Pecan Praline Brownies
These Pecan Praline Brownies are my absolute favorite brownie ever. They are fudgy, full of chocolate chips, and covered with a layer of pecan praline. They are Low Carb, Keto, Grain-Free, Gluten-Free, Sugar-Free, and a THM S.
Not my favorite low carb, gluten-free, sugar-free brownie. My favorite brownie of any brownie.
They beat all those wheat and sugar brownies in any competition. A couple of 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.
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.
How to make Pecan Praline Brownies
If you’ve never made homemade brownies before you’ll be surprised how easy it is. Simply melt the unsweetened chocolate and butter and then stir in the other ingredients. That’s it!
Ingredients in Homemade Keto Pecan Brownies
Unsweetened Baking Chocolate – unsweetened chocolate is naturally low carb because it has such a high percentage of cocoa
Butter
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Ground Golden Flax – Flax has a ton of fiber and the golden variety has a very mild taste. You can use the golden flax or sub in additional almond flour for this ingredient.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Vanilla – With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts. I got 5 oz for under $6.
Eggs
Sugar-Free Chocolate Chips
How to Make Pecan Praline Topping
My pecan pralines start out just like caramel. You cook down butter, sweetener, and cream. Then you add vanilla and the pecans.
This is delicious on top of brownies or just on its own as candies.
Tips and Substitutions
If you’d like to switch out the pecans for another nut go ahead.
You may omit the chocolate chips in the brownie base if you are trying to cut back on calories or expense, I know sugar-free chocolate chips can be pricey.
Make sure to line the pan so these praline brownies are easy to remove.
How to store Pecan Praline Brownies
The praline topping will firm up like toffee after a few days in the fridge. It is divine! 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.
The perfect fudgy bite! Make sure you try these Sugar-Free Nutella Brownies too!
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Pecan Praline Brownies
Ingredients
- 4 oz unsweetened chocolate
- 3/4 cup butter (1.5 sticks)
- 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 eggs
- 1 tsp vanilla
- 3 tbsp almond flour
- 3 tbsp coconut flour
- 2 tbsp ground golden flax (or additional almond flour)
- 1 cup sugar free chocolate chips
- One recipe of my Creamy Pecan Pralines , cooled to room temperature in the saucepan
Instructions
- Preheat oven to 350. Line a 7 x 10 baking dish with foil and spray with cooking spray.
- Melt the chocolate and butter in a glass bowl in the microwave. Add the next 6 ingredients and stir until smooth. Add the chocolate chips.
- Pour into the prepared baking pan and spread evenly. Bake for 30-35 min until no longer jiggly. Cool for 10 minutes.
- Spoon the prepared pecan praline on top. Refrigerate until set and cut into squares.
Notes
Nutrition
I meant Xanthan gum…..so moisture will be retained…..not sure of how much though.
Love your website.
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…
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: http://www.joyfilledeats.com/fudgiest-fudge-brownies
Where is the recipe for the pecan praline topping???
The words in the post are a clickable link. Here it is: http://joyfilledeats.com/creamy-pecan-pralines/
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.
Haha, no prob. I have four kids. Fuzziness in the head is a constant. lol. 🙂
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?
I want to make this but all I have is swerve sweetener can I use that only? And if so how much would I use?
I know swerve is less sweet than gentle sweet so I would start with an equal amount and then add more to taste. This sweetener chart may help: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
What is the name of the site to order the sweetener and baking blend that has free shipping after $20? Saw it in one of your sites and now can’t find it
Hi Marlene. It’s iherb. The link is at the bottom of my posts and through the sweetener page: http://www.joyfilledeats.com/sweetener
Question…..is the 4 oz baking bar unsweetened?
Yes
If you can’t do almond what would you sub in the flour mix?
You could try using another nut flour if you can use other nuts. Otherwise oat fiber would probably work.
These look absolutely delicious!! And a FYI, medicinetimes.info copied this blog word for word on their page.
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.
Is that 1/2 cup each coconut flour,almond flour, and flax seed..or just 1/2 cup total..?
1/2 cup total. So it is 1/6 a cup of each (which is equal to 2.66 tablespoons of each).
This is the best dessert I have ever eaten that is on plan!!!! Fabulous!!!
That makes me so happy! Please share with your friends or in the Facebook groups, etc. 🙂
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.
Hi Donna, what size pan did you use? I followed this exactly and it did cover mine.
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 🙂
Did I miss where it said serving size? How many carbs/fat per serving?
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.php
If 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
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!!!
You could try oat fiber. Just using more almond flour might work too. I wouldn’t increase the coconut since it takes so much moisture.
Oh, In that case, wondering if psyllium would work also?
Can you use THM baking blend?
I think so. Lmk if you try it 🙂
I used THM baking blend and it was great!
did you bake with the thm baking blend? if so, how much? ty
You should be able to sub in an equal amount.