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!

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!
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)
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Nutrition Information
Yield 9 Serving Size 1 BrownieAmount Per ServingCalories 270Total Fat 27gSaturated Fat 8gCholesterol 82mgSodium 112mgCarbohydrates 6gNet Carbohydrates 3gFiber 3gSugar 1gProtein 6g
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Kay Gellerstedt says
My son and grandson loved these! One loves pecan pie and one loves brownies…they both loved this!
Georgina says
I’m so glad that they enjoyed them! Thanks for letting me know!
Heather says
These look great… but I’m struggling to get brown sweetener in the UK. Will white work?
Georgina says
Yes a granular white sweetener will be fine, it just won’t have quite the same flavor.