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Low Carb Brownies with Chocolate Chips and Pecans
Rich and fudgy, these Low Carb Brownies with Chocolate Chips and Pecans melt in your mouth. I’m a brownie snob, and these are my new favorite!
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This recipe is low carb, sugar free, gluten free, dairy free, keto-friendly, and a Trim Healthy Mama S Fuel.
Perfect Low Carb Brownie
I have been on the search for the perfect low carb brownie for a couple of years.
You see, I am a self-confessed brownie snob. Brownies are my favorite dessert - I could probably eat most (or all) of a pan on my own!
That would lead to a horrible sugar crash, tummy ache, and unwanted pounds as well!
Since becoming a Trim Healthy Mama, I have been on the lookout for good brownies. A couple years ago my sister-in-law referred me to Theresa’s Gooey Brownies, from A Home with Purpose.
Oh, those hit the nail on the head for an ooey, gooey brownie. The texture was great, and the flavor spot on! I love that recipe (and still do) - and you should definitely make them!
I have used (and continue to recommend) that brownie as the base for my Best Brownie Delight Recipe.
The texture of the brownie recipe I am giving to you today, is more fudge-like than the previous recipe. (But be sure to check out her recipe - she also gives good instructions for a cake-like brownie, if that is your thing!)
Using coffee in baked goods
You may wonder at using coffee in brownies, but it is simply there to enhance the flavor of the chocolate.
But no worries - if you do not like coffee, you cannot taste it at all. It only gives a deeper depth to the chocolate flavor.
If you would rather not use the coffee, you can simply use water in place of it. (But I highly recommend the coffee!)
I have another brownie recipe coming soon - a brownie with marshmallow on top, all covered over in a chocolate fudge topping.
I’ve been working on the brownie part of that, and I decided to tweak my own Chocolate Cake Recipe to see if I could get it to work as a brownie.
(That is basically what I used as the base for my Snickers Brownie Cheesecake.)
It worked beautifully as a brownie, but I thought it could be jazzed up just a bit, so I added some sugar free chocolate chips and chopped pecans.
I had a winner! These were delicious!
I think they taste pretty great when they are still a bit warm, but after sitting overnight in the refrigerator they were even better.
I actually had them for breakfast two mornings in a row (with collagen coffee)! Hurrah for food freedom!
They seriously have a fudge-like texture. They practically melt in your mouth.
If you do not like nuts in your brownies (I know that is a big debate), you can omit them, but I personally like these brownies better with some kind of topping on top!
Dairy Free Low Carb Brownies
These Low Carb Brownies have a couple of other things going for them as well.
First of all, these brownies are dairy free! Good news for all of those who have to watch their dairy intake. (They are also gluten free!)
And second of all, these brownies only have 124 calories each! (I know, we don’t count calories as a Trim Healthy Mama, but that is still pretty good for a brownie!)
Making this recipe in an 8x8 pan gives you 12 good sized brownies.
What if I don’t have all the ingredients?
If you do not have the Trim Healthy Mama Baking Blend, you can make an easy substitute by mixing together equal amounts of almond flour, coconut flour, and flax meal. Then simply measure it the same as the Baking Blend.
If you do not have the Gentle Sweet, you can use equal amounts of my Low Carb Powdered Sugar, or you can use Pyure (available at most Walmarts). If using Pyure, you should cut the amounts in half.
You may also like my other brownie recipes:
Peppermint Cheesecake Brownies
Low Carb Peanut Butter Swirl Brownies
I asked some of my other blogging buddies to share their brownie creations with me, so I’m including a few here.
I think there may be a full-fledged Low Carb Brownie Roundup coming soon!
Chocolate Chip Cookie Dough Brownies, by Joy Filled Eats
Thick, gooey brownies, topped with a layer of raw edible cookie dough!
Brownie Batter in a Mug, by The Well Planned Kitchen
If you love to eat brownie batter (I’m raising my hand), this recipe is for you!
Single Serve Brownie, from Briana Thomas
If you only want one brownie, then check out this easy single serve recipe!
Best Chocolate Avocado Brownies Recipe, by Wholesome Yum
These brownies look super fudgy, and you get a healthy dose of good fats with the avocado!
Chipotle Pumpkin Brownies, by Wonderfully Made and Dearly Loved
These brownies pack just the tiniest bit of heat to help rev your metabolism, while satisfying your brownie cravings!
