2/3 cup Splenda, granular
1/2 cup Butter, melted
1/2 cup Maltitol, powder
3 Eggs
1 tsp Vanilla
1/3 cup Cocoa
2 Tbsp Whole Wheat Flour
1/4 cup BiPro, natural unflavored
1 Tbsp Vital Wheat Gluten
1/4 tsp Salt
1/2 cup Pecans, chopped

Mix together melted butter, maltitol and Splenda.
Add eggs and vanilla and mix together well.
Add cocoa, whole wheat flour, BiPro, gluten and salt. Mix until combined. Stir in pecans.
Spread batter evenly in greased 8"x8" pan.
Bake at 300°F for 15-20 minutes

Dietary Exchanges:
2/3 Other Carbohydrate, 1/2 High Fat Meat, 2 Fat

Nutrient Content Claims:
Sugar Free
3 Net Carbs* per brownie