The BEST flourless double chocolate keto brownies with pecans! this easy low carb and sugar free recipe, that can easily be made paleo, vegan and gluten free. These brownies are soft, gooey fudgy and dairy free.
Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, sift your cocoa powder and corn starch, to ensure no clumps remain. Set aside.
In a non-stick saucepan, add your butter and chocolate chips. On low heat, heat them together until melted. Whisk well together, until smooth and glossy. Remove from the heat.
Add in your erythritol and whisk very well, until combined. Add your eggs, one at a time, followed by your cocoa powder and corn starch. Whisk very well, until no longer grainy and smooth. Once smooth, fold through half your pecans.
Transfer your brownie batter into the lined pan. Bake for 27-30 minutes, or until a skewer comes out just clean.
Remove from the oven and allow to cool completely.
Prepare your frosting by combining your chilled canned coconut milk and chocolate chips in a small saucepan. Heat on low until the chocolate chips have melted. Whisk well, until completely combined. Pour your frosting over the cooled brownies. Top with remaining half cup of pecans and refrigerate until firm.