Keto Salted-Caramel Fudge Brownies
1 cup Unsalted Butter (2 sticks)
2 1/2 cups Allulose
4 Large Eggs
1 Tb Vanilla Extract
1 cup Baking Cocoa
1 tsp Salt
1 tsp Baking Powder
1 tsp Espresso Powder (optional)
1 cup Almond Flour
200g chopped sugar-free chocolate (2 bars) or sugar-free chocolate chips
Heat oven to 350°F. Grease a 9" x 9" pan with coconut oil
Over low heat or in microwave melt the butter and sugar and stir to combine. Heat until butter is JUST melted and sweetener mixes together without clumps.
In a small bowl, whisk eggs with vanilla extract.
- In a large bowl, whisk together almond flour, cocoa, baking powder, espresso powder, salt and LoLo Collagen Creamer.
- Add egg mixture to large bowl of dry ingredients and fold together.
Add the warm butter/sugar mixture to the large bowl of mix and fold together.
Add the chocolate chunks/chips to your batter and fold together.
Spoon the batter into your 9" x 9" baking pan.
Bake the brownies for 30-35 minutes, the brownies should feel set on the edges, and the center should look very soft, but not liquid and jiggly.
- Let cool until set, cut and serve.
Make it Dairy-Free
1 cup Coconut Oil can be substituted for the 1 cup Unsalted Butter (2 sticks)
Grease your pan with Coconut Oil Spray
Use Dairy-Free chocolate or chocolate chips