Best way to cut brownies
Oh, and I'll give you a little tip - the best way to cut brownies is with a plastic knife. My husband taught me this trick years ago (no idea where he learned it). But it really and truly does work! So here you see a photo of me using a children's plastic IKEA knife to cut these brownies into squares!
So what do you need for these Low Carb Brownies with Chocolate Chips and Pecans?
½ Cup Trim Healthy Mama Baking Blend (see notes section for substitute)
½ Cup + 1 Tablespoon Gentle Sweet (see notes section for substitute)
⅓ Cup Cocoa Powder
¼ Teaspoon Salt
⅓ Cup Melted Coconut Oil (I use refined, so there is no coconut flavor)
2 Teaspoons Vanilla
2 Eggs
⅓ Cup Brewed Coffee
¼ Cup Lily’s Chocolate Chips (or your favorite sugar-free chocolate chips)
¼ Cup Chopped Pecans
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Low Carb Brownies with Chocolate Chips and Pecans
Ingredients
- ½ Cup Trim Healthy Mama Baking Blend (see notes section for substitute)
- ½ Cup + 1 Tablespoon Gentle Sweet (or my Low Carb Powdered Sugar)
- ⅓ Cup Cocoa Powder
- ¼ Teaspoon Salt
- ⅓ Cup Melted Coconut Oil (I use refined, so there is no coconut flavor)
- 2 Teaspoons Vanilla
- 2 Eggs
- ⅓ Cup Brewed Coffee
- ¼ Cup Lily’s Chocolate Chips (or your favorite sugar-free chocolate chips)
- ¼ Cup Chopped Pecans
Instructions
- Preheat oven to 350.
- Spray an 8x8 Glass Baking Dish with coconut oil spray.
- In a medium mixing bowl, mix together Baking Blend, Gentle Sweet, Cocoa Powder and Salt.
- Add all wet ingredients and stir well.
- Pour brownie batter into prepared pan.
- Sprinkle with chocolate chips and chopped pecans.
- Bake for 25 minutes.
- Refrigerate leftover brownies.
Notes
Nutrition
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Dawn King
I will try this recipe tonight. How could we add caramel to these? I loved Pioneer Woman's Knock You Naked Brownies which have pecans, caramel, and chocolate chips. Obviously they are not THM approved at all!
Sarah Hardy
I think you could use any basic low-carb caramel sauce, and use it the same way as in the original recipe. 🙂 I have this recipe - you could omit the maple flavoring if you want.
https://mymontanakitchen.com/maple-salted-caramel-sauce-thm-s-low-carb-sugar-free/
Carrie H
These are SO good! I whipped up a batch this morning and oooh my. So I decided to make a second batch to share at a family gathering (which I did from memory because it's so simple!). I was out of nuts and chocolate chips so decided to make them plain and frost with your chocolate peanut butter. These brownies will be a staple!
Sarah Hardy
Love the idea of adding the chocolate peanut butter to the top!
Sara B.
Made these brownies this morning. They are so delicious!!!!!! These are now my favorite brownies!
Sarah Hardy
Yay, I'm glad you liked them, Sara!
Christine
Quick question, do you think these would work with the recipe doubled in the same size pan? Mine were super thin. They were also super yummy but I'm hoping I can make them a bit thicker since I don't like the extras on top. Thanks again for this recipe though! It's my favorite so far!!!
Sarah Hardy
I'm not really sure - I think they would work, but of course would need to be baked longer. If you give it a try, please come back and let us know how it worked out!
Carol
You are amazing!!!!! How do you accomplish so much? My kitchen is a mess due to plumbing issues which caused a flood this week. EEEKKKKK. But I see the light at the end of the tunnel, and these brownies in my future! Bless you!
Sarah Hardy
I'm so sorry to hear about your kitchen! I hope all is resolved soon, and you can enjoy these brownies! 🙂
Edwena
Do you think it would work with 85% dark chocolate if one didn't have stevia sweetened chocolate chips?
Sarah Hardy
Yes, absolutely!
Dorene
These are the best THM brownies I have ever made! I substituted butter for the coconut oil and frosted them while still warm with your Chocolate Peanut Butter. I thinned the frosting with a little half and half so it nicely spreads. Delicious! Thank you for the recipe!
