Keto Salted Caramel Stuffed Brownies
These fudgy brownies with a gooey salted caramel center are pure indulgence. Low carb and keto friendly, they're absolutely worth every bite.
Ingredients
For the Caramel
- 1/2 cup Butter
- 1/2 cup Powdered Allulose
- 1/3 cup Heavy Cream
- 1/2 tsp Vanilla Extract
- 1/2 tsp Flaky Sea Salt
For the Brownies
- 1/2 cup Melted Butter
- 4 oz Sugar Free Dark Chocolate, melted
- 2/3 cup Powdered Allulose
- 3 large Eggs
- 1 tsp Vanilla Extract
- 2/3 cup Almond Flour
- 1/3 cup Cocoa Powder
- 1/4 tsp Salt
- Flaky Sea Salt, for topping
Equipment
- 9x9 baking pan
- saucepan
Instructions
- Make the caramel first: melt butter in a small saucepan, add powdered allulose, and cook 3 to 4 minutes until deep amber. Carefully whisk in the heavy cream and simmer 2 minutes.
- Remove from heat and stir in the vanilla and flaky sea salt. Pour into a small bowl and chill 30 minutes until thickened to a spoonable consistency.
- Preheat oven to 350F and line a 9x9 pan with parchment paper.
- Whisk together the melted butter, melted chocolate, powdered allulose, eggs, and vanilla until smooth and glossy.
- Fold in the almond flour, cocoa powder, and salt until a thick batter forms. Spread half into the prepared pan.
- Dollop most of the caramel evenly across the batter, leaving a small amount for drizzling. Top with the remaining brownie batter and smooth carefully.
- Drizzle the reserved caramel on top and swirl gently. Bake for 24 to 27 minutes until set around the edges but still fudgy in the center.
- Cool completely, then sprinkle with flaky sea salt and slice into squares.
Nutrition
Serving: 1servingCalories: 178kcalCarbohydrates: 3gProtein: 3gFat: 17g
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