Salted Caramelized Keto Chocolate Brownies
Fudgy brownies sweetened with Lily’s Caramelized & Salted Chocolate, topped with a dusting of swerve confectioners!
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I recently discovered, what is now, my new favorite sugar-free chocolate Lily’s Caramelized & Salted Milk Chocolate Bar and I wanted to write a recipe using it. These brownies are super easy to make, take under 30 minutes to make!
There are all different types of brownies, mainly cakey and fudgy. These are fudgy, but not too dense or rich, and in my opinion, they have just the right level of sweetness!
What’s in Keto Chocolate Brownies
- Super fine almond flour
- Unsweetened cocoa powder
- Lily’s Caramelized & Salted Milk Chocolate Bar
- Eggs
- Swerve confectioners
- Butter
- Vanilla extract
- Coffee extract
- Salt
How to Make Keto Chocolate Brownies
Preheat oven to 350F.
Combine the almond flour, cocoa powder and salt in a bowl using a whisk or fork, and set aside.
In a separate bowl, add the butter and chopped Lily’s bar and melt in the microwave in 30 second increments, stirring in between.
Once melted, add in the eggs, vanilla and coffee extracts, continue mixing.
Then mix in the swerve.
Combine the wet and dry ingredients, and mix just until combined.
Pour the mixture into a (8 x 8) square glass or ceramic baking dish lined with parchment paper and bake for 20 minutes or until a toothpick, when inserted, comes out with slightly wet batter.
If you bake until it comes out clean, they will not be as fudgy. So the toothpick must have a little moisture, but the batter has set.
Allow to cool before cutting them into 9 squares.
Note: These can be made with any flavor of Lily’s chocolate (or any other sugar-free chocolate), but I highly recommend the salted & caramelized, because the flavor is fantastic!
Optional: Top with swerve confectioners.
If you like peanut butter, check out these Low Carb Peanut Butter Brownies!
More Keto Chocolate Recipes
- Almond Joy Chocolate Mousse
- Double Chocolate Chip Cookies
- Sugar Free Nutella Chocolate Mousse
- White Chocolate Macadamia Nut Cookies
- No Bake Raspberry Tart
- Vanilla Chocolate Cheesecake Bars
- Chocolate Mocha Mini Cupcakes
- Chocolate Peanut Butter Truffle Fat Bombs
- Chocolate Dipped Shortbread Cookies
- Chocolate Glazed Donuts
- Chocolate Zucchini Muffins
- Chocolate Cupcakes with Peanut Butter Frosting
- Silky Chocolate Avocado Mousse
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Salted Caramelized Keto Chocolate Brownies
RECIPE VIDEO
Ingredients
- 3/4 cup super fine almond flour
- 1/4 cup unsweetened cocoa powder
- 2.8 ounce Lily’s Milk Chocolate Salted & Caramelized Bar, finely chopped
- 2 eggs
- 7 tablespoons swerve confectioners
- 1/2 cup butter, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon coffee extract
- Pinch of salt
Instructions
- Preheat oven to 350F.
- In a separate bowl, add the butter and chopped Lily’s bar and melt in the microwave in 30 second increments, stirring in between. Once melted, add in the eggs, vanilla and coffee extracts, continue mixing.
- Then mix in the swerve. Add the wet ingredients into the dry and mix just until combined.
- Pour the mixture into a (8 x 8) square glass or ceramic baking dish lined with parchment paper and bake for 20 minutes or until a toothpick, when inserted, comes out with slightly wet batter. If you bake until it comes out clean, they will not be as fudgy. So the toothpick must have a little moisture, but the batter has set.
- Allow to cool before cutting them into 9 squares. Optional: Top with swerve confectioners.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
Hello! These look amazing. Any substitution for the Swerve? Thank you!
If you have another sugar free substitute you prefer, it should work fine. Monk fruit would probably be my next choice.
Is there an adequate substitute for the coffee extract?
The coffee extract is added to intensify the chocolate flavor, but you can just leave it out. They will still be delish!
Hello! Can you use the Lily’s Carmel chips for these?
I don’t see why not. When I first wrote this recipe, Lily’s has not come out with the caramel chips. I bet they would work just fine.
I treasure my Lily’s bars! How can I make sure I don’t over bake these and wast a bar?:-)
Hi Kari,
I completely understand, I treasure mine too! You can start by checking them at 15 minutes and see how they are. If the toothpick is really wet, then check again at 20 minutes and they should be done. I hope that helps!
Love these brownies! So chocolatey
Glad you liked the brownies 🙂
I made these using the coconut Lily’s bar. They were very good–the best low-carb brownie I’ve made. I baked them in muffin tins, and I’ve enjoyed eating one for dessert after supper for the last week or so. Very fudge-y out of the fridge. Dense and rich. I’ll make these again, and next time I will try the salted caramel bar!
Hi Heather, I LOVE the Lily’s Coconut Chocolate bar, it was my absolute favorite! That was a great idea to use it. Glad you enjoyed them and I’m betting you will love the salted caramelized chocolate as well, it’s my new favorite Lily’s bar now!