In my continuing quest for all things nutty, I’ve discovered that brownies are perfectly combined with pecans. Considering the normal high carb brownie recipe I was previously accustom too, exchanging the flour with almond flour seemed to produce reasonably delicious results.
As well, the almond flour is perfectly accompanied by toasty chopped pecans and a whole lot of deliciousness. Considering that I always keep these ingredients on hand, I’d say that this is my new go-to brownie recipe.
This is absolutely terrible – so dare I say? I love the batter of these, probably more than I like these cooked. Of course, I ate about 4 of these within a five-minute period. My taste buds took over and I just couldn’t control myself!
Make it at home
- Brown Sugar Sweetener – Ideal Brown No Calorie Sweetener
or Just Like Sugar Brown Sweetener - Peanut Butter – Peter Pan Peanut Butter Crunchy
- Baking Chocolate – Baker’s Unsweetened Chocolate
or 
Chocolate Pecan Brownies - Low Carb
Prep time
Cook time
Total time
Author: Andres Regalado
Recipe type: Dessert
Serves: 16
Ingredients
- 4 oz. unsweetened chocolate, finely chopped
- ⅔ Cup of Butter
- 1¼ Cup of Sugar Substitute
- ¼ Cup of Brown Sugar Blend
- 1 Cup of Almond Flour
- ½ Cup of Pecans, toasted and chopped
- 3 Tablespoons of Water
- 3 Eggs
- ½ Teaspoon of Salt
- 1 Teaspoon of Vanilla Extract
Instructions
- Preheat oven to 350 and coat an 8x8 baking pan with nonstick cooking spray.
- In a microwave-safe bowl, combine chocolate, butter, and water. Microwave on high for 1 minute, stirring after 30 seconds. Stir until smooth.
- Add sugar substitute and brown sugar blends; stir to combine. Add eggs and vanilla; stir to combine. Stir in flour, almond, and salt until smooth. Slowly spoon batter into prepared pan.
- Bake 30 minutes. Cool in pan on wire rack.
- Enjoy these delicious low carb brownies!
Notes
Serving size: 1 square (Total recipe makes 16 servings
Protein 4.00g, Carbs 5.75g, Calories 107.50g, Fiber 2.13g, Sugar Alcohol 0.00g -- NET CARBS: 3.63g
Protein 4.00g, Carbs 5.75g, Calories 107.50g, Fiber 2.13g, Sugar Alcohol 0.00g -- NET CARBS: 3.63g
Of course, I ate about 4 of these within a five-minute period. My taste buds took over and I just couldn’t control myself!
Wow!
These sound delicious and easy to make! I have everything but the chocolate… hmmm… 😉
thanks for sharing this! I found you through Pinterest!
Lotus
They were delicious!! Let me know if you give the recipe a try 🙂
What did you use for the brown sugar blend??
When I first made this recipe I used Splenda Brown Sugar Blend
just because thats all my local grocery store had and I didn’t mind the few extra carbs. But if you trying to be a bit more tight in terms of carbs I’d suggest using Ideal Brown No Calorie Sweetener
(few carbs, and sugar alchohols) or Just Like Sugar Brown Sweetener
(bit more pricey). FYI, some of these are affiliate links. Let me know if you give any of these a try!
Made this 2 nights ago. The flavor is excellent. I thought the consistency of my brownies was a little too gooey and fudgy (usually I like that but this was a little too much). Also, the middle didn’t bake enough but the edges nearly burned. Maybe the pan I used? It was pyrex instead of metal.
I’m glad the taste was on point, Rachel. Rather odd to hear that the consistency wasn’t that great and almost too goey considering mine was a bit more dry. It may have been your pyrex, I know I haven’t ever used one. So, not completely sure of the baking differences.
For Rachel & Andres, using a pyrex glass pan you would need to reduce the temperature by 25 degrees but bake for the same amount of time. I have had the same type of problems using glass cookware and read this in an article years ago. Hope it helps.
Michele