I love this recipe! I bake for a diabetic family member, so I adapted it to make it low-carb. It turned out great, even with the changes. I used Splenda granular in place of sugar, switched out 1 1/4 cup flour with 1 1/4 cup almond meal (or flaxseed meal or a blend of the two), increased baking soda to 1 1/2 tsp., and decreased choc. chips to 1/2 cup, but added 1/2 cup chopped walnuts, both mixed into the batter. I used a 9x9 in. pan, as the amount of batter is always less with Splenda, and baked for 25-30 min. The original recipe is delicious, and still quite tasty with the low-carb revisions. Plus, my family loves it. Thanks Sandi, for sharing this recipe!
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I love this recipe! I bake for a diabetic family member, so I adapted it to make it low-carb....