Every once in a while, a recipe goes viral and you have to try it. This time, it was Ina Garten’s famous Brownie Pudding — rich, decadent, and perfectly underbaked in the center.
Of course, I wanted to see if I could make it low-carb and sugar-free.
The result?
✔️ Beautiful texture for a brownie
❌ Flavor that just didn’t work for me, and it didn’t have the lava pudding center
I made several substitutions, including swapping all-purpose flour for peanut flour. While the dessert baked great for a brownie, it didn’t have the lava pudding center I was hoping for. The peanut flavor overpowered everything else. It’s not something I’d personally make again — and that’s okay.
Low-carb and bariatric-friendly baking is a lot of trial and error. Some swaps behave beautifully. Others… teach us lessons.
I usually only share recipes that make it into my regular rotation, but I wanted to share this one too — because honesty matters. If you’re experimenting in your own kitchen, know that it’s normal when things don’t turn out perfectly.
Let’s Learn Together
If you try this recipe using different low-carb ingredients (like almond flour, different sweeteners, or adjusted eggs), I’d love to hear how it turns out for you. Leave a comment or message me — your version might be the one that works!
Because at Bariatric Living 101, we’re not chasing perfection — we’re building sustainable, real-life habits.
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Bariatric Living 