahaha. Any tips?

    • Hardasrock February 26 at 9:45 pm #

      Mine came out hard as rock too and didn’t rise:(

  43. Betty October 9 at 8:42 pm #

    This looks awesome, can’t wait to try. Btw, chocolate is also poisonous to dogs.

  44. Heather January 18 at 5:42 pm #

    Well i tried this using heavy whipping cream and grinding the flax meal till it was powder and used swerve. Sadly it ended up being a black goopy mess that had an oil slick on the top..It never went hard or cakey..looked like pudding goop.. much for trying to sub for what i did not have