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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 8×8 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:
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
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
- 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
- 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.