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Keto Salted Caramel Brookies

  • nikisimone
  • Jun 21
  • 8 min read

These brookies are crispy on the outside and ooey-gooey, soft, and delicious on the inside. This recipe combines three separate recipes that I have previously posted. If you need more detailed instructions, you can click the links for each recipe and watch the videos. Even with all the components added together to create these brookies, they are only 1 net carb each. If you’d rather skip the work, you can order a dozen from my shop and have them delivered right to your door! ( https://www.ketoupgrade.info/product-page/keto-brownies)



The recipe begins with my cookie dough recipe, which I created for the English toffee chocolate chip cookies I made at Christmastime last year. It is enough for two pans of brookies (https://youtu.be/ZvSFVgf11tc)


The only alteration I made was leaving the chocolate chips out of the dough, since they make it harder to get a nice, even layer of cookie dough over the entire brownie layer.


The next part is preparing the chewy caramel layer, which can be a bit tricky. When heating the Allulose and water, you can judge if the mixture has caramelize by temperature (350 degrees), color (a deep amber color) and when it just begins to smell like burnt sugar. It may caramelize before it reaches 350 degrees, or it may not caramelize until it reaches a higher temperature. Several factors affect how rapidly Allulose caramelizes. The first is the size of the pot used; larger pots will caramelize more quickly because more of the bottom is exposed to heat. The second is how fast the Allulose is heated. The slower the mixture heats, the faster it will caramelize before reaching 350 degrees. If it is heated over higher heat, it may need to reach a higher temperature before it caramelizes. I recently published a video all about Allulose (https://youtu.be/j0_pzIwU_pQ)


The last part is my brownie recipe (https://youtu.be/rODTDqiEXsQ )


For this particular recipe, I cut my brownie recipe down from a full batch and also adjusted the sweetener, since we are adding a whole layer of caramel to the brownies. The sweetness level on this recipe can be adjust slightly in either direction. Everyone's palate on keto is completely different and can change over time.


There is also a bonus section below for a quick and easy method to make chocolate chunks to go on top of the cookie dough. These chunks add just a bit extra yumminess to the brownies. After all, who doesn't love an extra bit of chocolate yumminess?


Wilton 9x13 Pan: https://amzn.to/4ecH3nV

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

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

Etekcity Infrared Thermometer: https://amzn.to/4f0Ujwg

Mini Offset Spatula: https://amzn.to/3e4i09O

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

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

Measuring spoons: https://amzn.to/3N07v7b

Parchment Sheets: https://amzn.to/3U5kGbg


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

So nourished powdered monkfruit/erythritol blend: https://amzn.to/45hRbag (cheapest I use)

Durelife golden monkfruit/erythritol: https://amzn.to/3LMS7eY

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

Lakanto powdered monkfruit/erythritol: https://amzn.to/3eHaz7u

Lakanto golden monkfruit/erythritol sweetener: https://amzn.to/2ShMYTj

Lakanto Monkfruit/erythritol brown sweetener: https://amzn.to/4kHbt4Q

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

Isopure chocolate whey protein isolate: https://amzn.to/3wczOWw

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

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

Anthony's Xanthan Gum: https://amzn.to/3VAmhWQ

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

NOW Beef Gelatin: https://amzn.to/44VWpL2

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

Durelife Allulose: https://amzn.to/4of141j

Caramel Extract: https://amzn.to/3L6YkFp

Maldon Sea Salt: https://amzn.to/3SBZ2xT


(These are affiliate links, which means you are supporting my family and channel when you purchase products using these links, thank you very much for your continued support of my channel, it means a lot to me!)


Cookie Dough Layer

(makes 2 layers)


Ingredients

224g (2 sticks or 1 cup) Salted Butter (softened)

96g (1/2 cup) Golden Monkfruit Erythritol (any erythritol sweetener will work)

1 Egg (50g) (room temperature)

80g (1 cup) Unflavored Whey Protein Powder

30g (1/4 cup) Coconut Flour

1/2 tsp. Xanthan Gum

1/2 tsp. Baking Soda

10g (1 Tbs.) Beef Gelatin

2 tsp. Vanilla Extract


Instructions

  1. Fold two pieces of parchment paper into the size of a 13 x 9 baking pan. These folds will be used as a guide when rolling out your cookie dough later into the shape needed for your brownie.

  2. Set out 1 egg to come to room temperature. If the butter is not fully softened, whip it in a stand mixer or with a hand mixer for 2 minutes.

  3. Whip the butter and sweetener together for 8 minutes, scraping down the bowl several times, until the mixture is nearly white and very fluffy. Add the room-temperature egg, then whip until fully combined. Scrape down the bowl and whip again.

  4. While the butter and sweetener whip, weigh, sift, and combine the dry ingredients. Give the dry ingredients a quick stir with a whisk to make sure the Xanthan gum is well incorporated.

  5. Add the dry ingredients to butter mixture, scraping down the bowl as needed, and mix until fully combined.

  6. Place one piece of parchment paper onto a scale and weigh out approximately 240-245 grams of cookie dough. Repeat with second piece of parchment paper. Each piece should have about the same amount of dough. Chill both batches of cookie dough in the refrigerator about 15 minutes to make them easier to roll out.

  7. Once chilled, roll out each portion of cookie dough using the parchment paper prepared in step 1 on the bottom and another sheet of parchment paper on top. Try to roll into the approximate shape of the folds in the bottom parchment paper, with an even thickness throughout. Make sure the rolled-out dough fits into a 13 x 9 pan. Then place it in the freezer while you repeat all the steps with the second batch of cookie dough.


