why make this recipe
This low carb pecan pie brownies recipe gives you two treats in one. You get a fudgy brownie base and a gooey pecan pie top. It uses low carb sweeteners and almond flour so it fits many low carb plans. Make it when you want a rich dessert without a big sugar hit.
introduction
These Low Carb Pecan Pie Brownies are easy and fast. The brownie layer bakes first, then a sweet pecan topping goes on and bakes a little more. If you like crunchy nuts and chocolate, you will like this. For a crunchy snack idea to serve with them, try these crispy keto low carb onion rings that also use low carb ingredients.
how to make Low Carb Pecan Pie Brownies
Make the brownie batter, bake it a short time, then make the pecan pie mix and pour it over the baked brownies. Return to the oven to set. Let cool before cutting. Work in simple steps so the layers turn out neat.
Ingredients :
¼ cup Lakanto, or similar low carb sweetener, 2 oz butter, room temperature, 1 cup almond flour, 2 eggs, 2 tbs unsweetened cocoa powder, 1 teaspoon baking powder, ½ cup Brown Swerve Sweetener, 1 egg, beaten, 2 oz butter, 1 teaspoon vanilla extract, 1 cup chopped pecans, or walnuts – or a mixture!
Directions :
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 Brown Swerve, 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.
how to serve Low Carb Pecan Pie Brownies
Serve warm or room temperature. A small scoop of low carb vanilla ice cream or a dollop of whipped cream goes well. Cut into squares and place on a simple plate. These also pair well with coffee or tea.
how to store Low Carb Pecan Pie Brownies
Store cooled brownies in an airtight container. Keep at room temperature for up to 2 days. For longer storage, refrigerate for up to 7 days. You can freeze squares in a freezer bag for up to 2 months; thaw in the fridge before serving.
tips to make Low Carb Pecan Pie Brownies
- Use room temperature butter and eggs for a smooth batter.
- Line the pan with parchment so you lift brownies out easily.
- Watch the second bake time closely so the top does not overcook.
- Chop pecans small if you want easier cutting.
- For a nuttier mix, use half walnuts and half pecans.
variation (if any)
- Swap pecans for all walnuts if you prefer.
- Add a few sugar-free chocolate chips to the brownie batter for extra chocolate.
- Use a different low carb sweetener if you do not have Lakanto or Swerve.
FAQs
Q: Can I use regular sugar instead of low carb sweetener?
A: Yes, but the carb count will be higher. Use the same amounts but expect a sweeter, higher-carb dessert.
Q: Do I have to use almond flour?
A: Almond flour gives the best texture here. Other flours will change the texture and may need different amounts.
Q: Can I make this in a larger pan?
A: You can use a 9×9 pan, but the bake time may change. Check for doneness and adjust time by a few minutes.
Q: How do I know when the top is set?
A: The top should look glossy and not jiggle in the center. A slight wobble is okay; it firms as it cools.
Q: Can I halve the recipe?
A: Yes. Use a smaller pan and watch the baking time closely.
Conclusion
These Low Carb Pecan Pie Brownies give you a rich, nutty dessert with less sugar. For another low carb dessert idea with a crunchy twist, see the Keto Pecan Pie Brownies – Sugar-Free Mom for inspiration. For a slightly different take on low carb pecan desserts, check the Low Carb Pecan Pie Brownies – Step Away From The Carbs.