Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, keto caramel chocolate brownies. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Keto Caramel Chocolate Brownies is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Keto Caramel Chocolate Brownies is something which I’ve loved my entire life. They’re fine and they look wonderful.
Get this keto chocolate brownies recipe here. Includes beautiful photos and printable step-by-step instructions. If a keto chocolate brownies recipe isn't quite what you're looking for, you might like the sound of our coconut blondies !
To begin with this recipe, we must prepare a few components. You can have keto caramel chocolate brownies using 12 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Keto Caramel Chocolate Brownies:
- Get For The Caramel
- Prepare 1/3 Cup Butter
- Get 2/3 Cup Heavy Cream
- Get 3 Tablespoons Erythritol
- Take 1 Teaspoon Vanilla Essence
- Get For The Brownie Batter
- Get 130 g Butter
- Take 150 g Erythritol
- Prepare 80 g Cocoa
- Prepare 2 Eggs
- Take 70 g Almond Flour
- Take 1 Tablespoon Chopped Walnuts for topping once cooled
Keto Chocolate Zucchini Brownies with Frosting. Topped with a sugar-free frosting, these low carb brownies are sure to be a hit. If you've been wanting a really solid keto brownie recipe, look no further! These deliver chocolate in two forms: cocoa powder for deep chocolate We also use browned butter to add complexity and slight notes of caramel, as well as just a touch of espresso powder to pull out the flavor of chocolate.
Instructions to make Keto Caramel Chocolate Brownies:
- To make the caramel: Melt the butter in a large saucepan. (The process takes longer if you use a small saucepan).
- Add the Erythritol and simmer gently on a low heat for 3 to 4 minutes until it begins to turn golden brown.
- Pour the cream into the pan and simmer for 7 to 10 minutes until the colour darkens and the consistency is thick enough to coat the back of a spoon.
- Remove from heat and stir in the vanilla essence.
- Leave to cool in the refrigerator for at least 45 minutes.
- To make the brownies: Preheat oven to 180°C and line a 9 x 9 square baking pan.
- Melt the butter then stir in the Erythritol and Cocoa.
- Whisk the eggs into the mixture until just combined.
- Mix in the Almond Flour without over mixing. (Over mixing will make the consistency cakey)
- Bake for 20 minutes and the allow to cool completely.
- Spread the Caramel over the top of the brownie and sprinkle chopped walnuts over the top.
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