Aunt Rocky’s Sweet n’ Salty Brownie Bites

Preheat oven to 350ºF. Cover baking sheet with silpat or parchment.

In medium mixing bowl, whisk all of the dry ingredients until there are no lumps.

In a small mixing bowl, melt butter in the microwave. Add eggs, sugar free syrup, and vanilla. Whisk until frothy.

Use spoon or nylon spatula to mix wet ingredients into dry ingredients until well blended and smooth. It will seem like it’s not going to come together, and then it suddenly does

Fold in pecans. Drop by rounded tablespoons onto covered baking sheet. (A cookie scoop doesn’t work well with this dough, it’s too sticky.)

Bake 12 minutes. Transfer to cooling rack and cool completely.

These cookies are chewy and very rich, like a brownie. Cool on rack 24 hours, then store in covered container for up to 2 weeks, if they last that long!

I don’t get any commission or kickback for products I use or mention in my recipes. Nutritional estimates are per serving based on exact ingredients I used, calculated with My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 43, Total Fat 4 g, Saturated Fat 1 g, Sodium 52 mg, Potassium 19 mg, Total Carbohydrate 2 g, Dietary Fiber 2 g, Net Carbs 0 g [1 net carb for 2], Sugars 0 g, Protein 1 g. Macros: 90% fat, 10% protein, 0% net carbs

© July 15, 2016 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.