I made low carb brownies tonight. I used walnuts instead of pecans, reduced the splenda to 1 1/3 cups, and used coconut oil instead of the butter. They’re pretty good, although I think they’d be a bit better with some instant espresso. I found them a bit too sweet even with the reduced sweetener.

The second time I made them I used a cup of erythritol instead of the splenda. The sweetness was at a good level but with the erythritol they turned out crumbly. This morning I had a crumbled brownie on vanilla yoghurt. (500 mL plain, full-fat yoghurt with 1/4 tsp. stevia and 2 tsp vanilla extract. No, I didn’t eat the whole 500 mL at one sitting.)