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Pecan Praline Keto Brownies – Low Carb, Keto

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These Pecan Praline Keto Brownies are my absolute favorite brownie ever. They are fudgy, full of chocolate chips, and covered with a layer of pecan praline.

Pecan Praline Keto Brownies arranged haphazardly on a wood cutting board

Pecan Praline Keto Brownies – Low Carb, Keto, Grain-Free, Gluten-Free, Sugar-Free, THM S

Not my favorite low carb, gluten-free, sugar-free brownie. My favorite brownie of any brownie.

raw brownie batter in a mixing bowl with a rubber spatula sticking out of it

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They beat all those wheat and sugar brownies in any competition. A couple years ago my husband brought home some big name famous brownies from work and I cheated on my current diet to try one. Not worth the calories. They claimed to be the best brownies ever and they were just a disappointment.

raw brownie batter in a foil lined baking dish

These keto brownies, however, will not be. I promise. This makes a family-sized batch of 24 brownies in a 7 x 10 pan. You can half it and make it in a smaller pan if desired.

cooked keto brownies in a foil lined baking pan

My Pecan Praline Keto Brownies are sugar-free, grain free, gluten free, low carb, and a THM S.

pecans in a creamy caramel sauce

 These are very rich so I keep the servings small. Having one after dinner with a cup of coffee is perfect for me. My kids love these too.

Pecan Praline Keto Brownies cut into squares on foil

The praline topping will firm up like toffee after a few days in the fridge. It is divine!

overhead shot of Pecan Praline Keto Brownies on a wood cutting board with scattered pecans

The perfect fudgy bite!

a hand holding a Pecan Praline Keto Brownie with a bite missing

 

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5 from 2 votes
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Pecan Praline Keto Brownies
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

They Pecan Praline Keto Brownies are fudgy, full of chocolate chips, and covered with a layer of pecan praline. Low Carb, Keto, Grain Gluten Sugar-Free, THM S.

Course: Dessert
Cuisine: American
Servings: 24 brownies
Calories: 123 kcal
Author: Taryn
Ingredients
Instructions
  1. Preheat oven to 350. Line an 7 x 10 baking dish with foil and spray with cooking spray.
  2. Melt the chocolate and butter in a glass bowl in the microwave. Add the next four ingredients and stir until smooth. Add the chocolate chips.
  3. Pour into the prepared baking pan and spread evenly. Bake for 30-35 min until no longer jiggly. Cool for 10 minutes.
  4. Spoon the prepared pecan praline on top. Refrigerate until set and cut into squares.
Nutrition Facts
Pecan Praline Keto Brownies
Amount Per Serving
Calories 123 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 35mg 12%
Sodium 60mg 3%
Potassium 94mg 3%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 2g 4%
Vitamin A 4.1%
Calcium 2%
Iron 10.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

Pecan Praline Brownies - The best brownie ever. Rich, fudgey, full of chocolate, covered with pecans and creamy praline. Gluten/Grain/Sugar Free, Low Carb, THM S.
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Comments

  1. Question: The first time I made these, they were amazing;, but I’ve tried 2x since and the brownie portion seems to be swimming with butter floating on top....any thoughts on what is causing this? Thanks. Mary
    Reply

    • Hmm... are you using different brands of flours since the first time? The coconut oil in my fudge brownies does pool on top but then it is reabsorbed. Does the butter get absorbed back into the brownies?
      Reply

  2. Amazing!!! Thank you! I made these today and doubled the recipe. Am having difficulty staying away from the pan!!
    Reply

  5. If using Truvia instead of THM Gentle Sweet, how much would I use? Is it a 1:1 substitution? I like to stay away from Xylitol b/c I am one of those individuals that have digestive issues when I eat it... even in a piece of gum. If you have any other recommendations besides Truvia, I'd love to know. Thank you so much for all the hard work you've done creating all of these amazing recipes. I'm not that creative. Oh, I can bake/cook but I gotta follow directions...not very good at the tweaking and experimentation. So the work you do is incredibly helpful for those of use with less skill. ;D
    Reply

  8. Wow this sounds great. I see you have all the nutritional information except for the calorie count or am I over looking it? Thanks
    Reply

    • Most of my readers don't use nutrition facts at all (Trim Healthy Mama does not require counting) and the other part only uses carbs, fat, etc. for low carb/keto. You can easily calculate nutrition for any recipe by adding the link here: http://www.myfitnesspal.com/recipe_parser
      Reply

