These Low-Carb Caramel Pecan Brownies seem indulgent, but this recipe can be a part of low-carb, gluten free, Atkins, ketogenic, lc/hf, and Banting diets.
Who doesn’t like chocolate brownies? Add in some caramel and pecans and whoa! These Low-Carb Caramel Pecan Brownies are nutty, gooey, chocolatey heaven!
The inspiration for this recipe came from a recipe for regular sugared-up brownies I saw in an ancient cooking magazine. This recipe had a caramel layer dripping from the center of the brownie. They looked to die for! I tried to bring you a low-carb brownie with a gooey middle layer, but the problem was that the caramel just absorbed into the brownie. These “failures” tasted good, and they still disappeared from my kitchen, but they weren’t quite what I had in mind.
I finally decided to change my vision. After all, caramel tastes just as good on top of a brownie as it does in the middle! When I add the caramel to the top, just before serving, I get that gorgeous caramel layer I was looking for, just in a different place.
The cooking time on these brownies is critical to the success of the recipe. Cooked just right, and they are those chewy brownies we all dream about. If you overcook them, they lose that chewy texture. You need to wait until the batter doesn’t jiggle when the pan is shaken, but if you wait until the top springs back when touched, they will be less like brownies and more like cake. The best I can do to describe how to tell when they are done is that when the top is touched and offers resistance, but doesn’t spring back, the brownies are done.
If you’re searching for even more decadence, try these brownies served with Harper’s Sugar-Free Vanilla Ice Cream for a brownie sundae. I’m making myself hungry just thinking about that combination.
These Low-Carb Caramel Pecan Brownies make a dessert that chocolate and caramel lovers will want to make again and again. Enjoy!
Low-Carb Caramel Pecan Brownies
- 2 ounces unsweetened baking chocolate chopped
- 1/2 cup butter cut into large chunks
- 1/2 cup super fine almond flour
- 2/3 cup granulated stevia/erythritol blend
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract no sugar added
- 2 eggs medium
- 1 cup chopped pecans divided
- 1 recipe caramel sauce
Preheat oven to 350º Fahrenheit. Line a 9" X 9" baking dish with parchment paper. Set up a double-boiler. I use a medium to large saucepan with about 2 inches of water in it. For the top part of the double boiler, I use a large stainless steel mixing bowl.
Over high heat bring the water in the bottom part of the double-boiler to a simmer. Turn heat to low. Place chocolate and butter in the top part of the double boiler and place the over the simmering water. Melt, stirring occasionally. Be sure to protect your hands and arm from any escaping steam. I use a silicone oven mitten for this purpose.
Once melted, remove the top of the double boiler from the simmering water and allow to cool slightly while you go on to the next step.
In a medium mixing bowl combine the almond flour, sweetener, baking soda, xanthan gum and salt. Whisk together until no longer lumpy.
Add the vanilla extract and eggs into the slightly cooled chocolate mixture. Whisk thoroughly. Add the mixture of dry ingredients and stir until smooth. Stir in 1/2 cup of the chopped pecans, reserving 1/2 cup for later.
Transfer batter to the prepared baking dish and spread batter evenly. Bake in preheated oven for 24-29 minutes. When done, there should be some resistance when the top of the brownies are pressed with a finger, but the top does not spring back. In my oven, this takes about 26 minutes. Place pan on rack to cool.
While the brownies are baking, make the caramel sauce. Stir nuts into the caramel sauce.
Serve brownies warm with warm caramel sauce spooned over top.
Serving size: 1/16th of the recipe (includes 1/16th of the caramel sauce)
Fat (g): 21
Carbs (g): 4
Fiber (g): 3
Protein (g): 3
Net Carbs (g): 1