Chocolate Pecan Brownies

Low Carb Chocolate Pecan Brownies


In my continuing quest for all things nutty, I've discovered that brownies are perfectly combined with pecans. Considering the normal high carb brownie recipe I was previously accustom too, exchanging the flour with almond flour seemed to produce reasonably delicious results.



As well, the almond flour is perfectly accompanied by toasty chopped pecans and a whole lot of deliciousness. Considering that I always keep these ingredients on hand, I'd say that this is my new go-to brownie recipe.

This is absolutely terrible - so dare I say? I love the batter of these, probably more than I like these cooked.



Of course, I ate about 4 of these within a five-minute period. My taste buds took over and I just couldn't control myself!

Ingredients: 

4 oz. unsweetened chocolate, finely chopped
2/3 Cup of Butter
1 1/4 Cup of Sugar Substitute
1/4 Cup of Brown Sugar Blend 
1 Cup of Almond Flour
1/2 Cup of Pecans, toasted and chopped
3 Tablespoons of Water
3 Eggs
1/2 Teaspoon of Salt
1 Teaspoon of Vanilla Extract

Directions: 

1 Preheat oven to 350 and coat an 8x8 baking pan with nonstick cooking spray.
2 In a microwave-safe bowl, combine chocolate, butter, and water. Microwave on high for 1 minute, stirring after 30 seconds. Stir until smooth.
3 Add sugar substitute and brown sugar blends; stir to combine. Add eggs and vanilla; stir to combine. Stir in flour, almond, and salt until smooth. Slowly spoon batter into prepared pan.
4 Bake 30 minutes. Cool in pan on wire rack. 
5 Enjoy these delicious low carb brownies!

Facts:

Serving size: 1 square (Total recipe makes 16 servings)
Protein 4.00g, Carbs 5.75g, Calories 107.50g, Fiber 2.13g, Sugar Alcohol 0.00g -- NET CARBS: 3.63g 

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