Pecan brownies

Pecan brownies with almond flour, cocoa and crunchy pecans. A very chocolatey, unsweetened dessert for the evening.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 480 kcal per serving
• Protein: 15 g
• Fat: 44 g
• Carbs: 6 g

Ingredients

• 50g almond flour
• 3 tbsp cocoa powder
• 2 organic eggs
• 50g butter
• 50g pecans

Method

You’ll need: saucepan · cake tin · chopping board · knife

1. Melt the butter in a small pan and leave it to cool slightly.
2. Stir the butter with the eggs, almond flour and cocoa powder to a thick batter.
3. Roughly chop the pecans and fold them into the batter.
4. Spread the batter in a square baking tin and press it flat.
5. Bake the brownies at 170 °C (150 °C fan) for 20 min. They should still be moist and sticky inside.

Good to know

A good brownie has to be moist. The almond flour and all the pecans make this keto recipe really fudgy.

Swaps

Pecans → walnuts (walnuts are botanically related, but slightly more bitter in flavour than the very mild pecans).

Cooking tips

Do the skewer test after fifteen minutes. If a little moist batter still clings to the wooden skewer, the baking time was just right.

Storage

Because they're made with almond flour, the brownies only become properly firm and dense after a night in the fridge.

Allergens

Contains egg, milk and tree nuts. Completely gluten-free.