Caramel Pecan Brownies

Caramel Pecan Brownies
Authored By Chef Sarah Steffans 0 Comment(s)

Caramel Pecan Brownies

Serves 16




2/3 cup stevia-sweetened dark chocolate chips

¼ cup salted butter

1 Tbs. coconut oil

½ cup plain & unsweetened almond milk

4 scoops of Real Ketones Fudge Brownie Whey Protein Powder

4 scoops of Real Ketones Prime Collagen Peptides Powder

2 Tbs. cacao powder

¼ tsp. vanilla bean powder

1 Tbs. monk fruit sweetener

¼ tsp. sea salt


¼ cup salted butter

1 Tbs. monk fruit sweetener

1 cup chopped pecans

1 egg



 Preheat oven to 350 degrees Fahrenheit.

 To make the base of the brownies, melt chocolate chips, butter and coconut oil in a double broiler pan or in the microwave and then set aside.

 Add remaining base ingredients to a stand mixer and mix until well combined.  Slowly add the melted chocolate chip mixture into the dry ingredients until completely absorbed and you have a thick batter. 

 Pour batter in an 8”x 8” baking pan lined with parchment paper and bake for 15 minutes.

 While the base is baking, prepare the brownie topping by melting the remaining butter in a double broiler pan or in the microwave.  Gently toss in monk fruit, chopped pecans and egg.

 Pour the topping over the base and bake for another 15-20 minutes, or until a knife pierced in the center of the brownies comes out mostly clean.

 Let cool for about an hour before serving and store any brownies not eaten in a glass container in the fridge for up to a week. 




Calories: 153

Carbs: 9

Net Carbs:  4

Protein:  5

Fat: 12



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