Keto Coconut Flour Brownies
User Reviews
5
Keto Coconut Flour Brownies
Description
The brownies start with a caramel sauce made by browning butter, then simmering it with heavy cream and powdered sweetener until thickened and smooth, finished with sea salt for balance. Meanwhile, baking powder, coconut flour, cocoa powder, and powdered sweetener are combined dry.
Wet ingredients including eggs, melted butter, and almond milk are blended into the dry mix to form a dense batter, which incorporates sugar-free chocolate chips for added texture and chocolate intensity. The batter is layered with caramel in a baking dish before baking at moderate heat until set.
Each brownie contains approximately 9 grams of net carbs, suitable for keto diets. The recipe advises powdered sweetener for the best texture, especially in the caramel, and freezing leftovers extends storage beyond the recommended fridge life.
Ingredients
- ¼ cup / 30g coconut flour
- ½ cup / 50g cocoa powder
- 1 teaspoon baking powder
- ⅔ cup / 100g powdered sweetener
- 3 egg large, room temperature
- ½ cup / 114g butter melted
- 1 tablespoon almond milk
- ¼ cup / 35g chocolate chips or chopped 90% chocolate, sugar free
Caramel
- 1 cup / 240ml heavy cream double cream
- ¼ cup / 55g butter
- ¼ cup / 50g powdered sweetener use allulose if available (⅓ cup or 75g)
- salt to taste, sea salt
Instructions
- First, make the caramel. Melt the butter in a saucepan and let it brown. Stir continuously to ensure it does not burn. Now add the heavy cream and powdered sweetener. Stir. Bring to a boil and then let the mixture reduce over a low heat until it has thickened - about 5-7 minutes. Add salt to taste (I used about ½ tsp) and set aside to cool.
- Preheat the oven to 180C/350F and line a 7x8 inch baking tray or casserole dish with parchment paper.
- For the brownie batter, stir together the dry ingredients in a bowl - coconut flour, unsweetened cocoa powder, baking powder and powdered sweetener, breaking up all lumps.
- Now add the wet ingredients - beaten eggs, melted and cooled butter and almond milk. Blend using an electric mixer.
- Last, stir in the sugar free chocolate chips.
- Dollop ⅔ of the batter into the tray and spoon the caramel into the gaps. Add the remaining brownie batter on top of the caramel. Gently pound the tray onto the counter so the batter can self-level. (Cover stone surfaces with a dishcloth or towel first).
- Now, swirl a knife through the batter in a slalom motion - first across from side to side, then lengthways. Pound the baking pan on the counter to self-level again.
- Bake for about 25 minutes. You want the top to be set but the centre still jiggly.
- Let cool completely before slicing into 12 squares.
Notes
- The recipe yields 12 brownies, each with about 9g net carbs.
- Use powdered sweetener for smoother caramel, especially allulose which maintains smoothness.
- If using allulose for caramel, increase amount slightly to compensate for less sweetness.
- Brownies keep refrigerated up to 5 days or can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Total Carbohydrates | 4.3g | 1% |
| Protein | 3.2g | 6% |
| Fat | 24.5g | 38% |
| Saturated Fat | 15g | 75% |
| Fiber | 2.4g | 10% |
| Sugar | 0.6g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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