Low Carb Chocolate Pecan Brownie
Servings: 9 squares
Calories: 275kcal
A rich chocolate brownie with a crunch of pecans for a rich delicious low carb dessert.
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Ingredients
- ½ cup butter unsalted
- 4 oz chocolate chips sugar free/high cocoa solids
- 4 medium eggs
- ½ cup monkfruit sweetener low carb sweetener
- ½ cup coconut flour
- ¼ cup cocoa unsweetened
- ½ teaspoon baking powder
- 1 cup pecans toasted and chopped
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 180C/350F degrees
- Line a 9 inch square tin with parchment paper.
- Melt the butter and chocolate chips together, either in a microwave or in a Bain Marie
- Add the erythritol, eggs and vanilla and beat well
- Add the cocoa powder, coconut flour, salt and baking powder and stir until combined
- Mix in half of the pecans and stir until combined
- Pour the mixture into the baking tin
- Scatter with remaining pecans
- Bake for 30-35 minutes until firm.
Notes
Makes 9 squares.
Store in the fridge in an air tight container and they should last up to 4-5 days.
Nutrition
Serving: 1squar3 | Calories: 275kcal | Carbohydrates: 12g | Protein: 4g | Fat: 24g | Fiber: 6g | Net Carbohydrates: 6g