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
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
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?
Amazing!!! Thank you! I made these today and doubled the recipe. Am having difficulty staying away from the pan!!
Can these be frozen?
Yes, they freeze well.
Can I just do 1/2 almond flour and 1/2 coconut flour?
No, I think that would make these too dry. I would do 2/3 almond and 1/3 coconut if you’d like to omit the flax.
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
I think it is 1:1. Is truvia twice as sweet as sugar? I know that a few of the sweeteners are equal to gentle sweet.
Sorry for probably silly question (hate those LOL) but is the baking chocolate sugar free?
Yes, unsweetened baking chocolate is sugar free.
Can the thm baking blend be substituted?
Yes, but use a little less.
Wow this sounds great. I see you have all the nutritional information except for the calorie count or am I over looking it? Thanks
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
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!
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
Reading through directions of the recipe an it doesn’t say anything about add the three eggs, when should they be added
In step 2 it says add the next four ingredients. That includes the eggs.
i’d like to use the baking blend too. is it the same?? how much do we use of that? thanks.
These look so yummy! If I were to use the Trim Healthy Mama baking blend, would I still use a 1/2 cup? TIA
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! 🙂
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!
Hi Susie, I always use salted butter. I find it balances the sweetness nicely. I scoop the baking mix with the measuring cup and then level it. So, in between packed and loose.
Thanks, Taryn!
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!
Hi Judy, I would just use 2/3 almond flour and 1/3 coconut flour.
Thanks!
What can you do for a replacement for the 4 oz. baking chocolate? Can you use cocoa powder? Any substitution ideas?
Hi Debbie, sorry but cocoa powder would not work. You really do need either baking chocolate or dark chocolate for this recipe.