These Salted Caramel Stuffed Keto Brownies are the PERFECT fudgy low-carb dessert! At only 3 net carbs per brownie, this will be everyone’s new favorite keto potluck dish!
Ingredients
- 1/2 cup butter
- 1 cup granular monkfruit sweetener
- 2 large eggs, room temperature
- 2 tablespoons canola oil
- 2 tsp pure vanilla extract
- 3/4 cup almond flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 (2.8) ounce Lily’s Dark Creamy Caramel Filled Chocolate Bar
Instructions
- Preheat the oven to 350 degrees F.
- In a medium size mixing bowl beat the cold butter and the granular monkfruit sweetener with an electric mixer. Cream the butter and sugar substitute at medium speed until it is completely combined.
- Add the eggs one at a time until well incorporated. Next, add the oil and vanilla extract.
- In another small bowl mix the almond flour, baking powder, salt and cocoa powder together.
- While the electric mixer is running slowly add the flour mixture to the butter mixture. Add until all the ingredients are combined.
- Line an 8×8 baking sheet with parchment paper. Add half the brownie mix to the bottom of the pan and add the chocolate bar squares (see photos) add the remaining brownie batter over the top and spread into an even layer.
- Bake at 350 degrees for 30 minutes. Remove from the oven and allow them to cook at least 15 minutes.