These Keto Caramel Nut Chocolate Brownies are everything you’ve ever wanted in a low carb brownie, and so much more!
Fudgy chocolate brownie layer? Check! Sweet, oozy caramel? Check! Crunchy walnuts? Check, CHECK! Seriously – these Keto caramel nut chocolate brownies are so good you’ll never know they are low carb!!!
Let’s break it down…
The low carb chocolate brownie layer is super chocolatey and just sweet enough. It’s tender, and fudgy, and…perfect. The texture is much firmer when refrigerated, but I prefer them at room temp or even slightly warm because the chocolate bits are soft and melty on the inside, and the caramel will be softer too. The whole thing just melts in your mouth, but you also have the pleasant texture of the walnuts on top to keep it interesting. You’ll see…
The keto chocolate brownie layer is made primarily with almond flour – to get the right texture you’ll need a super fine blend – a really course almond “meal” won’t work nearly as well. There is a small amount of coconut flour in these as well – you can replace it with more almond flour if you have a coconut allergy, but it may affect the texture a bit.
I used chopped walnuts on top of these, but you could use almost any nut in place of them. Pecans, almonds, or even pistachios would work great.
Now how about that caramel?
YUM.
I used half and half instead of heavy cream, because the small amount of milk sugar gives it a more authentic flavor and color. It also helps this Keto caramel stay soft when it cools, making it more pleasant to eat. The bourbon adds a nice flavor to this caramel, but it also helps it to keep from solidifying as it cools.
If you opt to leave the bourbon out, replace it with an extra 2 Tbsp of half and half to compensate.
I’ll be experimenting more with this Keto caramel recipe, because it makes a fantastic Keto caramel frosting when whipped after it’s cooled, AND with a few little tweaks you have keto friendly caramel fudge!
So many delicious applications for this low carb caramel recipe – but on these Keto caramel nut chocolate brownies?
Total bliss.
Keto Caramel Nut Chocolate Brownies – Low Carb
- Yield: 16 brownies 1x
Description
A delicious keto chocolate brownie recipe drizzled with caramel and chopped nuts. Gluten free, keto, lchf, low carb and Atkins diet friendly!
Ingredients
For the brownies:
- 1/2 cup butter, melted
- 3/4 cup almond flour
- 1 Tbsp coconut flour
- 1/3 cup granulated erythritol sweetener (Swerve or other)
- 1 tsp vanilla extract
- 3 large eggs
- 1 egg yolk
- 1 tsp baking powder
- 1/4 cup good quality cocoa powder (for baking)
- 1/4 cup 90% cocoa (or more) dark chocolate, chopped
- 2 Tbsp sugar free chocolate flavored syrup (torani or davinci style)
For the caramel:
- 3 Tbsp salted butter
- 1/3 cup erythritol granulated sweetener (Swerve or other)
- 1/3 cup half and half
- 1/4 tsp xanthan gum
- 2 Tbsp bourbon
- 1/2 tsp caramel flavoring (aka “extract”)
To assemble:
- 1/3 cup chopped walnuts (or any nut)
Instructions
To make the brownies:
- Combine the melted butter, almond flour, coconut flour, sweetener, vanilla extract, eggs (and yolk), , baking powder, cocoa powder, chopped chocolate, and sugar free chocolate flavored syrup in a medium bowl.
- Stir lazily by hand until fully combined – don’t beat or whip or you’ll end up with a much cakey-er texture.
- Pour into a parchment or foil lined 8×8 square pan.
- Bake in a preheated 375 degree (F) oven for about 12-13 minutes, or until the center no longer jiggles when you gently shake the pan.
- Remove and cool before slicing.
To make the caramel:
- Melt the butter and sweetener together in a small saucepan over medium heat.
- Cook, stirring constantly for about 2 minutes or until bubbling.
- Add the half and half, xanthan bourbon, and caramel flavoring.
- Whisking continually, cook for 3-5 minutes over medium heat.
- It will get darker in color the longer you cook it.
- Remove from heat when your desired color is reached.
- Let it cool slightly to thicken.
To serve the brownies:
- Remove the brownies from the pan and peel off the parchment or foil.
- Add the cooled caramel to a small plastic ziplog baggie, then cut about 1/8 inch off of one of the bottom corners of the bag.
- Gently squeeze the caramel over your brownies – you may have some leftover.
