Keto Turtle Brownies

Name: Keto Turtle Brownies
Prep time: 20 min
Cook time: 35 min
Ingredients: 1 1/2 cups almond flour (168g); 1/4 cup cocoa powder (60g); 1 tsp baking powder; 1/2 tsp salt; 1 tsp xanthan gum; 1/2 cup butter, melted (120g); 4 eggs (room temperature); 3/4 cup + 2 tbsp granulated monkfruit/erythritol sweetener (170g); 1/4 cup + 1 tbsp brown sugar Sukrin sweetener (60g); 1/4 cup Sukrin High Fibre Syrup (room temperature); 1 tsp vanilla extract; 1 1/2 cups sugar-free Krisda chocolate chips; 1 tbsp butter; 1 egg yolk; 2 tbsp butter; 1/2 tbsp coconut oil; 1/4 cup water; 2 tbsp granular monkfruit/erythritol blend; 1 tbsp sukrin brown sugar (optional) (or 1/4 tsp blackstrap molasses ); pinch of salt; 1/2 cup chopped pecans (60g)

sammysamgurl

7 years ago

Jump to Recipe Print Recipe

If you are looking for THICK, FUDGEY, GOOEY, RICH, DENSE BROWNIES without added sugar and carbs… then look no further then these Keto Turtle Brownies.

These are the BEST keto brownies I've ever made.

When you think of brownies..these are exactly what you'd imagine. No cakey, light, dry brownies over here.

I use REAL chocolate along with cocoa powder in this recipe to create a rich chocolate flavour.

The caramel sauce and pecans are just a bonus!

Some of The Ingredients I'd like to Highlight:

Sukrin High Fibre Syrup – This is a low carb substitute for corn syrup, honey, regular syrup etc. It's also referred to as IMO syrup. It's great for giving baked goods a soft and gooey center with a slightly crisp crust. In my opinion, it's what sets these brownies apart from ANY other keto brownies I've ever made (and trust me, I've made a LOT). If you don't have it you can try adding another 2 tbsp of melted butter to your recipe instead but again, highly, highly recommend.
Monkfruit/Erythritol Granular Sweetener – This is my favourite sweetener! I've tried Truvia, Splenda, Swerve, Stevia, Stevia/Erythritol blend.. and I like them..yet I always come back to the Monkfruit/Erythritol combination. It's truly the closest thing to real sugar and it comes in both a powdered and granular form!
Sukrin Brown Sugar Sweeter – This sweetener is fantastic if you are looking for a brown sugar substitute. It's what makes these brownies extra fudgey and dense. It also imparts a great flavour in the caramel sauce. You don't have to include this in the recipe and it can be subbed for regular sweetener but it's just a nice bonus!
Xanthan Gum – If you are doing any kind of keto baking…YOU NEED THIS. It works to create a final product with a more traditional texture (aka a texture closer to baked goods made with white flour rather than almond flour!)
Blackstrap Molasses – This is a completely optional ingredient. But if you add 1 tsp of this to your caramel sauce, you'll get a more traditional caramel colour and taste for minimal additional carbs!

Pro-Tips

Bake the brownies until ALMOST fully cooked, but whatever you do, do not over-bake them! Check a toothpick comes out “almost” clean and the middle has risen.
Make sure your wet ingredients (eggs, syrup) are at room temperature and your butter is completely melted and slightly cooled before blending for an even mix.
Melt your chocolate in intervals of 30s to avoid burning.
Freeze your brownies before slicing if you struggle with cutting them evenly.
These brownies are LARGE, you can easily get 32 smaller brownies out of this recipe.

Now let's get to this epic recipe..

Keto Turtle Brownies

Serves: 20

Ingredients:

Brownie:

1 1/2 cups (168g) almond flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1 tsp xanthan gum
1/2 cup(120g) butter, melted
4 eggs, room temperature*
3/4 cup + 2 tbsp (170g) granulated monkfruit/erythritol sweetener
1/4 cup + 1 tbsp (60g) brown sugar sukrin sweetener
1/4 cup Sukrin High Fibre Syrup, room temperature
1 tsp vanilla extract
1 1/2 cups (360g) sugar-free Krisda chocolate chips (OR Lily’s chocolate OR unsweetened baker’s chocolate that’s been melted with stevia added to taste)
1 tbsp butter

Pecan Topping:

1 egg yolk
2 tbsp butter
1/2 tbsp coconut oil (optional, helps the caramel harden)
1/4 cup water
2 tbsp granular monkfruit/erythritol blend
1 tbsp sukrin brown sugar (optional, 1 tsp blackstrap molasses)
pinch of salt
1/2 cup(60g) chopped pecans

Directions:

Pre-heat your oven to 350*F.
Line a 9 x 13 inch pan with parchment paper.
In a medium bowl, combine all of your dry ingredients except the sweeteners.
In a separate large bowl, add your eggs, melted coconut oil, sukrin syrup, molasses and vanilla extract.
Using a hand mixer, beat for about a minute.
Meanwhile, place your chocolate-chips and 1 tbsp butter in a microwave-safe bowl and microwave in 30s increments until melted.
Add your melted chocolate to your egg mixture and beat until well-combined.
Next, add the chocolate mixture to your dry ingredients and stir together until a smooth, slightly sticky batter forms.
Next use a spatula to scrape the batter into the lined baking dish. Spread evenly (use your hands to help press it in place).
Bake in your pre-heated oven for 30-35min OR until a toothpick pricked half-way towards the center ALMOST comes out clean. DO NOT OVER-BAKE. The top should start to rise and get just slightly crunchy while the middle remains soft.
While the brownies bake, prepare the caramel sauce by combining all ingredients except the pecans in a small pot and heating on high until it comes to a boil. Whisk constantly during this time.
Let the mixture bubble and thicken while continuing to stir for another 2-3min before removing from the heat to cool slightly.
Pour the mixture into a bowl and add your pecans. Refrigerate until you plan to use it.
When brownies are done, let them almost completely cool before pouring your pecan mixture on top.
Spread the pecans and caramel evenly over the brownies and allow everything to sit to fully cool at room temperature for at least an hour and a half.
Slice carefully into large squares and enjoy!
Store in an airtight container on the counter for several days or freeze between layers of parchment for a future snack!