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Macros: Calories: 190 Fat: 18g Protein: 5g, Carbohydrates: 6g

Prep Time: 10 mins

Cook Time: 25 mins

Serves: 16

Ingredients:

– 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

Instructions:

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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