12 tbsp butter
4 oz unsweetened chocolate
1/4 cup cocoa powder
3/4 cup Swerve Sweetener or other erythritol
1/2 tsp vanilla extract
5 large eggs
1/4 cup butter
6 tbsp Swerve Sweetener or other erythritol
2 tbsp coconut sugar
1/2 cup heavy cream
1/4 tsp xanthan gum
1/4 tsp salt
36 pecan halves, lightly toasted
For the brownie bites, preheat oven to 325F and grease a mini-muffin pan.
Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
Stir in erythritol and vanilla extract. Let cool 5 minutes.
Whisk in eggs, one at a time, until well combined. Fill cavities of mini-muffin pan about 3/4 full with batter (you will have more batter than can fit in a 24 cavity pan, so you will need to do a second batch of 12 brownie bites)
Bake 10 to 12 minutes, or until just barely set. Let cool 5 minutes and then transfer to a wire rack to cool completely.
For the caramel sauce, in a medium saucepan over medium heat, combine butter, sweetener, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
Remove from heat and add cream. Mixture will bubble vigorously.
Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
Return mixture to heat and boil 1 more minute. Let cool to lukewarm and then spoon a teaspoon or so onto the top of each brownie bite (you may end up with some leftover caramel sauce).
Top each with one pecan half and let set.
Serves: 36 Brownie Bites
Nutrition Info: Per Serving (2 Brownie Bites): 222 Calories; 22g Fat (83.0% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 217mg Sodium