The perfect mix of chocolate, caramel and peanuts, these low carb and Keto Snickers Brownies are out of this world. And just 2g net carbs. You’re in for a treat.
Prep Time: 80 Cook Time: 25 Total Time: 1 hour 45 minutes
Yield: 16 brownies
9 tablespoons unsalted butter
¾ – 1 cup Confectioner’s Swerve
11 tablespoons unsweetened cocoa powder
½ teaspoon salt
3 large eggs, at room temperature
¾ cup super fine almond flour
½ cup roasted salted peanuts
½ cup unsalted butter
2 tablespoons Swerve
2 teaspoons vanilla extract
¼ cup heavy whipping cream
⅓ cup Lily’s Sugar-Free Chocolate Chips
1 tablespoon Confectioner’s Swerve
2 teaspoons coconut oil
Pre-heat oven to 350 degrees F and to the lower ⅓ of the oven, position the rack. (Cut two pieces of parchment paper)Use them to line cake pan(8 x 8 inch). So that you can lift the brownies up from the pan, criss cross the pieces of parchment paper once they are cooked.
To a large microwave safe bowl, add butter and microwave until melted, 1-2 minutes. In THIRTY second increments, add in sweetener, cocoa powder and salt and microwave, until it gets fully incorporated, mixing after each time. For TEN minutes, to cool, allow the mixture.
One at a time, whisk eggs into the chocolate mixture until it is combined and smooth.
Until smooth and combined, whisk in the almond flour , about ONE minute.
Into prepared pan, pour batter. Until the center has just set, bake for 15 – 25 minutes, and a tooth pick in the center comes out moist(but not liquid). It’s easy to over bake so at minute FIFTEEN, start checking in.
To cool in the pan, set the brownies aside for ONE hour.
You should cook up the caramel sauce, right after the brownies come out of the oven. Add butter to a medium size sauce pan. If you can, use a light color/metal sauce pan, because as black pans make it hard to see, you’ll need to gauge the color of the sauce. Until just boiling, cook over Medium heat, whisking the whole time. Lower the heat to Low once it begins to boil, and 4-5 minutes, keep whisking until the butter is golden in color. Because it can go from golden to dark brown very quickly so keep a close eye on the color.
Whisk in sweetener and ONE minute, bring back to a simmer. For 1 additional minute, simmer and then from the heat, remove the pan.
Whisk in cream and vanilla and To a medium sized bowl, add the mixture to cool. The caramel sauce should be cooled and thick enough, by the time that the brownies have cooled (1 hour) to drizzle on top of the brownies. Put it in the refrigerator in FIVE minute increments if it is too thin to drizzle, stirring each time, until it has thickened enough to drizzle. Do not just leave the caramel sauce in the refrigerator though(because it will harden too much to drizzle properly).
In a small microwave safe bowl, combine chocolate chips and coconut oil. Stirring between each one, microwave in THIRTY second increments, until the mixture has combined and melted. Mix in powdered sweetener.
Drizzle half of the caramel on top of the brownies once the sauces are ready and the brownies have cooled. Then drizzle half of the chocolate. On top, sprinkle the peanuts, and then on top of that, drizzle the remaining caramel sauce and chocolate.
For FIFTEEN minutes, place the brownies in the freezer until the top is set.
To remove the sheet of brownies from the pan, lift the parchment and place them on a cutting board. Into halves, cut the brownies until you reach SIXTEEN brownies.