For the Graham Crust
- 1 cup Almond Flour
- 2 tbsp Powdered Allulose
- 1 tsp Cinnamon
- 3 tbsp Melted Butter
For the Brownies
- 1/2 cup Melted Butter
- 4 oz Sugar Free Dark Chocolate, melted
- 2/3 cup Powdered Allulose
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Almond Flour
- 1/4 cup Cocoa Powder
- 1/4 tsp Salt
- 1/3 cup Sugar Free Chocolate Chunks
For the Meringue Topping
- 3 large Egg Whites
- 1/2 cup Powdered Allulose
- 1/4 tsp Cream of Tartar
- 1/2 tsp Vanilla Extract
kitchen torch
electric mixer
9x9 baking pan
Preheat oven to 350F and line a 9x9 pan with parchment paper.
Mix almond flour, powdered allulose, cinnamon, and melted butter for the crust. Press firmly into the bottom of the pan and bake for 8 minutes.
Whisk together melted butter, melted chocolate, powdered allulose, eggs, and vanilla for the brownies. Fold in almond flour, cocoa powder, and salt, then the chocolate chunks.
Pour the brownie batter over the warm crust and bake for 22 to 25 minutes until set but fudgy. Cool completely.
Whisk the egg whites and cream of tartar in a heatproof bowl set over simmering water until foamy. Gradually add powdered allulose and whisk until warm to the touch.
Remove from heat and beat with an electric mixer on high until stiff glossy peaks form, about 5 minutes. Beat in the vanilla extract.
Pile the meringue generously over the cooled brownies and create dramatic swooping peaks with the back of a spoon.
Use a kitchen torch to toast the meringue until golden brown all over. Slice carefully and serve for an unforgettable s'mores experience.
Serving: 1servingCalories: 182kcalCarbohydrates: 4gProtein: 4gFat: 16g
Keyword keto brownies, keto dessert, low carb, sugar free s'mores