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

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5 from 3 votes

Salted Caramelized Chocolate Brownies – Keto, Low Carb, Gluten & Sugar Free

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 cakes and fudgy.  These are fudgy, but not too dense or rich, and in my opinion, they have just the right level of sweetness!

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Author Keto Cooking Christian

Course Dessert

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 9

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

These can be made with any flavor of Lily’s chocolate (or any other sugar-free chocolate), but I hight recommend the salted & caramelized because the flavor is fantastic!

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*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).