Sarah Hardy
Sounds amazing!
Simply Me
Can you use erythritol as the sweeter?
Sarah Hardy
Yes, but erythritol is not as sweet as Gentle Sweet, so you may need to add a bit more.
Suzette
These look amazing!! I'm thinking about making a couple of substitutions but would like your thoughts first. Do you think MCT Oil wold work in place of the coconut oil? I'm also wondering if Xylitol would be an acceptable substitute for the Gentle Sweet?
Sarah Hardy
You probably could use Xylitol in place of Gentle Sweet, but you would need to up the amount since it is not as sweet as Gentle Sweet. And unfortunately, MCT oil does not work well in baking. 🙁
Carol
Interesting…why does MCT oil not do well in baking? I thought I had just read somewhere that MCT oil could be used in place of coconut oil, so that is what I did today. (I only had unrefined coconut oil, and I did not want a coconut taste in these.)
I don’t know what they are supposed to taste like/ look like because it is the first time I’ve made them, but what I got is fudgy, tasty, and held together well. Thank you for the recipe!
Marci
I loved the flavor of these but they came out very flat. I followed the directions and the only sub was pyure. I used an 8x8 dish. They were super tasty but did not look like yours. 🙂 Thoughts? Doesn't take any baking soda or baking powder?
Sarah Hardy
Hi Marci, I'm so glad you loved the flavor of the brownies! There is no baking soda or baking powder in this recipe. They are flat like a fudge brownie (not a thick brownie), mine were rather flat as well (maybe less than 1/2 inch thick).
Cheryl
Hi, Sarah! I just made these brownies, and oh, my word! They are WONDERFUL! I was so happy to see that there is only one net carb gram in one of them, too! What a pleasant surprise! I really appreciate all you do here and so enjoy your posts! God bless you. 🙂
Peggy Lago
Sarah, I keep getting conflicting amounts when subbing pyure (which i LOVE btw). you mentioned that if i were to use it, to use half the amount that you used of gentle sweet. but my charts say to use more pyure than gentle sweet. I wonder if you or anyone else maybe who has used the pyure could shed some light on this. thank you so much for all you do! i appreciate you and your recipes and menus etc.
Sarah Hardy
Hi Peggy! To my tastes, Pyure measures like the THM Super Sweet. In my own recipes, if I am using Pyure in place of Gentle Sweet, I always half the amount. I would start there and then taste to see what you think. You can always add more, if you feel it is needed. 🙂
Debbie
Looks awesome but wondering if I can put the batter in cupcake papers to make individual brownies? anyone ever try that? Baking day with friends is in a few days and I need ideas.
Thanks
Sarah Hardy
Yes, I think that would work great! Of course, the baking time may need to be adjusted.
Jenifer
Oh my goodness...these are AMAZING!!! I made exactly as per recipe minus the pecans as I didn't have any but let me tell ya these are the best low carb treat I've had thus far! Even my picky teenager preferred these over the "Little Debbie" version in the cupboard....WOW! Thank you for this wonderful recipe...this just might save me from cheating over the holidays 🙂
Stacy
Hey Sarah! Fellow brownie snob here haha these are the BEST brownie I've tried since starting THM! Just perfect. I used the frugal baking blend mix in them and it worked beautifully. Thank you! Just what I needed for this week, you know, "that" week!
Ree Anderson
I made these last night and they were delicious, so decadent. I paste a shiny star on recipes that I love and this is definitely a star recipe.
Mary Jo
Love this recipe and made it a. Inch of times. Today I used Ghiridelli 100% Dutch Process cocoa and granulated Bocha Sweet. AAAAAMMMMAAAAAZZZZZING! I did have to add a bit more Bocha Sweet because the cocoa is so dark. Also, I swirled Choc Zero chocolate fudge on top. Incredible.
Mariann Legan
Can the coconut oil be substitured for the refined version that is already liquid?
Mariann L
Sarah Hardy
I'm sorry, but I have not personally used it, so I'm not sure.
Nancy
I don't care for coffee even in baking. what would sub for the coffee?
Pam
I do not like the taste of coffee🤢 I want to make these and wondering if you can taste the coffee?
Sarah Hardy
No, you cannot taste the coffee at all! It just adds depth to the chocolate flavor.
Sandie
What can you supplement for the coffee (love the smell but hate the taste)?