  9. Hi, Taryn, discovered your recipes by chance and, although I am not gluten or sugar-free, realized that they would be great for Passover sweets, as your baking blend is wheat free! One question: if I want to make a recipe that is sugar-free, how would I sub regular sugar? I saw that the ingredients in your sugar free blend are sweeter than sugar. Yet 2 cups sugar in this brownie recipe seems like too much. Thanks in advance!
    Reply

    • 2 cups of sugar is actually what the original recipe calls for. I based this off of the recipe inside the Baker's Unsweetened Chocolate Bar. http://www.kraftrecipes.com/recipes/bakers-one-bowl-brownies-54515.aspx
      Reply

    • Karla, did you ever try it with the THM baking blend? I have so much of it and would like to use it on this delicious looking treat! :)
      Reply

  13. Hi Taryn, I just love your recipes! Two questions regarding this one -- 1) salted or unsalted butter, and 2) do you pack the baking mix in the measuring cup or loosely spoon it in and then level off? Thanks for your help and for all your wonderful recipes! Happy Thanksgiving!
    Reply

  14. I'd love to try these, but like one other person commented, I don't want to use flax. It is a potent hormone disruptor and contains more estrogen than any other plant food. I may try chia or use your suggestion to replace it with oat fiber. If anyone else has tried to sub out the flax, please let us know what worked!
    Reply

  15. What can you do for a replacement for the 4 oz. baking chocolate? Can you use cocoa powder? Any substitution ideas?
    Reply

    • Hi Debbie, sorry but cocoa powder would not work. You really do need either baking chocolate or dark chocolate for this recipe.
      Reply

  17. Taryn…….I am trying to go sugar free and in my search in how to do so came across your site. Like everyone I have favorite recipes…..quick breads…cookies specifically…..can the sugar substitute blend that you suggest be used in regular recipes cup for cup or is there an adjustment. I am thinking so as the research I have done on Erythirtol says that it is 70% or so less sweet…..and everyone suggests adding other sweetners to compensate. Or is there another ingredient that should be added like guar gum when using tried and true “old” recipes I cannot imagine changing my pumpkin bread, banana bread, apple bread…so many delish quick breads….nor the cookies I have narrowed down to be the absolute best ? That being said these brownies are definitely on my to do list. Wonder if the butter can be substituted….what do you think. Do not need to loose weight....but trying to totally purge sugar....lower fat....carbs...
    Reply

    • Hi Donna,The sweetener blend I use is twice as sweet as sugar. The stevia increases the sweetness.I am not an expert on xanthan gum. Sorry.If you want to send me a specific recipe I could offer some suggestions. It's hard to without seeing a specific recipe. I do adapt favorite recipes frequently.As far as the butter in the brownies if you want a dairy free brownie I have another recipe you can try: www.joyfilledeats.com/fudgiest-fudge-brownies
      Reply

  19. Taryn, so sorry, I did find the answer. I haven't been on the diet too long and I'm experiencing some fuzziness in the head! ;) Thank you for your recipes. They look marvelous.
    Reply

  20. I hope this isn't something you've covered somewhere already, but are all of your recipes THM even if they don't specify? This one, for instance?
    Reply

    • You could try using another nut flour if you can use other nuts. Otherwise oat fiber would probably work.
      Reply

  24. These look absolutely delicious!! And a FYI, medicinetimes.info copied this blog word for word on their page.
    Reply

    • Thanks for letting me know. That's been happening all the time. It is really annoying! Before I started blogging I had no idea this happened.
      Reply

  27. One recipe of the pecan pralines is not nearly enough to cover the top of the brownies and have it look like the picture. I had to triple it.
    Reply

      • I went and measured the pan I used and it's closer to 8 x 11 than 9 x 12 as I originally had in the post. But you shouldn't have had to triple the praline recipe for that discrepancy. Sorry about that. I hope you enjoy them anyway :-)
        Reply

    • On Trim Healthy Mama I don't have to count fat/carbs so I don't normally figure those out. These is an easy recipe calculator here you can try: https://www.caloriecount.com/cc/recipe_analysis.phpIf I did it right it is 4 grams carbs per brownie. (24 brownies per batch) Total Fat 21.9g 34% Saturated Fat 10.0g 50% Trans Fat 0.0g Cholesterol 48mg 16% Sodium 72mg 3% Potassium 116mg 3% Total Carbohydrates 3.8g 1% Dietary Fiber 2.3g 9% Sugars 0.5g Protein 2.9g
      Reply

  29. I don't do flax or chia, and don't want to alter this lovely recipe, but would u be able to advise a sub for the flax??I must make these!!!
    Reply

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