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!
Ingredients
3/4 cup super fine almond flour
1/4 cup unsweetened cocoa powder
2.8 ounce Lily’s Caramelized & Salted Milk Chocolate 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
Preparation
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 and Low Carb chocolate desserts…
SUGAR-FREE NUTELLA CHOCOLATE MOUSSE
NO-BAKE CHOCOLATE RASPBERRY TART
CHOCOLATE CHIP COOKIES
Nutella Chocolate Mousse
CHOCOLATE DIPPED SHORTBREAD COOKIES
Makes 9 Servings
Macros: Fat 19 grams – Protein 4 grams – Carbs (net) 2 grams
Shop my favorite products on Amazon and check out my Keto Pantry List!
Salted Caramelized Chocolate Brownies – Keto, Low Carb, Gluten & Sugar Free
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
PREPARATION
- 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. 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.
NOTES
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!