Keto Caramel Brownie Bites
Fudgy chocolate brownie bites filled with smooth sugar-free caramel and topped with flaked sea salt. These keto-friendly treats have crispy edges, tender middles, and only 1.4g net carbs per serving.
Ingredients
Brownie Base
- 1 complete recipe keto brownie batter almond or coconut flour based
Caramel Filling
- 1 complete recipe sugar-free caramel sauce made fresh
Topping
- flaked sea salt for sprinkling
Instructions
Preparation
- Preheat oven to 350°F.
- Line a mini muffin pan with silicone or parchment liners. Do not use regular paper liners as they will stick.
- Prepare your keto brownie batter according to the recipe, leaving out any chocolate chips.
Baking the Base
- Divide the brownie batter evenly among 24 mini muffin cups, filling each about two-thirds full. Use a small cookie scoop for consistency.
- Bake for 15 minutes, until brownies are puffed and just barely set with a tiny jiggle in the center. They should spring back slightly when touched.
Preparing the Caramel
- While brownies bake, prepare your sugar-free caramel sauce according to the recipe.
- Let the caramel cool to room temperature for about 20 minutes until it thickens to coat the back of a spoon but is still pourable.
Creating the Wells
- Remove brownies from oven and let sit in the pan for exactly 10 minutes.
- Using a small spoon or wooden spoon handle, gently press into the center of each brownie to create a well. Leave about a quarter-inch of brownie at the bottom. Twist slightly as you press to create a round cavity.
Final Assembly
- Let brownies cool completely at room temperature for about 30 minutes.
- Carefully fill each well with caramel sauce using a small spoon, filling to just below the rim.
- Immediately sprinkle each brownie with a few flakes of sea salt while the caramel is still slightly warm.
- Let set for 15-20 minutes before serving.
Notes
Storage: Store in an airtight container at room temperature for 3-4 days, in the refrigerator for up to 1 week, or freeze for several months. For freezing, place on a baking sheet in a single layer until solid, then transfer to a freezer bag.
Temperature Tips: Use room temperature ingredients for better mixing. Pull eggs and butter out 30 minutes before starting.
Liner Important: Silicone liners are best and reusable. Parchment liners work too, but regular paper liners will stick and ruin your brownies.
Caramel Consistency: If too thick, warm gently and whisk in a teaspoon of cream. If too thin, let cool longer.
Make Ahead: Store brownies and caramel separately if making more than a day ahead. Fill wells right before serving for best texture.