Keto Pecan Pie Brownies Recipe
These Keto Pecan Pie Brownies combine a rich, fudgy brownie base with a gooey pecan pie topping, giving you the best of both worlds while staying low-carb. They’re perfect for holiday gatherings or satisfying your sweet tooth any time of year!
Ingredients
- Almond flour – ½ cup
- Unsweetened cocoa powder – ¼ cup
- Granulated keto sweetener – ½ cup
- Eggs – 2 large
- Butter – ¼ cup melted
- Unsweetened chocolate – 2 oz melted
- Baking powder – ½ tsp
- Vanilla extract – 1 tsp
- Chopped pecans – ¾ cup
- Sugar-free maple syrup – ¼ cup
- Heavy cream – 2 tbsp
- Butter – 2 tbsp for pecan topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
- In a bowl, mix almond flour, cocoa powder, baking powder, and sweetener until well combined.
- In another bowl, whisk eggs, melted butter, vanilla extract, and melted unsweetened chocolate.
- Slowly add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 20 minutes, then remove from the oven and set aside.
- While brownies are baking, prepare the pecan pie topping. In a saucepan, melt butter over medium heat.
- Add sugar-free maple syrup, heavy cream, and chopped pecans. Stir and cook for 2-3 minutes until slightly thickened.
- Pour the pecan mixture over the partially baked brownies, spreading evenly.
- Return to the oven and bake for another 15 minutes.
- Let the brownies cool completely before slicing. Enjoy!