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5 from 1 vote

Paleo German Chocolate Brownies

German chocolate brownies are a chocolate bownie layer with a coconut caramel pecan layer and a chocolate sauce drizzle layer. Paleo, primal with low carb options. Crazy goodness!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: gluten free, grain free, low carb options, paleo, vegetarian
Cuisine: dessert
Servings: 12
Author: Stacey


  • 3 eggs beaten.
  • cup Sweetener of choice: ½ organic maple syrup or for low carb use ½ cup low carb maple syrup (I used this one), or could also use 1/2 cup erythritol + 1/3 cup water for low carb., for paleo
  • ¼ Cup unsweetened almond or coconut milk.
  • 1/3 Cup butter or coconut oil melted, where to buy coconut oil
  • 1/2 Tsp baking soda.
  • 1 Tsp organic apple cider vinegar.
  • 1/3 Cup coconut flour sifted, where to buy coconut flour
  • 3 tbsp cocoa powder or cacao powder, sifted.
  • ¾ Cup pecans.
  • 3 tbsp coconut oil where to buy coconut oil
  • 1/4 cup unsweetened organic coconut flakes where to buy coconut flakes
  • 2 tbsp coconut butter where to buy coconut butter
  • cup Sweetener of choice: 1/4 coconut sugar for paleo or for low carb use 1/4 cup eryrithitol.
  • 3 in medjool dates pitted for paleo, or for low carb use: 20 drops liquid stevia toffee flavor, or plain, (I used this one)
  • 3 tbsp water
  • CHOCOLATE SAUCE:*optional
  • 2 tsp cocoa powder.
  • 1 tbsp coconut oil.
  • tsp Sweetener of choice: 2 or to taste honey for paleo or for low carb use 12 drops or more, to taste, liquid stevia


  • Preheat oven to 350 F, and grease or oil an 8x8 baking pan.
  • In a large mixing bowl combine: 3 eggs, ½ cup maple syrup of choice, ¼ cup milk of choice, 1/3 cup melted butter or coconut oil, 1/2 tsp baking soda, 1 Tsp apple cider vinegar. Mix together well.
  • Add to the mixture in the mixing bowl: 1/3 cup coconut flour and 3 tbsp cocoa powder. Stir together thoroughly, scraping sides of bowl.
  • Pour brownie batter into baking pan and spread around evenly.
  • Bake at 350 F for 23 to 26 minutes or until center is set.
  • While brownies are baking we can start making the coconut caramel pecan layer.
  • Add to a food processor: ¾ cup pecans, ¼ cup coconut flakes, 1/4 cup sweetener of choice (coconut sugar or low carb eyrithritol), 3 pitted medjool dates for paleo, or for low carb use 20 drops stevia toffee flavor liquid option, and 3 tbsp water.
  • Process for a few minutes until mixture has a course ground texture. Set aside.
  • In a small sauce pan over medium low heat melt: 3 tbsp coconut oil and 2 tbsp coconut butter. Heat until melted.
  • Add the pecan mixture from the food processor to the sauce pan with melted coconut oil and coconut butter. Stir and combine. Heat mixture on low and stir often for 4 minutes. Remove from heat and cool.
  • Once brownies are done, remove from oven and let cool for at least 15 minutes or more.
  • Once brownies have cooled, spoon the pecan mixture on top of brownie layer. Spread around, and lightly pat the mixture onto the brownie layer *don’t press hard and squish the brownies*.
  • Once coconut caramel pecan layer is evenly layered on brownies, place pan in the refrigerator for 45 minutes, or you can put in the freezer for 15 minutes, if you can’t wait that long. Just don’t forget and let them become frozen (as if that could happen).
  • Remove from fridge or freezer.
  • Stir together all ingredients for the chocolate sauce, and drizzle over the top of the German chocolate brownies if you desire.
  • Cut into squares and serve. Oh my, yum :)
  • *when not eating, store in fridge to keep coconut pecan layer firm and to keep fresh*


Nutritional Data for Low Carb Version: Servings: 12, Serving Size: 1 brownie, Cal: 203, Carbs: 5.6 / Net Carbs: 3.2 g, Fiber: 2.4 g, Fat: 18 g, Protein: 4 g, Sugar: 1 g
Nutritional Data for Paleo version: Servings: 12, Serving Size: 1 brownie, Cal: 262, Carbs: 22 g / Net Carbs: 19.3, Fat: 18 g, Fiber: 2.75 g, Protein: 4 g, Sugar: 17 g
* all nutritional data are estimates based on the products I used*