Cooking keto brownies in a slow cooker makes them extra gooey and delicious. Topped with chopped pecans and some sugar-free caramel sauce, it’s a true indulgence.
We need to talk, keto friends. We need to have a real heart to heart about these gooey keto turtle brownies. Because if you are living without such deliciousness in your life, it’s a very sad state of affairs.
Honestly, I could go on at length about keto brownies in general. They are a staple in our house, because my kids love them. It’s one treat that I can guarantee will be devoured in a matter of moments.
And there are so many wonderful ways to enjoy them. You can top them with a layer of keto peanut butter fudge. Or you can make a single serve keto mug brownie.
Or in this case, sprinkle on some toasted pecans and a little keto caramel sauce. So much chocolatey goodness that doesn’t spike your blood sugar!
Slow Cooker Brownies
Has it every occurred to you to cook your keto brownies in a slow cooker? Well, let me tell you straight up that you must give it a try!
I love making keto desserts in a slow cooker. It’s easy, for one thing. And they have a tenderness and a gooeyness that you can’t always get from oven baking.
My slow cooker chocolate cake has always been extremely popular. It’s simple but so rich and moist. Given my success with that recipe, I had to try making slow cooker brownies.
If warm, melty brownies topped with some keto ice cream are your jam, then you have to give these a try!
These slow cooker brownies use a scaled-up version of my favorite keto brownie recipe. Then it’s topped off with chopped pecans and some gooey caramel sauce. You will need:
- Swerve sweetener
- Allulose – creates a more gooey caramel
- Almond flour
- Cocoa powder
- Baking powder
- Heavy cream
How to make Keto Slow Cooker Brownies
- Prepare the slow cooker: Grease it lightly with a little melted butter or coconut oil, or some avocado oil spray.
- Prepare the caramel sauce: For this recipe, I used the chewy keto caramel from my Turtle Bark recipe. But you could easily make my classic keto caramel sauce instead. Both are gooey and delicious, and don’t re-crystallize.
- Prepare the brownie batter: Then spread it into the greased slow cooker.
- Sprinkle with pecans: I purchase pecan pieces for baked goods like this.
- Drizzle with some caramel sauce: I used about two thirds of it to drizzle over before baking.
- Cover the top with paper towel: Slow cookers get a lot of condensation on the lid when cooking, and this helps keep the brownies from getting soggy.
- Cook on low: If you want the brownies to be super gooey and underdone, cook for a little over 2 hours. If you want them be more firm so that you can cut proper pieces, cook for closer to 3 hours.
- Serve with the remaining caramel sauce: You will need to re-warm it gently to make it pourable again.
Frequently Asked Questions
To be very frank, these are your best two options for keto caramel sauce that doesn’t re-crystallize. You can try xylitol but it does tend to spike blood sugar a bit. If you make it just erythritol (Swerve) only, it will re-crystallize and harden as it cools.
“Monk fruit sweetener” is a marketing gimmick. Turn over your bag and look at the main ingredient. Chances are it’s erythritol, which means that this sweetener will behave exactly like Swerve. It’s fine in your brownies but will make your caramel sauce re-crystallize.
Sure! I recommend using my basic keto brownie recipe (minus the chocolate chips) and adding the pecans and caramel sauce. Then bake as directed in that recipe.
You can also try baking them in a ceramic dish to mimic the slow cooker a bit more. They will take longer to bake through so keep your eye on them.
I haven’t tried this myself and I doubt it would work the same way. So I can’t really advise how to do this without some experimentation.
Yes, my keto coconut flour brownies would be great for this. You will still need to scale it up to 1.5 times the recipe.
Slow Cooker Keto Turtle Brownies
- In a medium saucepan over medium heat, combine the allulose and Swerve. Cook until the sweeteners have melted. Allow to come to a boil, then reduce the heat to medium low and cook until caramelized and amber, about 3 minutes.
- Remove from the heat and stir in the butter and the cream. The mixture will bubble vigorously; this is normal. Stir in the vanilla and salt. Let cool while preparing brownies.
- Lightly grease the insert of a 6 quart slow cooker. In a large bowl, whisk together the butter, sweeteners, eggs, and vanilla extract.
- Add the almond flour, cocoa powder, baking powder, and salt and whisk until well combined. Stir in the water or coffee a tablespoon at a time to thin out the batter (it should be a thick but pourable batter).
- Pour the batter into the prepared slow cooker and sprinkle the top with the chopped pecans. Drizzle about ⅔ of the caramel sauce over the brownie batter.
- Cover the top of the slow cooker with a sheet of paper towel to absorb excess moisture. Set the lid over the paper towel.
- Cook on low for 2 to 3 hours – less for a gooier consistency, more for a firmer consistency.
- Serve with the remaining caramel sauce to drizzle over (you may need to warm it gently to make it more liquid again).