Low Carb Pecan Pie Brownies

These awesome low carb pecan pie brownies are perfect for serving as a Thanksgiving dessert! They're sugar free, gluten free, and keto friendly!

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If you're looking for a classic dessert for Thanksgiving, then a pecan pie is the obvious choice. However, I've given the traditional dish a twist by making it into brownies!

The base is the same as my Low Carb Mint Chocolate Cheesecake Brownies, but then I've made a pecan pie topping to layer on top of the brownie. The result is a fantastic mixture of chocolatey soft brownie and a buttery, nutty topping.

How to Make Low Carb Pecan Pie Brownies

To make the brownie layer, cream some low carb sweetener (I used Lakanto – get 20% off if you use coupon code SAFTC!) and butter together in a stand mixer. Add almond flour, eggs, unsweetened cocoa powder, and baking powder, and beat until smooth.

Spoon the batter into an 8×8″ square baking pan lined with baking parchment.

Bake in a preheated oven for 10 minutes.

Meanwhile, make the pecan pie layer by combining low carb brown sweetener (I've just discovered Brown Swerve – you can buy it from Netrition or Whole Foods!!!), butter, vanilla extract and a beaten egg in a saucepan.

Heat on a low-medium heat until the butter has melted, the sweetener has dissolved, and a thick sauce has formed. Add in the pecans and stir well. (Actually mine is a mixture of half walnuts and half pecans, but the carb count is the same and the taste very similar!)

Pour the mixture on top of the cooked brownie layer. 

Return it to the oven for 10-12 minutes or until set.  Leave to cool in the pan for 10 minutes, then transfer it to a wire cooling rack. Cut into 9 squares.

Your family will love them! 

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Low Carb Pecan Pie Brownies

Yield: 9 Brownies

Prep Time: 10 minutes

Cook Time: 20 minutes

Cooling Time: 10 minutes

Total Time: 40 minutes

These awesome low carb pecan pie brownies are perfect for serving as a Thanksgiving dessert! They're sugar free, gluten free, and keto friendly!

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Ingredients

For the brownie layer

• ¼ cup Lakanto, or similar low carb sweetener
• 2 oz butter, room temperature
• 1 cup almond flour
• 2 eggs
• 2 tbs unsweetened cocoa powder
• 1 tsp baking powder

For the pecan layer

• ½ cup Brown Swerve Sweetener
• 1 egg, beaten
• 2 oz butter
• 1 tsp vanilla extract
• 1 cup chopped pecans, or walnuts - or a mixture!

Instructions

1. Preheat the oven to 350F.
2. To make the brownie layer, cream the sweetener and butter together in a stand mixer. Add almond flour, eggs, unsweetened cocoa powder and baking powder, and beat until smooth.
3. Spoon into an 8×8″ square baking pan lined with baking parchment, and bake in the oven for 10 minutes.
4. Meanwhile, make the pecan pie layer by combining the Brown Swerve, butter, vanilla extract and a beaten egg in a saucepan.
5. Heat on a low-medium heat until the butter has melted, the sweetener has dissolved, and a thick sauce has formed. Add in the pecans and stir well.
6. Pour the mixture on top of the cooked brownie layer. Return it to the oven for 10-12 minutes or until set.
7. Leave to cool in the pan for 10 minutes, then transfer it to a wire cooling rack. Cut into 9 squares.

Notes

3g net carbs per serving of one brownie (this recipe makes 9 brownies)

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Nutrition Information

Yield 9 Serving Size 1 Brownie
Amount Per ServingCalories 270Total Fat 27gSaturated Fat 8gCholesterol 82mgSodium 112mgCarbohydrates 6gNet Carbohydrates 3gFiber 3gSugar 1gProtein 6g

Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.