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5 from 9 votes
low-carb fudge brownies
Ridiculously Good Low-Carb Chocolate Brownies
Prep Time
20 mins
Cook Time
18 mins
Total Time
43 mins
 

A low-carb adaptation of baking doyenne Alice Medrich's iconic Cocoa Brownies, using nut flour and sugar alternatives. Plus a cheeky smattering of darkest chocolate.

Course: Dessert, Snack
Cuisine: American, keto, Low Carb
Keyword: brownies, chocolate, grain-free, nuts
Servings: 16 pieces
Calories: 131 kcal
Author: kellie anderson
Ingredients
  • 80 g pecans* or almond flour
  • 60 g organic butter
  • 60 ml mild olive oil sustainable palm fruit oil or avocado oil
  • 160 g Xylitol** can use erythritol, but Xylitol works best
  • 65 g unsweetened cocoa or cacao
  • ¼ tsp salt
  • 2 med organic eggs room temp; medium eggs for UK and large for US
  • 30 g dark chocolate chips** or chopped dark chocolate
  • Flaky salt optional for finishing
Instructions
  1. Place the pecan nuts in the baking tin and bake at 140°C fan/325°F for 10 minutes. Keep the oven on but turn it up to 160C fan/350F.

  2. Allow the pecans to briefly cool, then pop in a blender and pulse until you have a floury texture. Don't got to far or the oils will start seeping out and you are on the road to making nut butter.

  3. Line the tin with non-stick baking parchment. I like to crumple the paper so that it can be pressed into the corners more easily.

  4. Melt the butter on low in a saucepan then stir in the 'sugar' and salt. Once this is melted - about 1 minute, add the cocoa powder and oil. Mix really well. Take off the heat.

  5. Beat in the room temperature eggs. Add the toasted pecan flour or almond flour and beat for 1 minute by hand. Fold in the chocolate chips/chopped chocolate.

  6. Scrape the thick batter into the lined tin and place in the lower third of your oven. Turn the tin around halfway through baking, adding any toppings at this time. If using Xylitol bake for 18 minutes for a soft, fudgy texture; if using erythritol bake for about 15 minutes. A toothpick inserted should come out gooey/sticky rather than unbaked/wet. If wet, bake for one more minute. Bear in mind that the brownies will continue to cook a bit more out of the oven, and will firm up - but still be soft and a bit gooey - when cool. Don't be tempted to bake any longer than suggested. Xylitol takes much longer to firm up the brownies than erythritol, so be patient when you are letting them cool down.

  7. Pull from the oven and place the pan on a cooling rack. Sprinkle with flaky salt if you wish. Leave to cool until the bottom of the tin itself is touchable. Carefully lift the paper from the tin before cutting into 16 or so pieces. These are lovely with a blob of crème fraîche or ice cream. Store in a lidded box at a cool room temperature, or in the refrigerator. You can rewarm individual pieces in a microwave for about 10 seconds. Absolutely delicious re-warmed, in fact!

Recipe Notes

* Pecans - you can certainly use almond flour if that's what you have and prefer. The pecans are really good though, and have less carbohydrates than almonds. In the scheme of things, per serving, the latter is pretty negligible though.

** Sweeteners - Xylitol is my preference here. I've made these brownies with both, and Xylitol interacts better with regards to both taste and texture with the cocoa, imo. But my taste testers loved both versions. So, if you only have erythritol, please use this. When stirring erythritol in it may stiffen quite a bit; just add a little hot water. Some of you may want to blitz whatever sugar you are using as neither melts like sugar. Once baked they tend to lose any grittiness. Also, if you aren't into low-carb but are wanting to not use grain flour, just use regular sugar or coconut sugar.

*** Dark chocolate chips - I often use dark chocolate chips sweetened with Xylitol. But please use darkest (80-90%) chocolate chips, or a chopped up dark chocolate bar, if you wish. Again, you aren't using much so the carb count isn't very great.

Options - make these as raspberry brownies by adding 1/4-1/2 tsp (depends on strength) of raspberry extract/flavouring tot he batter. Top with freeze-dried raspberries as you pull the brownies from the oven. Or why not top with chopped nuts of choice? Or maybe a few drops of peppermint extract or orange?

Vegan - I've not made these to be vegan. But I imagine 2 chia "eggs' and a good quality vegan butter would work well. 

Nutrition Facts
Ridiculously Good Low-Carb Chocolate Brownies
Amount Per Serving
Calories 131 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 20mg7%
Sodium 88mg4%
Potassium 122mg3%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 175IU4%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.