KETO CARAMEL NUT CHOCOLATE BROWNIES
1 brownie: 166 calories, 10g fat, 2.5g net carbs, 3g protein
Servings: 16
Ingredients
For the brownies:
- ½ cup butter melted
- ¾ cup almond flour
- 1 Tbsp. coconut flour
- 1/3 cup granulated erythritol sweetener Swerve or other
- 1 tsp. vanilla extract
- 3 large eggs
- 1 egg yolk
- 1 tsp. baking powder
- ¼ cup good quality cocoa powder for baking
- ¼ cup 90% cocoa or more dark chocolate, chopped
- 2 Tbsp. sugar free chocolate flavored syrup torani or davinci style
For the caramel:
- 3 Tbsp. salted butter
- 1/3 cup erythritol granulated sweetener Swerve or other
- 1/3 cup half and half
- ¼ tsp. xanthan gum
- 2 Tbsp. bourbon
- ½ tsp. caramel flavoring
To assemble:
- 1/3 cup chopped walnuts or any nut
Instructions
To make the brownies:
-
Combine the melted butter, almond flour, coconut flour, sweetener, vanilla extract, eggs (and yolk), cocoa powder, chopped chocolate, and sugar free chocolate flavored syrup in a medium bowl.
-
Stir lazily by hand until fully combined – don’t beat or whip or you’ll end up with a much cakey-er texture.
-
Pour into a parchment or foil lined 8×8 square pan.
-
Bake in a preheated 375 degree (F) oven for about 12-13 minutes, or until the center no longer jiggles when you gently shake the pan.
-
Remove and cool before slicing.
To make the caramel:
-
Melt the butter and sweetener together in a small saucepan over medium heat.
-
Cook, stirring constantly for about 2 minutes or until bubbling.
-
Add the half and half, xanthan bourbon, and caramel flavoring.
-
Whisking continually, cook for 3-5 minutes over medium heat.
-
It will get darker in color the longer you cook it. Remove from heat when your desired color is reached. Let it cool slightly to thicken.
To serve the brownies:
-
Remove the brownies from the pan and peel off the parchment or foil.
-
Add the cooled caramel to a small plastic Ziploc baggie, then cut about 1/8 inch off of one of the bottom corners of the bag.
-
Gently squeeze the caramel over your brownies – you may have some leftover.
-
Sprinkle your chopped nuts evenly over the top of the brownies.
-
Then cut into 16 brownies (2×2 squares.)
-
Best served at room temperature, but if you are keeping them more than 24 hours, store in an airtight container in the refrigerator.
