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Keto Turtle Brownies

Delicious low-carb brownies that combine chocolate, pecans, and caramel, perfect for satisfying your sweet cravings while staying keto-friendly.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American, Keto
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Caramel Sauce
  • 1/3 cup allulose
  • 1/3 cup Swerve Granular
  • 3 tbsp butter, cut into 3 pieces
  • 1/3 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
For the Brownies
  • 10 tbsp butter, melted
  • 2/3 cup Swerve Granular
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2/3 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup warm coffee or water, if needed Add gradually until desired batter consistency.
  • 1/3 cup chopped, toasted pecans

Method
 

Caramel Sauce
  1. In a medium saucepan over medium heat, combine the allulose and Swerve. Cook until the sweeteners have melted.
  2. Allow the mixture to come to a boil, then reduce the heat to medium-low and cook until caramelized and amber in color, about 3 minutes.
  3. Remove from the heat and stir in the butter and cream. Mix in the vanilla and salt. Let it cool.
Brownies
  1. Lightly grease the insert of a 6-quart slow cooker.
  2. In a large bowl, whisk together the melted butter, sweeteners, eggs, and vanilla extract.
  3. Add in the almond flour, cocoa powder, baking powder, and salt; whisk until well combined.
  4. Gradually stir in the coffee or water, one tablespoon at a time, until you achieve a thick but pourable batter.
  5. Pour the batter into the slow cooker, sprinkle with the chopped pecans, and drizzle about two-thirds of the caramel sauce on top.
  6. Cover with a paper towel and set the lid on the slow cooker. Cook on low for 2 to 3 hours.
Serving
  1. Serve the brownies warm, topped with the remaining caramel sauce drizzled on top.

Notes

Store leftovers in an airtight container at room temperature for up to three days. Refrigerate for longer shelf life. For reheating, microwave for 10-15 seconds until warmed through.