Keto Chocolate Toffee Brownies
Serving: 12 brownies
Calories: 119.9kcal
Ingredients
Chocolate toffee brownies
- 1/2 cup softened unsalted butter
- 2 large room temp eggs
- 1/4 cup granulated erythritol like Swerve
- 1/4 cup unsweetened cocoa
- 1 serving Chocolate Toffee Keto Chow (or 1 scoop)
Chocolate toffee drizzle
- 2 Tbsp unsalted butter
- 2 Tbsp sugar free chocolate chips
Instructions
Brownies
- Cream together butter, eggs, and erythritol.
- Add cocoa and Keto Chow and mix well.
- Add to an 8X8 pan lined with parchment and grease.
- Bake on 350 degrees for 20 minutes.
Topping
- While brownies are baking, melt butter over medium high heat.
- Once boiling stir frequently until it turns amber to make brown butter.
- Remove from the heat and add chocolate chips.
- Stir until the chips melt completely.
- Cool chocolate toffee sauce in the fridge for 5 to 10 minutes and then drizzle over brownies and let it set for about 30 minutes, you can refrigerate to set the toffee chocolate sauce faster if you wish.
Photos by Sarah DeYoung Photography
Any chance getting macros on these recipes?
I did the macro calculations for 1 serving:
1 Net Carb
3 Fiber
17 Fat
5 Protein
181 Calories
0 Glycemic Load