Low Carb Chocolate Pecan Brownie
Servings: 9 squares
A rich chocolate brownie with a crunch of pecans
- ½ cup butter unsalted
- 4 oz chocolate chips sugar free/high cocoa solids
- 4 medium eggs
- ½ cup erythritol 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
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.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1squar3 | Calories: 275kcal | Carbohydrates: 12g | Protein: 4g | Fat: 24g | Fiber: 6g