Macros: Calories: 190 Fat: 18g Protein: 5g, Carbohydrates: 6g
Prep Time: 10 mins
Cook Time: 25 mins
– 1 cup almond flour
– 1/4 cup unsweetened cocoa powder
– 1/2 cup low-carb sweetener (such as erythritol or stevia)
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/3 cup melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans
1. Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
2. In a mixing bowl, whisk together the almond flour, cocoa powder, low-carb sweetener, salt, and baking powder until well combined.
3. In a separate bowl, whisk together the melted butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until a thick, smooth batter forms.
5. Fold in the chopped pecans, reserving a few for topping if desired.
6. Pour the batter into the prepared baking dish, spreading it evenly.
7. Optional: Sprinkle the reserved pecans on top of the batter.
8. Bake in the preheated oven for approximately 25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
9. Remove from the oven and let the brownies cool in the pan before slicing into squares.
10. Enjoy the keto chocolate pecan brownies as a delicious and indulgent treat!
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