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.
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.
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).