Low Carb Pecan Pie Brownies

These awesome low carb pecan pie brownies are perfect for serving as a Thanksgiving dessert! A fudgy chocolate brownie base gets a buttery, nutty pecan pie topping, and they're sugar free, gluten free, and keto friendly at about 2g net carbs per brownie.

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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.

Key Ingredients & Substitutions

• Pecans. The star of the pecan pie layer. Pecans are one of the lowest carb nuts around, so you get all that classic pecan pie crunch for very few net carbs. Chopped pecans (I like Fisher chopped pecans) save you a job, and walnuts or a half-and-half mix work just as well.
• A sugar free brown sweetener for the "syrup". Real pecan pie gets its gooey filling from corn syrup and brown sugar. Here, a brown-sugar-style monk fruit sweetener such as Lakanto Golden is melted with butter, vanilla and a beaten egg into a thick, sugar free pecan pie syrup that sets in the oven. If you'd like a little maple flavor, swap a tablespoon or two of the sweetener for a sugar free maple syrup like ChocZero, and cook it a minute longer so it still thickens.
• Classic monk fruit sweetener. This sweetens the brownie layer. I use Lakanto Classic, but any granulated low carb sweetener that measures like sugar will do.
• Almond flour. Gives the brownies a soft, tender crumb with no wheat flour. Use blanched, finely ground almond flour rather than coarse almond meal for the best texture.
• Unsweetened cocoa powder. Natural or Dutch-processed both work. Dutch-processed cocoa gives a darker, slightly richer brownie.
• Butter and eggs. Butter carries the flavor in both layers, and the eggs hold the brownie together and help the pecan topping set. Have them at room temperature so the batter creams smoothly.

How to Make Low Carb Pecan Pie Brownies

To make the brownie layer, cream some low carb sweetener (I used Lakanto) 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 a low carb brown sweetener (these days I use golden Lakanto), 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!

Helpful Tips

Line the pan with parchment. Leave a little parchment hanging over two sides so you can lift the whole slab out once it has cooled. It makes cutting neat squares much easier, and the sticky topping won't glue itself to the pan.

Keep the heat low for the topping. The egg in the pecan pie layer thickens the sauce, but too much heat can scramble it. Stir constantly over low-medium heat and take it off as soon as it coats the back of a spoon.

Toast the pecans first. For an even deeper pecan pie flavor, toast the chopped nuts in a dry skillet for 3-4 minutes, until they smell nutty, before stirring them into the sauce.

Don't overbake. The topping is done when it no longer jiggles in the middle. Almond flour brownies firm up a lot as they cool, so a slightly soft center straight out of the oven is exactly what you want.

Let them cool before cutting. Warm brownies crumble and the topping slides. Give them the full cooling time, or chill them for 30 minutes if you're short on patience, and use a sharp knife wiped clean between cuts.

Variations

• Maple pecan. Add a splash of sugar free maple syrup or maple extract to the topping for a maple-pecan twist, much like my Keto Maple Nut Pralines.
• Bourbon pecan pie. Stir a teaspoon of bourbon into the sauce along with the vanilla for a grown-up holiday version.
• Chocolate chip. Fold a handful of sugar free chocolate chips into the brownie batter before baking.
• Mixed nuts. Use walnuts, or half walnuts and half pecans, like I did here. Macadamias are lovely too.
• Spiced. Add a pinch of cinnamon and nutmeg to the topping for a warm, fall flavor.

Serving Ideas

These brownies are rich, so one square goes a long way. Serve them slightly warm with a dollop of whipped cream, or with a scoop of Sugar Free No Carb Ice Cream for a real pecan-pie-à-la-mode moment.

For Thanksgiving, set them out on a dessert board next to a Keto Chocolate Mousse Pie and a bowl of Low Carb Caramelized Pecans, so everyone at the table has a low carb option. They also travel well, which makes them a great one to bring along if you're a guest.

Storing & Freezing

Store the brownies in an airtight container in the fridge for up to 5 days. The pecan topping firms up when cold, so let them sit at room temperature for 15 minutes before serving, or warm a square in the microwave for 10 seconds.

To freeze, cut the cooled brownies into squares and freeze them in a single layer on a tray, then move them to a freezer bag with parchment between the layers. They keep for up to 3 months. Thaw overnight in the fridge, or at room temperature for about an hour.

They're a handy make-ahead dessert, too. Bake them a day or two before Thanksgiving, keep them in the fridge, and that's one less thing to do on the big day.

FAQs

What is a good keto Thanksgiving dessert?

Anything that gives you the classic holiday flavors without the sugar and flour. These pecan pie brownies are a great pick because they taste like pecan pie but come in at about 2g net carbs each. A No Bake Keto Cheesecake or a chocolate mousse pie are other easy options, and you'll find plenty more ideas in my No Carb Desserts round-up.

Are pecans keto?

Yes! Pecans are one of the most keto-friendly nuts. A 1-ounce serving (about 19 halves) has roughly 4g of total carbs and 3g of fiber, so only about 1g net carbs. They're also high in healthy fats, which is why they work so well in low carb baking. Just watch out for candied or honey-roasted pecans, which are coated in sugar.

Can I make these without a stand mixer?

Yes. A hand mixer works fine, or you can beat the softened butter and sweetener together by hand with a wooden spoon before stirring in the rest of the brownie ingredients.

More Low Carb Holiday Desserts

If you loved this recipe, here are a few more you might enjoy:

• Low Carb Brownie Bombs
• Keto Chocolate Mousse Pie
• Low Carb Cranberry Jel Dessert
• Low Carb Skillet Cookie

📖 Recipe