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GOOEY KETO Brownie Pudding

  • Writer: Keto Upgrade
    Keto Upgrade
  • Feb 13
  • 4 min read

Updated: May 18

This viral Ina Garten Brownie Pudding recipe has been made keto, and it is every bit as delicious—you would never guess it is keto. It has a lightly crisp top and a rich, molten brownie center, and it is best served with lightly sweetened whipped cream or vanilla ice cream. It is also a simple recipe to adapt to keto with a few helpful tips, substitutions, and tricks





The most important thing to remember with any type of baking—traditional, gluten-free, or keto—is that many variables affect both baking time and texture. For a recipe like this, where you want a pudding-like, molten center, those variables matter even more. Be careful not to overbake the brownie pudding.


Variables to consider:

Ingredient temperature: the warmer the ingredients, the less time they usually need to bake.

Oven variation: every oven runs a little differently and may bake recipes at a different rate.

Baking vessel size: the pan or ramekin size affects batter thickness. Thicker batter takes longer to bake, while thinner batter bakes faster.


Water bath temperature: cooler water increases baking time, while hotter water shortens it.

The best way to manage these variables is to know your oven and pay close attention, especially the first time you make this recipe. Do not just set a timer and walk away—check it often so you can catch the perfect bake. Once you know the right timing for your setup, start checking a few minutes early on future batches, since opening the oven repeatedly can extend the baking time.


Ingredient choice also matters, especially with keto baking. Even after six years, I am still learning, but I have picked up a lot along the way. If you want to learn more, check out this video on keto sweeteners: https://youtu.be/vvSSp3kgyCs


For this recipe, I used a combination of erythritol/monk fruit and allulose. The allulose helps keep the center soft, gooey, and pudding-like. If you use only erythritol, the brownie pudding is much easier to overbake.


I tested this recipe two ways, using two different sweetener blends and reducing the recipe by one quarter. I baked it in an 8x4-inch loaf pan and in heart-shaped ramekins, using both an erythritol/monk fruit and stevia blend and an erythritol/monk fruit and allulose blend. Baking times varied noticeably between the sweetener blends, while the difference between the loaf pan and ramekins was only a few minutes.


The version without allulose baked in 20 minutes in three ramekins and 23 minutes in the 8x4-inch pan. The version with allulose took longer: 29 minutes in three ramekins and 30 minutes in the 8x4-inch pan.


These are affiliate links, which means your purchases help support my family and my channel. Thank you so much for your continued support—it truly means a lot to me.



All the Sweeteners I Buy on Amazon- https://amzn.to/40fnPcx


1 Tbs., 2 Tbs., 3 Tbs. Portion Scoop- https://amzn.to/4rz5VwN

Heart Ramekins- https://amzn.to/4qCsgZ0

Accuweight Scale - https://amzn.to/4jMvhSY

Etekcity Food Scale- https://amzn.to/3HEudTS

Kitchen Aide 5 qt. Mixer - https://amzn.to/3CxAd8K

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd


Durelife Granular Monkfruit/Erythritol- https://amzn.to/3X9Mmgx (cheapest I use)

Lakanto Granular monkfruit/erythritol- https://amzn.to/3u7ebGd

Deal Supplement Allulose- https://amzn.to/47XOQnt (cheapest I’ve found)

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

Coconut Flour - https://amzn.to/3shHjuu (I prefer Great Value Brand)

Micro Ingredients Xanthan Gum- https://amzn.to/4bdKnQE

Danncy Pure Vanilla Extract- https://amzn.to/4cO8nqM

Anthony’s Cocoa Powder- https://amzn.to/4bO0S6v


Keto Brownie Pudding

Makes 2 to 4 servings


2 large eggs, at room temperature

62 g (about 1/3 cup) granular erythritol/monk fruit blend

20 g (2 tablespoons) allulose

1 teaspoon vanilla extract

18g (3 Tbs.) Cocoa Powder

10g (2 Tbs). Unflavored Whey Protein

1/2 Tbs. Coconut Flour

1/8 tsp. Xanthan Gum

56g (2 oz. or 1/4 cup) Salted Butter (Melted)


Instructions:

  1. Preheat oven to 325, then with a whip attachment on a stand mix or a hand mixer, whip the eggs and sweetener together on medium high until light and fluffy and the sweetener is no longer grainy, at least ten minutes.

  2. If using a stand mixer, while that's going weigh/measure, sift and whisk dry ingredients together. Measure and melt the butter. Grease 2-4 ramekins (I think 3 makes a nice portion size) or an 8x4" pan with butter.

  3. Once the eggs and sweetener are light and fluffy, add in 1 teaspoon vanilla extract and whip. Turn the mixer down to a low speed and add the dry ingredients. Mix well scraping down the sides, if needed. Then on low speed, stream in the melted butter and mix well.

  4. Divide batter evenly between the ramekins, if doing 3 ramekins it's about 80g each or 2-3 Tbs. portion scoops, even out the batter by shaking the ramekins, if batter is too thick, you can spread out with a mini offset spatula, or spread into the 8x4" pan.

  5. Using a pan large enough to hold the ramekins, fill with very hot tap water until it is halfway up the side of the ramekins, bake for 22-30 minutes, remove from oven when a toothpick inserted into the middle comes out 3/4 clean, let cool to the touch and serve with ice cream or slightly sweetened whipped cream.


Macros: 1 of 3 portions

220 Calories

19g Fat

25g Total Carbs

3g Fiber

21g Sugar Alcohol

9g Protein



If you are in the lower 48 states, feel free to check out my website to place an order for some High Protein/Low Carb White Bread, Pizza Crusts or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


              

Code for 20% off- KETOUPGRADECHEF


Ketoupgrade participates in the Perfect Keto Associates Program, an affiliate program that allows creators to earn advertising fees by promoting and linking to Perfect Keto. As a Perfect Keto Associate, I earn from qualifying purchases.


I created a Patreon account to share more with those who want to support the channel. I have many ideas for the future, including extra content, behind-the-scenes recipe testing, personal updates, and possibly even a keto dessert line someday. If you would like to support me and the channel, please consider becoming a patron.



Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com


 
 
 

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