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! 

Print Recipe

5 from 1 vote

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!

Prep Time10 mins

Cook Time20 mins

Cooling Time10 mins

Total Time40 mins

Course: Baking, Snack

Cuisine: American

Servings: 9

Calories: 270kcal

Author: Georgina from StepAwayFromTheCarbs.com

As an Amazon Associate I earn from qualifying purchases

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

• Preheat the oven to 350F.
• 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.
• Spoon into an 8×8″ square baking pan lined with baking parchment, and bake in the oven for 10 minutes.
• Meanwhile, make the pecan pie layer by combining the Brown Swerve, 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.
• 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.

Notes

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

Nutrition

Serving: 1square | Calories: 270kcal | Carbohydrates: 6g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 112mg | Potassium: 144mg | Fiber: 3g | Sugar: 1g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg