Keto Salted Caramel Brookie
A keto brookie - cookie dough layer, gooey salted caramel and a chocolate protein brownie base - 9g of protein and 300 calories per slice.
9g protein / serving
300 kcal / serving
70 min
Serves 12
Recipe from YouTube by Keto Upgrade
Ingredients
- salted butter224 g (2 sticks), softened
- allulose160 g (1 cup)
- water2 Tbsp
- heavy cream1 Tbsp
- vanilla extract1 tsp
- salted butter4 Tbsp
- salted butter170 g (6 oz), softened
- allulose80 g (1/2 cup)
- powdered monkfruit erythritol72 g (1/2 cup)
- egg3 eggs (150 g)
- chocolate whey protein powder40 g (1/4 cup + 2 Tbsp)
- golden monkfruit erythritol96 g (1/2 cup)
- coconut flour20 g (3 Tbsp)
- cocoa powder32 g (1/4 cup + 1 Tbsp + 1 tsp)
- xanthan gum1/2 tsp
- caramel extract1 tsp
- vanilla paste1/2 tsp
- keto chocolate chips42 g (1/3 cup)
- flaky sea salt1/2-3/4 tsp
- egg1 egg (50 g)
- unflavored whey protein powder80 g (1 cup)
- coconut flour30 g (1/4 cup)
- xanthan gum1/2 tsp
- baking soda1/2 tsp
- beef gelatin10 g (1 Tbsp)
- vanilla extract2 tsp
Method
Make the cookie dough layer: beat the softened salted butter with the golden monkfruit erythritol until creamy.
Beat in the egg and vanilla, then mix in the whey protein powder, coconut flour, xanthan gum, baking soda and beef gelatin.
Press half of the dough into each of two prepared pans (this recipe makes 2 layers).
Make the chewy caramel layer: melt the allulose with the water in a saucepan until amber, then whisk in the heavy cream, vanilla and salted butter.
Make the brownie layer: beat the softened salted butter with the allulose and powdered monkfruit until smooth.
Beat in the eggs, caramel extract and vanilla paste, then mix in the chocolate whey protein powder, coconut flour, cocoa powder and xanthan gum.
Spread the brownie layer over the cookie dough, pour over the caramel and top with keto chocolate chips and flaky sea salt.
Bake until crispy outside and gooey inside; cool, then cut into 12.