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Keto Chocolate Pecan Brownies






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Keto Chocolate Pecan Brownies


Hi again! Here I am, another day, another recipe. Today I was craving brownies so I decided to whip some up. I've always loved cooking, but it's even more of a fun challenge as a keto-cook. I enjoy making new recipes, and modifying my old ones to make them keto-friendly.

The brownies themselves are easy, and as long as you follow the steps, you won't be able to tell that you aren't using REAL flour. The trick to most baked goods is whipping the eggs long enough to become thick and foamy. The more air in the batter the better. Over-mixing your dry ingredients into your wet can also mess up the texture of a good brownie or cake. So be mindful of those things.

If you're interested in following my Facebook or Instagram page, I post updates and photos there that you may not see on this blog. Anyways, here comes the recipe!






Keto Chocolate Pecan Brownies


Ingredients


  • 6 oz. dark chocolate at least 80% (I used 90%)
  • 6 tbsp butter, unsalted
  • 2 tbsp coconut oil
  • 4 large eggs
  • 3/4 cup erythritol, powdered
  • 1/2 tsp vanilla extract
  • 1 dash salt or to taste
  • 2 oz almond flour, weighed
  • 1/2 tsp baking powder
  • 3 tbsp chopped pecans






Directions

  1. Preheat the oven to 350°F (175°C), and line an 8″ square baking pan with parchment paper. I cut mine to size, then put a slit in each corner to make it fold. I sprayed the inside of the pan with cooking spray, as well as inside the parchment paper. Spraying it helps it stay in the pan.
  2. Put butter, coconut oil, and chocolate in a microwave-safe bowl. Microwave at 30 second intervals, until melted. Take the bowl out, stir the mixture until smooth. Set aside to cool.
  3. Using an electric mixer, mix the eggs, erythritol, vanilla extract, and salt. Mix on high for at least 3 minutes. Don't eliminate the salt. Also, don't skimp on the beating of the eggs. You want them to be thick and foamy. 
  4. Carefully whisk in the chocolate mixture until just combined.
  5. In a small bowl, sift and stir almond flour and baking powder together. Carefully fold the flour into the egg-chocolate mixture until just combined with a spatula. Do not use an electric mixer in this step!
  6. Pour the mixture into the prepared baking pan and spread it out evenly using a spatula. Bang the pan on the counter. 
  7. Sprinkle with crushed pecans and/or some chopped chocolate if you wish. You can skip this step, or use any other type of nuts or peanuts.
  8. Put in the oven and bake for 20 minutes (Check after 18). When a toothpick is inserted in the center, it shouldn’t come out clean. You want the brownies to stay sticky in the middle, but the outside should be kind of crunchy. Don’t over-bake. 
  9. When done baking, take the whole batch out of the pan, together with the parchment paper, and let cool down. When cooled, cut into 12 equal size brownies.
Nutrition Facts/Macros


Note: The sugar alcohol can be subtracted just the same as fiber in this recipe because it is erythritol which is a safe, 0 glycemic index sweetener.





The finished brownies in all their glory.


Sugar Free, Keto Brownies


keto sugar free gluten free chocolate brownies




As always, thank you for stopping by my blog for another great recipe. This one is definitely a winner! This dessert would be SO good with some whipped cream and chocolate syrup too. Hey, who am I kidding? They are great by themselves too.


If you liked this recipe please drop a comment below, and share it using the social media buttons below. You can also find me on Facebook, Instagram, and Twitter. Have a great KETO day.

1 comment:

  1. Remember, ovens vary in temperature so your baking time may differ. Always check 5 minutes before, and with brownies it's always a good idea to take them out a little early and let them finish baking while cooling, so they do not over-cook! :)

    ReplyDelete