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 don’t have a 7×10 pan. Would 8×8 be okay? And just bake the brownies longer?
Yes, that should be fine. Maybe a couple minutes longer but the cook time shouldn’t change much.
Hi, again!
In the metric system it turned 252g of your mixture of erytritol and xylitol and stevia. It looked huge to me. So I used less than half and am glad I did and the brownie turned out perfect in flavor and texture.
Are we supposed to use half of measure when using the three sweetners blend?
You are right. I just redid the recipe conversion and it should have been 113 grams not 252. I’m not sure why the conversion was incorrect the first time. Sorry about that! I’m glad you realized it was too much.
Hi. How many eggs, please?
It says ‘3 eggs’ in the recipe card. Make sure you are looking at the recipe card and not the blog post.
Yes. You are right. There it just mentions “eggs” but I found in the recipe the amount.
Thank you!
Where you write “add the next 4 ingredients,” do you mean the next 6 ingredients? Because it seems you’ve left out the coconut flour and ground flax otherwise… since it goes from “next 4” ingredients to “add the chocolate chips” and never mentions the 5th & 6th ingredients that come after unsweetened chocolate and butter. Thanks for clarification.
Yes, that is correct. I edited the ingredient list recently but forgot to edit the instructions. Sorry about that!
Hi Taryn,
I made these today and when I enter the ingredients into MFP the nutritional facts are way off from your posted nutritional information. The nutritional information without the unsweetened chocolate chips is 144 calories 9. 8 carbs 14.3 g fat 1.8 g protein Per serving. I am not sure why the big difference in carbohydrates?
MFP does not subtract the sugar alcohols from the sweetener. I do that manually.