The ideal combination of chocolate, caramel, and peanuts can be found in these gluten-free, low-carb, keto Snickers brownies. And there are only 2g net carbohydrates in each brownie.
PREPREPARATION TIME:
- 80 minutes
- Time to Cook: 25
- 1 hour 45 minutes in total
Ingredients:
- 9 tablespoons unsalted butter for brownies.
- Confectioner’s Swerve or an equivalent amount of powdered sweetness, as desired, 3/4 to 1 cup
- 11 tbsp. of bittersweet cocoa powder
- Salt, 1/2 teaspoon
- three substantial eggs, room temperature
- 1/4 cup of almond flour, extra fine
- 12 cup salted and roasted peanuts
Sauce Caramel:
- 1/2 cup salted butter
- Swerve or a comparable granulated sweetener, 2 tablespoons
- Vanilla extract, two tablespoons
- 14 cup heavy cream for whipping
Chocolate Sauce:
- ⅓ cup Lily’s Sugar-Free Chocolate Chips or equivalent sugar-free chocolate chips
- 1 tablespoon of powdered Confectioner’s Swerve or another comparable sweetener
- Coconut oil, two teaspoons
Brownies:
- Preheat oven to 350 degrees Fahrenheit, then place rack in lower third of oven. To line an 8 × 8 inch cake pan, cut two pieces of parchment paper. To help you remove the brownies from the pan once they are done baking, cross the parchment paper pieces.
- Place butter in a sizable microwave-safe bowl, and heat for 1-2 minutes, or until melted. Salt, cocoa powder, and sweetener are added, and the mixture is microwaved in 30 second intervals while being thoroughly mixed between each one. Give the mixture 10 minutes to cool.
- Add the eggs one at a time until the chocolate mixture is well-combined and smooth.
- Include the almond flour and stir for a minute with a whisk.
- Pour batter into the frying pan. Bake for 15 to 25 minutes, or until the middle has just started to firm and a toothpick inserted into the centre comes out moist but not liquid. In order to avoid overbaking, start monitoring after 15 minutes.
- Allow the brownies to cool in the pan for a full hour.
Sauce caramel:
- You ought to prepare the caramel sauce as soon as the brownies are taken out of the oven. Butter should be added to a medium sauce pan. If at all possible, pick a light-colored or metal sauce pan because you’ll need to judge the sauce’s colour and black pans are difficult to see in. Cook while whisking over medium heat until the mixture just begins to boil. Once it starts to boil, reduce the heat to Low and continue whisking for an additional 4-5 minutes, or until the butter turns golden. Keep a close eye on the hue because it can swiftly change from golden to dark brown.
- After adding the sweetener, simmer for 1 minute. After another minute of simmering, turn off the heat and remove the pan.
- Stir in the cream and the vanilla before pouring the mixture into a medium bowl to chill. The caramel sauce ought to be cool and thick enough to spread over the brownies by the time they have cooled (1 hour). If the mixture is too thin to drizzle, place it in the refrigerator at 5-minute intervals, stirring after each one, until it has thickened sufficiently. However, do not simply leave the caramel sauce in the refrigerator as it will become too hard to drizzle.
Chocolate Drizzle:
- In a small microwave-safe bowl, combine the chocolate chips and the coconut oil. Stirring in between each interval of 30 seconds in the microwave will help the mixture melt and come together. Add the sweetener in powder.
- Drizzle half of the caramel over the brownies after they have cooled and the sauces are ready. Next, drizzle the remaining chocolate. The leftover caramel sauce and chocolate should then be drizzled on top of the peanuts.
- Freeze the brownies for 15 minutes, or until the top is firm.
- Raise the parchment to lift the brownie sheet out of the pan and set it on a cutting board. To make 16 brownies, divide the brownies in half.
