Rich chocolate and velvety caramel grace these almond flour brownies with sweet decadence! These gluten free brownies taste anything but healthy and are sure to satisfy any sweet tooth. At only 4.7 net carbs each, this keto brownie recipe is sure to be a new family favorite.
What You Need To Make Your Own Gluten Free Caramel Brownies
This easy keto brownie recipe comes together very simply. You will need:
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups- 1/4, 1/2
- Measuring spoons- 1 tsp
- 8×8 square baking dish
- parchment paper (optional)
- 1 batch of homemade sugar free caramel sauce
What Do These Caramel Brownies Taste Like
My oh my, are these keto brownies decadent! Even though they are gluten free brownies, you would never know it by their fudgey texture, rich chocolate flavor, and caramel swirl. These brownies are moist and gooey. This caramel keto brownie recipe is so rich and sweet it will satisfy any sweet tooth.
How To Make Caramel for These Gluten Free Brownies
Preparing the caramel sauce for these brownies is very simple. I have a whole tutorial here to walk you through the process of making sugar free caramel sauce. It is very easy as long as you can stand at your stove and stir patiently.
How To Use The Caramel In The Brownies
You can use the caramel sauce one of two ways. The first is swirling the caramel into the batter so that your brownies are caramel flavored (how they are pictured). If doing this option, I suggest making the caramel sauce first so that it may cool a bit before adding it to the batter.
The second option is topping the brownies with the caramel. This will be a bit stickier but delicious treats often are, right? If choosing this option, I suggest preparing the caramel sauce while the brownies are baking so that it is ready when it comes time to top them. Also, let everything cool before slicing.
Can The Caramel Be Omitted From These Gluten Free Brownies
If caramel sauce isn’t your jam, or you are just dying for some good gluten free brownies and don’t want to wait, you can definitely omit the caramel sauce. If you do choose to omit the caramel, I would suggest increasing the sweetener amount by 1/3 to 1/2 cup to make up for the sweetness lost from the caramel.
What Kind of Sweeteners Can Be Used To Make This Keto Brownies Recipe
While the recipe is written with allulose, you can use whichever sweetener you prefer. I have become fond of allulose in my refined sugar free baked goods because it behaves the most like sugar but with a 0 GI. If you choose to use monkfruit, erythritol, or a stevia blend, you will need to reduce the amount by 1/3 cup.
What Is Allulose?
You may have heard the term allulose floating around the low carb and sugar free world recently. Allulose is a natural sugar alternative. But, unlike sugar, it is not metabolized by the body and used for energy. This makes it similar to monkfruit or erythritol.
Allulose is relatively new to the low carb food scene so it can be slightly confusing when you’re trying to read nutrition labels on foods that contain allulose. Since it is not a sugar alcohol, it will be listed in the carbohydrate field but not the sugar alcohol field. Here is a good article for you to read more.
Thus, most foods will have an area on the packaging that tells you how many grams of allulose there are per serving so that you can subtract that from your carbohydrate count for your net carbs. For example:
Total Carbs 5g – 0g sugar alcohols – 5g allulose = 0g net carbs
Can Coconut Flour Be Used To Make These Almond Flour Brownies
No, coconut flour may not be substitute for the almond flour. Coconut flour and almond flour are not equivalent substitutes because their baking properties are vastly different.
What Size Pan Should Be Used To Make These Chocolate Caramel Gluten Free Brownies
An 8×8 square pan is the best size to make these brownies. You should be able to get 9 even and thick brownies out of an 8×8 pan. You may double the recipe and use a 9×13 pan. However, it is not recommended to make a single batch in a 9×13 pan or the brownies will be very thin. This is my favorite 8×8 pan for baked goods.
- 1.5 cups almond flour
- 1 cup allulose (see note)
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- pinch of salt
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup half n half
- 5 tablespoons butter, melted
- 1 batch sugar free caramel sauce
- Preheat oven to 350 degrees. Line an 8×8 square baking dish with parchment paper or grease with oil.
- In a mixing bowl or stand mixer, beat the dry ingredients until combined.
- Add the eggs and vanilla and beat until mixed.
- Add the melted butter and half n half and beat until combined.
- Swirl 2/3 of the prepared caramel sauce in the brownie batter with a knife.
- Transfer the batter to the baking dish. Bake for 25 for slightly underdone/gooey browneis to 30 minutes for firmer brownies.
- Remove the brownies from the oven and let cool on the counter until cool to the touch. Drizzle the remaining caramel sauce on top of the brownies.
- Cut into 9 even squares and enjoy. Store uneated brownies in an airtight container on the counter up to 1 week.
Sweetener– allulose is suggested but granular monkfruit, eryhtritol, or a stevia blend may be used. Reduce the amount by 1/3 if using a different sweetener. (i.e. 1 cup allulose = 2/3 cup granular monkfruit).
Caramel sauce options– add part to the brownie batter for caramel flavored brownies (pictured) OR add all of the sauce to the top of the cooled brownies for a caramel topping.
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Serving Size: 1 brownie
Amount Per Serving:
Calories: 318Total Fat: 29.6gCarbohydrates: 7.6gNet Carbohydrates: 4.7gFiber: 2.9gProtein: 6.6g
Nutrition information is provided as a courtesy and is approximate.