WOW! What a delicious treat. You would think they are full of sugar and carbs.
Adapted from www.sugarfreemom.com
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
brownies
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Ingredients
Brownies
- 8 oz sugar free dark chocolate chips I used Lilly's
- 1/2 cup unsalted butter I used grass fed Kerrygold
- 1/2 cup avocado oil Make sure you find a light one
- 2 eggs pastured
- 2 tsp good vanilla extract
- 1/4 cup heavy whipping cream I used raw
- 3/4 cup birch xylitol I use Health Garden (Amazon)
- 1/4 cup coconut flour
- 1 scoop good protein powder I used unsweetened vanilla
- 1/4 cup dark cocoa powder I used Special Dark Hershey's
- 2 tsp instant espresso
- 1/2 tsp baking powder
- 1/2 tsp kosher sea salt
Pecan Pie Topping
- 1/4 cup grass fed unsalted butter
- 1/2 cup birch xylitol
- 1 tsp ground cinnamon
- 2 tsp good vanilla extract
- 1/8 tsp kosher sea salt
- 2 cups pecans coarsely chopped
Ingredients
Brownies
Pecan Pie Topping
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Instructions
Brownies
- Preheat oven to 350 degrees F.
- Butter an 8.5 inch square baking pan.line with parchment paper, leaving two sides long for easy lifting. Butter the parchment paper and set aside.
- Melt the chocolate chips and butter over low heat on the stove or microwave for 1-2 minutes and stir until completely smooth. Set aside.
- Add oil, eggs, yolk, vanilla extract, xylitol and cream to a stand mixer and mix until combined.
- Slowly pour the melted chocolate in the mixer while on low speed.
- Add the remaining ingredients and blend until combined.
- Pour batter into prepared pan and bake for 20 minutes. While it's baking make the pecan pie topping.
Pecan Pie topping
- Melt the butter over low heat in a saucepan on stove or microwave 1-2 minutes until melted.
- Stir in the xylitol, cinnamon, eggs, vanilla and salt.
- Once all combined stir in the chopped pecans until well coated.
- Once the brownies are out of the oven, pour this topping evenly over the brownies and bake for another 20-30 minutes or until the center topping is almost set but still a bit jiggly.
- Allow to cool 1 hour before slicing.
Recipe Notes
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