These delectable Keto Brownie Bites are filled with gooey sugar free caramel sauce. With less than 3g total carbs per serving, you can afford to indulge!
Okay be honest here. When you started the keto diet, did you ever think you’d be eating salted caramel brownies? No, no you didn’t. The thought never even crossed your mind. I can answer that one for you easily enough!
No one realizes how flexible a keto diet actually can be until they dive in and start searching for recipes. They think it’s going to be all meat, cheese, and eggs, and the idea of living without carbs can seem like an insurmountable obstacle.
Honestly, that’s why I spend so much of my time trying to create amazing recipes that people can’t believe are low carb. Classics like chewy Keto Chocolate Chip Cookies as well as more innovative desserts like Keto Ding Dong Cake help people feel like they aren’t on a restricted diet.
These Keto Salted Caramel Brownies are easy to make, fun to eat, and definitely not restrictive!
Why I love them
Right now, I can’t get enough of my sugar free caramel sauce. Actually, I feel that way about it all the time. I want to drizzle, dip, and pour it on everything. Keto Brownies and caramel are a natural fit.
Both the brownies and the caramel sauce come together quickly and easily. Then all you have to do is bake them in a mini muffin pan and press a well into the center after baking. Then pour in the caramel sauce, sprinkle on a little sea salt and voila! A low carb dessert that looks and tastes indulgent.
And would you believe that they have less than 3 grams of carbs per serving? Hard to believe, but it’s true! So you can make a batch, take them to a party, and amaze people with your awesome sugar-free baking skills.
Reader Reviews
“O.M.G. These are AMAZING!!! I have to freeze most of them so I don’t eat them all at once! That caramel sauce is to die for! I got my Bocca Sweet and Swerve Brown just this past week . . . I can’t tell any difference between that and regular full sugar caramel sauce. And Caramel is my kryptonite . . . Can’t wait to try it on vanilla ice cream!” — EAP
“Carolyn you are my hero!! I’ve always felt that those comfy, sweet delights we enjoy that were made with wheat flour and cane sugar were possible in the low carb/keto world. I’m learning so much from you. Thank you so much for leading the way!! I would love to see pastry shops open up that specialized in such healthy sweet delights!” — Geoffrey
Ingredient notes
- Keto brownie batter: You have plenty of choices here. My Fudgy Keto Brownies recipe is made with almond flour. While it’s my favorite option, you could use the coconut flour brownies for nut-free. You could also use another recipe or a store-bought mix, if you prefer.
- Sugar-free caramel sauce: Simply put, my keto caramel recipe is top notch and I don’t think you’ll find a better one. However, you are free to use another if you so choose.
- Flaked sea salt: This just takes it over the top, in my opinion. But of course, you can skip it too!
Step by Step Directions
1. Prepare the brownie batter: Prep the brownie batter as directed, omitting the chocolate chips.
2. Bake the brownie bites: Divide the batter among the cups of a mini muffin pan lined with 24 silicone or parchment paper liners. Bake at 350ºF for 15 minutes, until puffed and just set to the touch
3. Prepare the caramel sauce: Make this while the brownies are baking, as you will want to let it cool and thicken a bit before using.
4. Form the wells: Remove the brownies from the oven and let cool 10 minutes. Then press wells into the center of each with a small spoon or the handle of a wooden spoon. Let cool completely.
5. Fill the brownie cups: Spoon into the brownie bites and sprinkle with a little sea salt, if desired. Let set 30 minutes before serving.
Tips for Success
It’s important to line the muffin pan with parchment or silicone liners, to keep the brownies from sticking. You can also use a silicone muffin pan. Don’t use paper liners as you will lose much of your brownie when you try to peel off the paper.
Sweetener Options: My brownie recipe calls for Swerve but you can use your preferred granular sweetener instead. I’ve used allulose as well, and they turn out great. The caramel Sauce really requires the proper mix of the two sweeteners listed.
Frequently Asked Questions
You can, in fact, make a good keto-friendly caramel sauce. My favorite method is to combine a brown sugar substitute with some allulose, as I find this provides the best flavor and consistency. And many of my readers agree!
