Lo-Dough Brownie Perfection - A step by step guide
Lo-Dough is the ultimate low-carb, low-calorie product - once blitzed down to a crumb in a food processor or nutri-bullet, it becomes a versatile ingredient for making oven-baked brownies, blondies and other cakes.
Here's a step by step guide to making 3 perfect brownies using Lo-Dough. Swap out the chocolate flavouring and you could have Peanut Butter Blondies or Bakewell cakes. In fact, following the basic principle, you could pretty much make any variety of sponge cake you like, but one that will be dramatically reduced in calories and carbs.
Top tip: Lo-Dough is made entirely from protein and fibre. As such they're incredibly light but very filling. Each piece contains a 3rd of your daily fibre requirement!
Step 1: Break your Lo-Dough down to a crumb
In a food processor/Nutri-Bullet, blitz your Lo-Dough until it is a fine crumb-like texture.
Step 2: Get your other ingredients ready
On top of your Lo-Dough crumbs, you will need...
- 20g of sweetener – either white or brown
- 1 large egg
- 40g of chocolate
- 1 teaspoon of cocoa
- 20ml of milk
- A few drops of vanilla
Step 3: Mix your ingredients
Melt the chocolate into the milk in a microwave. Just heat up in 20 second blasts and keep stirring until combined.
Step 4: Add all the ingredients to a bowl
Step 5: Thoroughly mix all the ingredients with a fork
Step 6: Prepare your baking tray, add the mix and bake
Set up a brownie baking tray with a little tin foil wall and some greaseproof lining as shown in the picture. One Lo-Dough brownie mix should fill a third of an 8-inch brownie tin, coming about halfway up the tin. Add your cake mix in an even layer into the separated third you have created and then bake at 220C/425F/Gas 7 for 7-8 minutes.
Step 7: Garnish and serve
Serve as it is or with any garnish of your choices (grated chocolate, nuts, icing, fruit etc)
