Sugar-Free Caramel Brownies
Indulge guilt-free with these decadent Sugar-Free Caramel Brownies, a recipe designed to satisfy your sweet tooth while keeping sugar at bay. Made with nutrient-rich almond flour and naturally sweetened with erythritol, these moist, fudgy brownies are layered with rich, buttery sugar-free caramel for a luscious flavor twist. A touch of unsweetened cocoa powder delivers deep chocolate notes, while optional chopped walnuts add a delightful crunch. The swirling effect of the caramel creates a visually stunning treat that's perfect for a healthier dessert option, whether you're following a low-carb or diabetes-friendly lifestyle. Ready in under an hour and yielding 12 generous servings, these brownies are a dreamy combination of simplicity and elegance — perfect for family gatherings or a cozy night in!
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Recipe Information
Ingredients
- 1 cup almond flour
- 0.5 cup unsweetened cocoa powder
- 0.75 cup granulated erythritol sweetener
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 1 teaspoon vanilla extract
- 3 large eggs
- 0.5 cup sugar-free caramel sauce
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang to help lift the brownies out later.
In a medium mixing bowl, whisk together the almond flour, unsweetened cocoa powder, erythritol, baking powder, and salt until well combined.
In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.
In a large mixing bowl, beat the eggs. Add the cooled melted butter and vanilla extract, and whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the chopped walnuts if using.
Pour half of the brownie batter into the prepared baking pan, spreading it evenly.
Drizzle half of the sugar-free caramel sauce over the batter in the pan.
Spread the remaining brownie batter over the caramel as evenly as possible.
Drizzle the remaining caramel sauce over the top and use a knife or skewer to gently swirl it into the batter, creating a marbled effect.
Bake in the preheated oven for 20-25 minutes or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs.
Remove from the oven and let the brownies cool in the pan on a wire rack for about 10 minutes.
Use the parchment overhang to lift the brownies out of the pan. Allow them to cool completely before cutting into squares.
Serve and enjoy your sugar-free caramel brownies!
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 8.3 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 485 mg | 37% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2288 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