Store the brownies in a covered container on the counter for up to 4 days, or in the fridge for a week. They can also be frozen for several months. Store them in an airtight container to avoid freezer burn.
This low carb salted caramel brownie bite recipe has 2.8g of carbs and 1.4g of fiber per serving. That comes to 1.4g net carbs for two brownie bites.
More Keto Caramel Recipes
- Keto Caramel Cake
- Salted Caramel Keto Cheesecake Bars
- Keto Salted Caramel Magic Bars
- Keto Salted Caramel Ice Cream
- Sugar-Free Keto Turtles
Keto Brownie Bites Recipe
Equipment
Ingredients
- 1 recipe keto brownies
- 1 recipe sugar-Free Caramel Sauce
- flaked sea salt for sprinkling
Instructions
- Preheat the oven to 350ºF and line a mini muffin pan with 24 silicone or parchment paper liners.
- Prep the brownie batter as directed, omitting the chocolate chips. Divide the batter among the prepared mini muffin cups.
- Bake 15 minutes, until the brownie bites are puffed and just set to the touch.
- Prepare the caramel sauce as directed while the brownies are baking so it has time to cool and thicken.
- Remove the brownies from the oven and let cool 10 minutes, then press down wells into the center of each with a small spoon or the handle of a wooden spoon.
- Spoon the caramel sauce into the brownie bites and sprinkle with a little sea salt, if desired. Let set 30 minutes before serving.
Notes
Nutrition
Free Bonus: Secrets to Keto Baking!
Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
Having made these brownies on their own recently and tried the salted caramel recipe in another one of Carolyn’s desserts, this is going to be amazing! I’m making them tomorrow for a friend of mine who watches their sugar intake and carbs. We once made the carmelitas together and was the first time we tried the caramel sauce which was to die for! My friend raved about it. It’s their birthday this week so this will definitely put a smile on their face!
Carolyn, I don’t know what I would do without you! You have made low carving and low sugar lifestyle a joy! Thank you for all your hard work. I appreciate you!
Since I didn’t see another appropriate place to comment on yoir giveawsy, I decided to do it here. If I won the air fryer/oven, I would make fried chicken and french fries right away. This recipe for brownie bites also looks amazing. I follow your blog posts regularly and enjoy them.
If we don’t have a the brownies mix what else can be used?
O.M.G. These are AMAZING!!! I have to freeze most of them so I don’t eat them all at once! That caramel sauce is to die for! I got my Bocca Sweet and Swerve Brown just this past week . . . I can’t tell any difference between that and regular full sugar caramel sauce. And Caramel is my kryptonite . . . Can’t wait to try it on vanilla ice cream!
So glad you think so!
As Bochasweet is currently unavailable online, and I haven’t found it locally in my south-west corner of Canada, what would you recommend for a substitute? Thanks! 🙂
Xylitol should be fine!
Would Swerve, Erythritol or any of the Monkfruit blend sweeteners work? Xylitol is probably the one sweetener I don’t have besides Bochasweet. LOL
It will work but the caramel will probably recrystallize as it cools.
I don’t have mini muffin pans (yet) however; I make the keto brownies in a regular square pan. After they cool, I pour the caramel sauce over and put them in the freezer. When they are sufficiently cooled and the caramel is set, I make chocolate frosting and ice them. Then, back into the freezer they go. When we want a dessert, we cut off a piece and eat them quite frozen. By eating them frozen – we eat slower and hopefully, less. We used to eat the sugar/flour version of these – that’s one of the reasons we are now living the keto lifestyle. We are so grateful to you Carolyn for all your wonderful, reliable recipes. Thank you, thank you, thank you.
Sounds amazing to me!
Hi,
Carolyn you are my hero!! I’ve always felt that those comfy, sweet delights we enjoy that were made with wheat flour and cane sugar were possible in the low carb/keto world. I’m learning so much from you. Thank you so much for leading the way!! I would love to see pastry shops open up that specialized in such healthy sweet delights!
Thanks, Geoffrey!