Salted Caramel Stuffed Keto Brownies
These Salted Caramel Stuffed Keto Brownies are the PERFECT, low-carb dessert! With just 3 net carbs per cake, this will be everyone’s new favorite keto pot dish!
The low-carb lifestyle is not for wimps. Too often we miss out on the free desserts brought to the break room, or sneak a small crumb and enjoy it as if it were our own birthday cake. Say ‘goodbye’ to your lack of dessert with treats like these delicious Salted Caramel Keto Brownies! While we’re here, we’ll say ‘goodbye’ to guilt too!
These fudgy keto muffins are delicious on their own, but I needed to take them a step further. You know those delicious things? Oh yes, we add that too for a great gooey stuffed centerpiece! If you want to upgrade them even more you can add this too AMAZING!
Grab your 8×8 pan (or 11×9 if you’re doubling… and you’ll want to double it) and get to work! These low-carb muffins don’t make themselves, but they frost beautifully. Prepare meals and freeze individual portions so you can grab one (or two if you’re good enough to share) when you feel sick!
Ingredients for Keto Brownies
As always, here’s a quick overview of the ingredients you’ll need for this recipe. Keep scrolling for the full recipe and measurements.
Butter: I use salted butter for this recipe.
Keto Sweetener: I recommend granulated or brown sugar Monkfruit for this recipe.
Eggs: Large eggs at room temperature work best in this recipe.
Oil: canola oil or vegetable oil.
Almond Flour, Baking Powder, and Salt: no substitutes.
Cocoa Powder and Vanilla extract
This is a keto friendly chocolate. You can find other flavors, like Peanut Butter, to work in this recipe as well.
How To Make The Best Keto Brownie Recipe
This recipe has just a few basic steps. Remember to measure and prepare your ingredients ahead of time, this recipe will come together quickly!
Start by whipping the cold butter and granulated monkfruit sweetener with an electric mixer. Cream the butter and sugar substitute on medium speed until fully combined. Add the eggs one at a time until well mixed. Then add the oil and vanilla extract.
In another small bowl, mix the almond flour, baking powder, salt and cocoa powder.
With the electric mixer running, slowly add the flour mixture to the butter mixture. Add until all ingredients are combined.
Line an 8×8 baking sheet with parchment paper. Add half of the cake mix to the bottom of the pan and add the chocolate squares (see photos), top with the remaining cake batter and spread in an even layer.
Bake at 350 degrees for 30 minutes. Remove from the oven and let it cook for at least 15 minutes.
What size pan should I use to make Fudgy Brownies?
Pan size is very important! In this recipe, if you use a 9×9 pan, the cakes will come out very thin and will be overcooked using the specified cooking time. Make sure you use the right 8×8 pan for best results!
Can I double this recipe?
Yes you can. If you double this recipe, you’ll get the best results in a 9×13 11×7 baking dish. The cooking time for doubling this recipe is between 45 and 50 minutes. Remember not to overcook!
Do I have to add the chocolate?
Of course not. You can make these muffins with 1 cup instead of chocolate while the layering is divine.
Can I freeze Keto Brownies?
Absolutely! To freeze, cook according to directions and allow to cool completely. Once cooled, slice and wrap each slice several times in plastic wrap. Store in a freezer bag or other airtight freezer container (a vacuum sealer works very well to keep frostbite at bay)! To thaw, open the package and allow it to come to room temperature on the counter for 30 minutes to an hour.
- 1/2 cup of butter
- 1 cup granulated monkfruit sweetener
- 2 large eggs, at room temperature
- 2 tablespoons of canola oil
- 2 teaspoons pure vanilla extract
- 3/4 cup almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon of salt
- 1 (2.8) ounce Lily’s Dark Cream Caramel Filled Chocolate Bar
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, beat the cold butter and granulated monkfruit sweetener with an electric mixer.
- Cream the butter and sugar substitute on medium speed until fully combined.
- Add the eggs one at a time until well mixed. Then add the oil and vanilla extract.
- In another small bowl, mix the almond flour, baking powder, salt and cocoa powder.
- With the electric mixer running, slowly add the flour mixture to the butter mixture. Add until all ingredients are combined.
- Line an 8×8 baking sheet with parchment paper. Add half of the cake mix to the bottom of the pan and add the chocolate bars (see photos) top with the remaining cake batter and spread in an even layer.
- Bake at 350 degrees for 30 minutes. Remove from the oven and let it cook for at least 15 minutes.