Brownie Pie (keto + low carb)
This easy low carb Brownie Pie is loaded with chocolate chips, pecans and it perfectly gooey! At about 2 net carbs per serving this is the perfect chocolate keto dessert!
Ingredients
- 1/2 cup butter
- 1 cup granular monkfruit sweetener
- 2 eggs
- 3/4 cup Lily's sugar free chocolate chips
- 2 teaspoons vanilla extract
- 1/2 cup almond flour
- 1/2 cup chopped pecans
- Sea salt for topping optional
Instructions
- Preheat oven to 350 degrees F.
- Heat a medium size sauce pan to medium low heat and whisk together the melted butter, granular monkfruit sweetener and 1/2 cup of the sugar free chocolate chips until the sweetener begins to dissolve and the chocolate is melted. Do not bring mixture to a boil, just slowly melt over medium low heat.
- Remove the sauce pan from heat and allow to cool a few minutes. When the mixture has cooled slightly whisk in the eggs and vanilla extract.
- Fold in the almond flour, remaining chocolate chips and nuts (if using).
- Pour into a greased pie pan and bake for 30-35 minutes until the edges are firm and the center is no longer jiggling.
Notes
This dish is best served warm. To reheat place a slice on a microwave proof plate and heat in 20 second increments until warm.
This recipe makes 8 slices, each with 1.6 net carbs.
Nutrition
Serving: 1 sliceCalories: 211kcalCarbohydrates: 3gProtein: 3.3gFat: 19.2gCholesterol: 77mgSodium: 19.3mgFiber: 1.4gSugar: 0.9g
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