My husband would me to make him a batch of brownies. I am wondering if I can use almond flour instead of reg. flour, splenda in place of the regular sugar? If I'm going to make them, I would like to at least cut the carbs in them so i can have a small piece.

Well... I haven't tried it but I don't think it'd work all that well because flour has gluten in it which holds things together and makes stuff rise. However, just wheat gluten is very low carb so you *might* be able to add some wheat gluten to the almond flour. Almond flour is also quite coarse so you might want to use Whet protein for some of the flour.

Experiment! I used to do a lot of low-carb baking when I had more free time. It was fun.

I work at a french bakery and they make the no sugar added muffins with almond flour and splenda. Ill try to get the EXACT details for you in the back in the kitchen about almond flower cause we get a lot of requests these days for low carb pasteries.

I don't think a direct substitution would work, but there are plenty of recipes in our kitchen section, lowcarbluxury.com and various cookbooks like "The Low carb Comfort Food Cookbook" that are designed to work with almond flour and other lc ingredients to ensure a better result than trying to just substitute regular ingredients.

They just made brownies a few weeks ago on that show on the Food Network, "Low Carb and Lovin' It."

http://www.foodnetwork.com/food/rec...6_27074,00.html

The soy flour would be a deal-breaker for me. I can't stand the taste.