keto salted caramel brownies bake up with crackly tops and a fudgy middle thanks to cocoa, butter, and a steady hand with the sweetener. Almond flour is the base and a pinch of salt brings the chocolate forward. Let them cool fully in the pan so the centers set.
Perfect for satisfying sweet cravings, these brownies are easy to make and are made with low-carb ingredients to ensure they fit within your dietary restrictions.
Delicious Keto Dessert Brownies
These brownies are made with almond flour and sugar-free sweeteners, yielding a rich chocolate flavor with a smooth salted caramel topping. The recipe takes about 35 minutes from start to finish and serves 12 brownies.
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1 cup erythritol or preferred sweetener
- 1/2 cup unsalted butter melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar-free caramel sauce
- Flaky sea salt for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- Add Wet Ingredients: Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Pour into Pan: Transfer the brownie batter to the prepared baking pan, spreading it evenly.
- Bake: Bake for 25-30 minutes, or until a toothpick comes out mostly clean. Let brownies cool in the pan.
- Prepare Caramel: While the brownies cool, warm the sugar-free caramel sauce in a saucepan over low heat until smooth.
- Drizzle and Garnish: Once the brownies have cooled, drizzle the caramel sauce over the top and sprinkle with flaky sea salt.
- Serve: Cut into squares, serve, and enjoy your keto dessert!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 brownies
- Calories: 150kcal
- Fat: 14g
- Protein: 4g
- Carbohydrates: 5g
These keep about five days in the fridge and freeze for a few months without losing much. Thaw them overnight in the container so condensation stays on the lid, not on the surface. A short rest at room temperature brings the texture back before serving.
