Pecan Brownies

These low carb and double chocolate brownies with pecans will be your new favorite flourless keto brownie recipe! Gooey, fudgy brownies loaded with chopped pecans and topped with a THICK chocolate frosting. Topped with extra pecans and a dash of salt, it’s a chocolate lovers dream!

Sometimes it isn’t worth going *too* over the top with a recipe. What started off as a recipe for pecan pie brownies quickly morphed into double chocolate pecan brownies. 

It’s no secret that I’ve been on a pecan kick lately. We’ve had pecan pie bars, pecan chocolate chip blondies and even candied pecans. As someone who loves the chocolate and pecan combination, I knew chocolate pecan brownies had to be next.

Wait, scrap that. DOUBLE chocolate pecan brownies. 

Pecan Brownies Recipe

I started by preparing these walnut brownies but switched up the walnuts for pecans. I wanted to take it up a notch so topped it with a fool-proof coconut cream chocolate frosting AND with added pecans on top. 

Texture-wise, they are gooey, fudgy and chocolate-y in one. Taste-wise, they are a chocolate lovers dream and gives you the perfect mix of chocolate and crunch and well…delicious frosting!

How to make pecan brownies

Unlike traditional pecan brownies, these are a little different. They contain no sugar and no grains, so they are 100% keto and low carb. Bonus? They are also gluten-free and paleo. Be sure to check out the vegan recommendations below. 

The Ingredients

• Erythritol. A zero-calorie sweetener, that is keto-approved and sugar-free. Often referred to as Swerve, it has the same taste and texture of actual table sugar. 
• Cocoa Powder. Either dutch processed cocoa powder or dark cocoa powder can be used. I prefer a dark cocoa powder, as I LOVE the rich chocolate flavor. 
• Tapioca Flour. Tapioca flour helps bind the brownies together. Although it has some carbs in it, the amount used is so minimal, when divided amongst all the brownies, the carbs are minimal. 
• Chocolate Chips. Used IN the brownies and also as part of the frosting. These are my favorite keto chocolate chips. 
• Eggs. Room temperature eggs are a must- Refrigerated eggs will yield a thicker batter that will be difficult to whisk the pecans into the batter. 
• Butter. A good quality butter is key- Cheaper butter or butter substitutes often have excess water added to it, and can often affect the brownies. 
• Pecans. Unsalted, raw pecans. I roughly chop a handful of them to be evenly distributed between the brownies. 
• Coconut milk. Full-fat and MUST be chilled. The chilled coconut milk will have a layer of coconut cream on top, that when blended, helps produce an even smoother frosting. 

The Instructions

1. Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
2. In a mixing bowl, sift your cocoa powder with tapioca starch to ensure that no clumps remain. Set aside.
3. In a non-stick saucepan, add your butter with your chocolate chips. On low heat, heat together until the butter and chocolate chips are melted. Whisk well, until fully combined and glossy in color. Remove from the heat.
4. Add in your erythritol, and whisk very well, until combined. Add the eggs, one at a time, and then add in your cocoa powder and tapioca starch. Mix very well, until the batter is smooth- You DON’T want it to be grainy. Once smooth, fold through your pecans.
5. Transfer your brownie batter into the lined pan. Bake for 25-28 minutes, or until a skewer comes out the center clean.
6. Remove from the oven and allow to cool completely. As the brownies are cooling, prepare your frosting by combining your coconut milk with chocolate chips in a small saucepan. Heat on low, until the chocolate chips have melted. Whisk together, until combined. 
7. Pour the frosting over the cooled brownies. Top with extra pecans and place in the refrigerator until firm. 

How can I get pecans to stick to brownies? 

It can often be difficult to get pecans to stick to brownies, which is where the frosting comes in. When you frost the brownies, it will be quite thick and glossy, but also need to be set. This is when you’ll add the pecans, as they will slightly sink into the frosting. Once the brownies have been refrigerated, the pecans will be beautifully set into the brownie frosting. 

Ingredient swaps 

• Erythritol. You can replace swerve with coconut palm sugar or table sugar. 
• Tapioca flour. Cornstarch can be substituted if you don’t have tapioca flour. Arrowroot will also work.
• Butter. You can replace this with coconut oil. 
• Chocolate Chips. You can use dairy-free chocolate chips or standard chocolate chips too. 

How to make pecan brownies vegan and eggless

These pecan brownies can be made vegan, provided you use a formulated egg substitute (like Ener-G egg replacement or Just Egg scramble).

I tried this with both a flax egg and chia egg, but they wouldn’t hold shape. 

Storing, freezing and thawing chocolate pecan brownies

• To store. Store chocolate pecan brownies in a sealed container, and keep them refrigerated. These will ensure they keep fresh for up to 1 week.
• To freeze. These pecan brownies are freezer friendly and can be stored in the freezer. Wrap brownies in parchment paper and place them in a ziplock bag or shallow container. Frozen brownies will keep fresh for at least 6 months. 
• To thaw. To enjoy brownies from the freezer, allow thawing at room temperature or in the fridge overnight. 

More chocolate dessert recipes

• Almond Flour Brownies
• Flourless Brownie Cookies
• Brownie Batter Truffles
• Chocolate Coconut Cups
• No Bake Brownies

Tools to make the BEST chocolate pecan brownies

• Non-stick saucepan. This is my go-to saucepan which is perfect for melting chocolate, butter and anything else. 
• Square pan. To bake the perfect brownies in them. 

I hope you enjoy these low carb pecan chocolate brownies- Please let me know if you make them, and leave a comment below- I’d love to hear from you!