Chewy Caramel Layer

(makes 1 layer. To make 2 layers, double everything else except water; still use 1 oz. water)


Ingredients

160g (1 cup) Allulose

1 oz. (2 Tbs.) Water

1 Tbs. Heavy Cream

1 tsp. Vanilla Extract

56g (4 Tbs.) Salted Butter


Instructions:


  1. Spray a 13 x 9 pan (or 2 pans if doubling the recipe) with cooking spray, press the parchment paper down, and spray again, making sure parchment paper is coated.

  2. In a large flat bottom saucepan, stir together the Allulose and water. Place over medium and heat to 350 degrees or until caramelized (see detail above).

  3. While the Allulose heats, measure out the Heavy Cream, Vanilla Extract, and Butter.

  4. Once the Allulose reaches a deep amber color, remove it from the heat. Add the butter and stir until melted. Once butter is melted, add the Heavy Cream and Vanilla. Stir until mixed well.

  5. Pour mixture into the prepared pan(s), dividing evenly if making 2 batches (about 215g each). Tilt the pan until caramel flows into all corners. Place it on a level surface and allow it to cool to room temperature. Place it in freezer until ready to assemble.


While the dough and caramel are chilling you can gather ingredients for the brownie and toppings!


Chocolate Chunk Topping


42g (1/3 Cup) Keto Chocolate Chips

1/2-3/4 tsp Flaky Sea Salt, this is used in the final step in the assembly of the brookies (I use Maldon, linked above)


Instructions to make Chocolate Chunks


Preheat oven to 325 degrees. Line a loaf pan with parchment paper. Place 4 oz. of dark chocolate chips in the bottom of the pan. Place the pan in preheated oven for 4 minutes, rotating after 2 minutes and leaving the door cracked slightly. Once chips are nicely melted, remove the pan from oven and spread them out with an offset spatula. Allow the chocolate to harden again; you can chill in the refrigerate if necessary. Remove it from the pan and chop it into chunks. Use 1 to 1-1/2 oz. of chocolate chunks for each pan of brownies. The chunks will be placed on top of cookie dough before it goes into the oven.


Brownie Layer

(makes 1 batch; double for 2)


Ingredients

170g (6 oz.) of Salted Butter (softened)

80g (1/2 cup) Allulose

72g (1/2 cup) Powdered Monkfruit Erythritol (can grind your own from granular)

3 Eggs (150g) (room temperature)

40g (1/4 cup plus 2 Tbs.) Chocolate Whey Protein Powder

20g (3 Tbs.) Coconut Flour

32g (1/4 cup plus 1 Tbs. plus 1 tsp.) Cocoa Powder

1/2 tsp Xanthan Gum

1 tsp. Carmel Extract

1/2 tsp. Vanilla Paste (or vanilla extract)


Instructions:


  1. Preheat oven to 350 degrees.

  2. Spray 13 x 9 pan with cooking spray, line it with parchment paper, and spray again.

  3. Whip the butter, Allulose, and Powdered Monkfruit Erythritol together for 8 minutes, scraping down the bowl several times, until the mixture is light and fluffy. Add the Caramel Extract and Vanilla Paste. Beat until mixed. Add in the eggs and beat again.

  4. Sift together the Protein Powder, Coconut Flour, Cocoa Powder and Xanthan Gum.

  5. Add the dry ingredients to the wet ingredients and beat slowly at first, then on high speed until well mixed.


Brookie Assembly


  1. Remove the caramel and cookie dough from freezer and place the caramel onto the cookie dough layer, making sure the caramel is all inside the cookie dough layer. Fold the edges of caramel if necessary so no cookie dough is showing.

  2. Spread brownie batter in prepared 13 x 9 pan and level it with an offset spatula (use 2 pans if doubling).

  3. Flip the cookie dough and caramel layer over on top of the brownie batter, caramel side down, so the cookie dough is the top layer.

  4. Top with 1 to 1-1/2 oz of chocolate chunks or chips

  5. Sprinkle with 1/2 - 3/4 tsp Maldon Sea Salt.

  6. Bake for 15 minutes at 350 degrees - rotating halfway through. Then, if you have a convection oven, you can set to convection at 350 degrees for about 4 minutes. If you don't have a convection oven, increase the oven temperature to 375 degrees, for about 4 minutes, or a little longer, until top is golden brown.

  7. Cooking time will greatly depend on your oven. The brownie should still be soft in the middle and a thermometer inserted into the middle should be above 165 degrees.

  8. Is best to let them cool to room temperature before slicing but they are delicious warm. Store in an airtight container on the counter for a few days, refrigerate for up to 2 weeks, or freeze (they freeze great!). To reheat, microwave at 50% power for 15 seconds if room temp, or 30-45 seconds from the refrigerator.


Macros: 1/12th


300 Calories

27g Fat

12g Total Carbs

4g Fiber

7g Sugar Alcohol

1g Net Carbs

9g Protein


If you’re in the lower 48 states and want to try more of my baked goods, feel free to visit my website. You can order items like high-protein/low-carb white bread, delicious keto brownies and brookies, or keto breakfast treats here: Sugarswapbakeshop.com or here: https://www.ketoupgrade.info/shop-1


If you’d like to support what I do, you can also buy me a coffee here:

              

If you shop with Perfect Keto, you can use my link here:

Use code KETOUPGRADECHEF for 20% off.


Ketoupgrade is a participant in the Perfect Keto Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Perfect Keto. As a Perfect Keto Associate I earn from qualifying purchases.


I also created a Patreon for anyone who wants to support the channel a little more directly. I have a lot of ideas for the future, including more behind-the-scenes content, recipe testing wins and fails, personal updates, and possibly even more projects down the road. If that sounds like something you’d enjoy, I’d love to have you there. If you would like to support me and this channel, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquiries:

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