BEST Keto Brownies! Low Carb Keto Caramel Brownie Idea – Sugar Free – Quick & Easy Ketogenic Diet Recipe – Completely Keto Friendly

The best keto chocolate caramel brownies. If you are looking for an
easy chocolate fudgy brownie low carb dessert this is a must recipe to have
in your recipe box.
Gluten free and sugar free brownies you can mix up quick. These low carb
brownies are sure to be a crowd pleaser. These sugar free caramel brownies
will be loved by all – take them to a party, make them for yourself, family or
friends. Even if you have family or friends not on the ketogenic diet they will
love these brownies – they are so delicious.
Oven bake for weightloss low carb brownies and no one will know – they are
that good! This is a low carb dessert recipe that is super easy and simple – no fail!
Follow the step by step instructions to make these amazing homemade keto
brownies and be the hit of the party or your family!
Get ready to bake up the best chocolate caramel keto brownies!


Preheat oven at 160 C/320 F;
Bring a saucepan over low heat and melt the butter with the cocoa in;
after it melted, transfer the mixture to a bowl and allow to cool for few
minutes


Whisk the eggs in, one at a time, with the almond and vanilla essence;
stir vigorously

Add the swerve sugar in and mix until well incorporated



Add the dry ingredients in and fold them in; add the nuts and mix well




Grease a mini muffin tray with plenty of melted butter

Scoop 1 tsp of the mixture and add it to the greased tray

Bake for 10 minutes at 160 C/320 F

Take the tray out and with the help of a coffee scoop, press the back of the
spoon into the brownie so you form a dent; keep in mind that the brownie is
fudgy which is what you need to create the dent; if the mixture sticks to the
spoon, dip it in some butter or water to prevent from sticking

Bake for an additional 5 to 10 minutes at 160 C/320 F for the shape to harden
Carefully remove from tray and allow to completely cool on a rack

Fill with homemade keto caramel sauce


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Keto Caramel Brownies
Ingredients

• 1 stick butter, room temperature
• 1/2 cup cocoa powder
• 2 large eggs
• Few drops vanilla extract
• 2 drops of almond extract
• 1/2 cup swerve sugar
• 1/4 cup almond flour
• 1 tbsp coconut flour
• ½ tsp baking powder
• pinch of salt
• 3/4 cup chopped walnuts

Instructions

1. Preheat oven at 160 C/320 F;
2. Bring a saucepan over low heat and melt the butter with the cocoa in; after it melted, transfer the mixture to a bowl and allow to cool for few  minutes
3. Whisk the eggs in, one at a time, with the almond and vanilla essence; stir vigorously
4. Add the swerve sugar in and mix until well incorporated
5. Add the dry ingredients in and fold them in; add the nuts and mix well
6. Grease a mini muffin tray with plenty of melted butter
7. Scoop 1 tsp of the mixture and add it to the greased tray
8. Bake for 10 minutes at 160 C/320 F;
9. Take the tray out and with the help of a coffee scoop, press the back of the spoon into the brownie so you form a dent; keep in mind that the brownie is fudgy which is what you need to create the dent; if the mixture sticks to the spoon, dip it in some butter or water to prevent from sticking
10. Bake for an additional 5 to 10 minutes at 160 C/320 F for the shape to harden.
11. Carefully remove from tray and allow to completely cool on a rack.

Recipe Notes

Serves: 24
Prep Time: 10’
Cooking Time: 15’
Additional Time: 10’