Pecan Brownies
Delicious Low Carb Brownies
In this week’s cooking show, I made another version of low carb brownies that I’m calling Pecan Brownies.
I love this recipe because it is super easy. I came together in about 10 minutes and bang it the oven for about 35 minutes
What I learned from making it on Tuesday night is that you can't swap the favours of syrup.
I’m all about making use of the ingredients you have in your cupboard. And I had the vanilla syrup rather than the Classic baker's syrup.
Anyway, I can safely say that next time I will use the Classic syrup. The vanilla flavour in my version was overpowering.
However, the texture of these brownies was perfect. Many low carb brownies are crumbly or dry. These were moist and super fudgy.
Make sure you get the right syrup. You can buy it online here
Ingredients
Brownies
- 1½ cups almond flour
- 2/3 cup cocoa powder
- ½ cup coconut oil melted and cooled
- 300mls Lakanto Bakers Classic syrup
- 4 large eggs, at room temperature
- 1 cup walnuts or pecans, chopped and divided
Chocolate Drizzle (Optional)
- ¼ cup Lakanto Chocolate Crumb (or Sugar-Free dark chocolate)
Method
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Preheat Oven: Preheat your oven to 160°C. Line an 8"x8" square baking pan with parchment paper.
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Mix Dry Ingredients: In a large mixing bowl, combine almond flour and cocoa powder until no lumps remain.
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Add Wet Ingredients: Add the melted coconut oil, Lakanto Bakers Classic syrup, and eggs. Whisk until fully incorporated.
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Fold in Nuts: Fold in half a cup of the chopped nuts.
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Transfer Batter: Transfer the batter to the parchment-lined baking pan. Spread it evenly using a spatula.
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Sprinkle Remaining Nuts: Sprinkle the remaining nuts over the batter.
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Bake: Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean or with a few tiny crumbs.
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Cool: Let the brownies cool for 5 minutes in the pan. Then transfer them to a wire rack to cool completely before slicing.
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Optional Chocolate Drizzle: If using, place the chocolate chips in a glass bowl and melt in the microwave in 30-second intervals, mixing after each interval until fully melted. Drizzle over the cooled brownies.
Nutritional Information Per Serving (40g)
- Energy: 463 kJ (111 Cal)
- Protein: 2.8g
- Total Fat: 9.4g
- Carbohydrate 1.3g
Tips for the Perfect Brownies
- Room Temperature Eggs: Ensure your eggs are at room temperature before mixing. This helps to create a smooth batter and evenly cooked brownies.
- Cool Before Slicing: Let the brownies cool completely before slicing to avoid crumbling.
- Storage: Store in an airtight container for up to a week. You can also freeze them for longer shelf life.
Looking for Low Carb Meal Ideas?
Pumpkin, Spinach and Feta Frittata
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