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Low Carb Pecan Nut Brownies

  •  4 large eggs, beaten
  • 1 tsp. vanilla extract
  • 160g dark chocolate, cut into pieces
  • ½ cup coconut oil, melted
  • 1/3 cup cocoa
  • ¼ cup coconut flour
  • 1 cup almond flour
  • 1 tsp. baking powder
  • A pinch of salt
  • ½ cup pecan nuts, chopped

Bake for 15 minutes

  • Preheat the oven to 180°C and grease a small baking dish with cooking spray.
  • Melt the chocolate over a water bath until smooth.
  • In a large bowl, combine the cocoa, coconut flour, almond flour, baking powder and salt.
  • Add the vanilla and coconut oil to the eggs and mix.
  • Stir the chocolate into the egg mixture (ensure that the chocolate is not too hot!).
  • Pour the chocolate and egg mixture into the dry ingredients and mix well.
  • Stir in ¾ of the pecan nuts. Pour the batter into the prepared baking tray and top with the remaining pecan nuts.
  • Bake in the oven for 15 – 20 minutes. Allow to cool before cutting up into squares.

Recipe by Tessa Purdon.