Salted Caramel Stuffed Keto Brownies
These Salted Caramel Stuffed Keto Brownies are the PERFECT fudgy low-carb dessert! At only 3 net carbs per brownie, this will be everyone’s new favorite keto potluck dish!
Low-carb life is not for wimps. We pass up those free sweets brought to the breakroom all too often, or we sneak a tiny little crumb and savor it like it’s our own birthday cake. With treats like these delicious Salted Caramel Stuffed Keto Brownies, though, say ‘bye bye’ to that lack of dessert! While we’re at it, we’ll say ‘bye bye’ to the guilt, too!
These fudgy keto brownies are delicious on their own, but I had to take them one step further. You know those tasty Salted Caramel Chocolate Bars by Lily’s? Oh yeah, we’re adding that too for an amazing gooey stuffed center! If you wanted to upgrade these even more, you could add this AMAZING Keto Caramel Sauce, too!
Grab your 8×8 pan (or your 11×9 if you’re doubling… And you’re going to want to double) and get to work! These low-carb brownies won’t make themselves, but they do freeze beautifully. Meal prep and freeze individual portions so you can pull one out (or two if you’re nice enough to share) when the sweet tooth strikes! For more fun fall recipes, check out this list of 20+ Easy Fall Desserts!
Ingredients for Keto Brownies
As always, this is a quick overview of the ingredients you will need for this recipe. To get the complete recipe and measurements just keep scrolling.
- Butter: I use salted butter for this recipe.
- Keto Sweetener: for this recipe I recommend granular or brown sugar Monkfruit.
- Eggs: large room temperature eggs work best in this recipe.
- Oil: canola oil or vegetable oil.
- Almond Flour, Baking Powder, and Salt: no substitutes.
- Cocoa Powder and Vanilla extract
- Lily’s Salted Caramel Chocolate Bar: this is a keto-friendly chocolate bar. You can also find other flavor varieties such as Peanut Butter, that will also work in this recipe.
How to Make The Best Keto Brownie Recipe
This recipe has just a few basic steps. Remember to measure out and prep your ingredients before hand and this recipe will come together quickly!
- Begin by beating the cold butter and the granular monkfruit sweetener with an electric mixer. Cream the butter and sugar substitute at medium speed until it is completely combined. Add the eggs one at a time until well incorporated. Next, add the oil and vanilla extract.
- In another small bowl mix the almond flour, baking powder, salt and cocoa powder together.
- While the electric mixer is running slowly add the flour mixture to the butter mixture. Add until all the ingredients are combined.
- Line an 8×8 baking sheet with parchment paper. Add half the brownie mix to the bottom of the pan and add the chocolate bar squares (see photos) add the remaining brownie batter over the top and spread into an even layer.
- Bake at 350 degrees for 30 minutes. Remove from the oven and allow them to cook at least 15 minutes.
What size pan do I use to make Fudgy Brownies?
Pan size is so important! This recipe is designed for an 8×8 pan, if you use a 9×9 pan the brownies will come out much too thin and be overcooked using the cooking time directed. Be sure you are using the correct 8×8 pan for the best results!
Can I double this recipe?
Yes, you can. If doubling this recipe you will have best results in an 11×7 baking dish verses a 9×13. The cooking time for doubling this recipe is between 45 and 50 minutes. Remember not to over-bake!
Do I have to add the chocolate bar?
Of course not. While the Salted Caramel Chocolate Bar layer is divine you can make these brownies with 1 cup of Lily’s Sugar Free Dark Chocolate Chips instead of the chocolate bar.
Can I freeze Keto Brownies?
Definitely! To freeze, cook according to instructions and allow to cool completely. Once cooled, slice and wrap each slice multiple times in plastic wrap. Store in a freezer bag or other air-tight freezer container (a vacuum sealer works super well to keep the frostbite at bay)! To thaw, unwrap and allow to come to room temperature on the counter for 30 minutes to an hour.
Other Keto Brownie Recipes
Get the Recipe: Salted Caramel Stuffed Keto Brownies
Ingredients
- 1/2 cup butter
- 1 cup granular monkfruit sweetener
- 2 large eggs, room temperature
- 2 tablespoons canola oil
- 2 tsp pure vanilla extract
- 3/4 cup almond flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 2.8 ounce Lily's Dark Creamy Caramel Filled Chocolate Bar
Equipment
Instructions
- Preheat the oven to 350 degrees F.
- In a medium size mixing bowl beat the cold butter and the granular monkfruit sweetener with an electric mixer. Cream the butter and sugar substitute at medium speed until it is completely combined.
- Add the eggs one at a time until well incorporated. Next, add the oil and vanilla extract.Â
- In another small bowl mix the almond flour, baking powder, salt and cocoa powder together.Â
- While the electric mixer is running slowly add the flour mixture to the butter mixture. Add until all the ingredients are combined.Â
- Line an 8x8 baking sheet with parchment paper. Add half the brownie mix to the bottom of the pan and add the chocolate bar squares (see photos) add the remaining brownie batter over the top and spread into an even layer.Â
- Bake at 350 degrees for 30 minutes. Remove from the oven and allow them to cook at least 15 minutes.Â
Notes
for the keto brownies do you use 1/2 tsp baking powder or baking soda?
Baking powder