Low Carb Pecan Pie Brownies

4.80 from 10 votes

A fudgy almond flour brownie topped with a buttery, sugar free pecan pie layer. These low carb pecan pie brownies make an easy keto Thanksgiving dessert, and the recipe makes 9 squares.

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Prep Time 10

Cook Time 20

Cooling Time 10

Total Time 40

Makes: 9 Brownies

Net Carbs: 2

Calories: 270

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

For the brownie layer

¼ cup Lakanto classic monk fruit sweetener, or similar low carb sweetener
2 oz butter room temperature
1 cup almond flour
2 eggs
2 tablespoon unsweetened cocoa powder
1 teaspoon baking powder

For the pecan layer

½ cup golden Lakanto sweetener or another brown-sugar-style monk fruit sweetener
1 egg beaten
2 oz butter
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts - or a mixture!

Equipment

Wilton Perfect Results Premium Non-Stick Bakeware Square Cake Pan, 8-inches

Step-by-Step 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 golden Lakanto sweetener, 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.

Nutrition

Serving: 1BrownieCalories: 270kcalCarbohydrates: 5gProtein: 6gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0gCholesterol: 82mgSodium: 103mgPotassium: 135mgFiber: 3gSugar: 1gVitamin A: 401IUVitamin C: 0mgCalcium: 67mgIron: 1mgNet Carbs: 2g

Notes

The monk fruit sweeteners are left out of the nutrition count, since they add no net carbs. You can use walnuts or a half-and-half mix of walnuts and pecans in place of the pecans; the carb count is almost the same.

Store the brownies covered in the fridge for up to 5 days, or freeze them in a single layer for up to 3 months.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.