Keto Caramel Brownies
Is there a more decadent pairing than caramel and chocolate? I think not! Let's bring them together in the form of these rich, fudgey, oh-so-soft-and-chewy caramel swirl brownies!
Equipment
Ingredients
- 2/3 cup low carb granular sweetener
- 1/2 cup unsalted butter melted
- 3 large eggs room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon grass-fed gelatin
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup water
- 1/3-1/2 cup keto caramel sauce
Instructions
- Preheat oven to 350 degrees F and grease 8x8 baking dish.
- In a large bowl, add sweetener, butter, eggs and vanilla. Use a whisk or lightly beat with hand beaters until well combined.
- Add almond flour, cocoa powder, gelatin, baking powder and salt. Continue mixing until well combined.
- Add water to thin out the batter and continue mixing.
- Add the brownie batter to the prepared baking dish.
- Swirl the caramel into the top of the batter. Use a knife to lightly make swirls. Don't make deep grooves in the batter, try to keep as even and flat as possible.
- The original recipe states to bake for 15-20 minutes. I needed 20-25, but that could possibly be due to the addition of the caramel sauce.
- It is done when the edges are firm but the center is sitll a little giggly.
- Let cool completely before cutting into bars.
Notes
Original brownie recipe from The Ultimate Guide to Keto Baking is reprinted with permission from Carolyn.
Nutrition
Calories: 101kcalCarbohydrates: 2.5gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gCholesterol: 49.5mgSodium: 75mgFiber: 1g
Tried this recipe?Let us know how it was!