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Low Carb Chocolate Pecan Brownie

Course: Dessert
Cuisine: American
Keyword: coconut flour recipes, easy desserts
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9 squares
Calories: 275kcal
Author: Angela Coleby
A rich chocolate brownie with a crunch of pecans
Print Recipe


  • 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