- Sprinkle your chopped nuts evenly over the top of the brownies.
- Then cut into 16 brownies (2×2 squares.)
- Best served at room temperature, but if you are keeping them more than 24 hours, store in an airtight container in the refrigerator.
Notes
Approximate nutrition information:
1 “naked” brownie: 117 calories, 5g fat, 2g net carbs, 3g protein
1 Tbsp caramel: 33 calories, 3g fat, .5g net carbs, 0g protein
1/4 Tbsp walnuts: 16 calories, 2g fat, 0g net carbs, 0g protein
1 “dressed” brownie: 166 calories, 10g fat, 2.5g net carbs, 3g protein
Nutrition
- Serving Size: 2 x 2 brownie with toppings
- Calories: 166
- Fat: 10g
- Carbohydrates: 2.5g net
- Protein: 3g
Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!
Rebekah Marquez says
Totally forgot the vanilla – we make our own and recently ran out & made more – so I am not sure if it was ready to be used anyways. Brownies are in the oven right now and hubbs & I licked the spoon – batter is bomb-diggity, and the sauce is phenomenal as well. But the thing I added that is gonna blow it out of the water is homemade bacon bits on top in addition to the walnuts. Hell. Tothe. Yes.
Still not sure how the carbs is 0 though when erythritol has carbs in it. Also used rum instead of bourbon, as we didn’t have any. Only used a tbsp since it has .05 carbs per tbsp. And proceeded to add the xtra tbsp of HWC, per your recommendation.
Thanks for this recipe. I’m looking forward to eating it all together as soon as it cools off enough to put the caramel on!
Anu says
These were fabulous! I didn’t end up making the caramel topping, but the naked brownies were amazing on their own. I took them to a bbq and they were a big hit, along with some whipped cream. I did add four drops of liquid sucralose to make up for the lack of sweetness due to omitting the caramel topping. I also did not have chocolate flavored syrup and used dulce de leche syrup instead which worked really well. Thanks so much!
Hannah Bridge says
Hello, really want to make your lovely recipe but I dont have any chocolate flavour syrup. Is there any way I could substitute? Also what is half and half? I’m in england so can’t always get such ingredients as easily! Many thanks x x
Rhonda from Baddeck says
I made the brownies, and then it took a couple days before I could find caramel flavoring for the topping. The “naked” brownies are yummy, but the topping turns them into something A-MA-ZING! Hands down, the best low-carb dessert I’ve made! So delicious that it’s hard for me not to eat the whole pan at once. THANK YOU for such a delicious treat!
Kristina says
I’m planning to make these to bring to a cookout this weekend. Im going to try the subs others mentioned for the syrup, but is there anything I could use in place of the xantham gum? Maybe psyllium? Thanks in advance!
Mellissa Sevigny says
Psyllium might work but it’s hard for me to say since I don’t work with it much. If you try it let us know how it works out!
Amanda says
Would there be a substitute for the chocolate syrup? Thanks!
Mellissa Sevigny says
Not really Amanda, but if you omit it you can add extra sweetener and cocoa powder – it may throw off the liquid balance and be dry though so you should probably add some liquid as well. It may take some experimentation to get them just right without the syrup – let us know if you hit on the right quantities!
Jess says
I made these yesterday and wow. Just. Wow. Even my non-low carbing boyfriend and co-workers loved them! I struggle with sweet cravings, and these were right on the money! Also excited to try the cream cheese pancakes and apple fritter balls!
My substitutions for this recipe: Used Irish Whiskey (Power’s) instead of bourbon, which worked great. (I live in Ireland where whiskey flows like water haha). Melted dark chocolate to sub the chocolate sauce. Had no xantham gum so used baking soda.
Turned out very moist and delish!
Nancy says
I hope it’s not too late to vote for lemon zest. It’s my hands down favorite. Love this site…I have been reading it for 2 days now and still have tons left to read.
Mellissa Sevigny says
Thanks so much Nancy! Lemon zest is definitely in the works! Glad you’re enjoying the site, we’ll be launching the redesign very soon so stay tuned!
Amanda Kuhl says
The lemon zest flavor, hands down! Yum!
cathy billiter says
My favorite of your recipes is cream cheese pancakes. I have just recently started low carbing so I haven’t tried a lot. This is a great site.