Turtle Caramel Fudge Brownies [sugar-free, dairy-free, high- fiber, low-carb, & keto approved]

You will never be able to tell that these delicious, dense, rich fudge brownies are actually made with better-for-you ingredients, compared to the traditional sugar filled ones (promise)!

I used to be a sugar addict (no joke). I would think about it all the time & truly craved something sweet multiple times a day. When people ask me how to transition to a healthier I lifestyle one of my number one tips is to find healthier versions of your favourite meals & treats!

For these brownies I kept the sugar, grains, gluten & dairy away from them. But don’t let this make you think they are any less delicious. This is hands down one of my favourite recipes I have ever made. If you are a brownie lover, you’re in for a real treat with these. PS if you don’t want to make the caramel & do the topping these are still AMAZING one their own or drizzled in a little melted coconut butter!

As with most of my recipes my go-to, all natural sweetener is Lakanto. It is made with a mix of monk fruit & erythritol. It bakes very similar to real sugar but doesn’t raise your blood sugar levels. Feel free to replace this with your preferred sweetener of choice, however, I have only tested this one with Lakanto. I used the powdered version, here (US), or here (Canada).

I also used vanilla bone broth protein. I love this protein as it doesn’t upset my stomach & is dairy-free. My favourite vegan ones are this & this. But I also love this grass-fed one as well. Keep in mind you can use any vanilla protein powder but not all protein powder bake the same & I have only tested this recipe with this vanilla bone broth protein.

You can find the dairy & sugar-free caramel sauce recipe I used in this recipe here! I actually omitted the coconut butter when I made it & still turned out perfectly!

Okay, now that we have covered the basics let’s get into the recipe! Please come tag me on Instagram if you make them (or any of my recipes) so I can share your creations on my IG stories! I LOVE seeing when you guys make my recipes!

Print Recipe

Turtle Caramel Fudge Brownies [sugar-free, dairy-free, high- fiber, low-carb, & keto approved]

You will never be able to tell that these delicious, dense, rich fudge brownies are actually made with better-for-you ingredients, compared to the traditional sugar filled ones (promise)!

Servings

Brownies

Ingredients

• 1/2 cup Coconut oil, melted
• 1/2 cup Powdered Lakanto, sifted Or preferred sweetener of choice, however I have only tested these with Lakanto
• 2 tsp Vanilla extract
• 1 + 3/4 cup Almond flour
• 1/2 cup Cacao powder Or you can use unsweetened cocoa
• 1/4 tsp Pink or Celtic Sea Salt
• 1/4 cup Ground flaxseeds Aka flax-meal
• 1/2 cup Nut or seed butter of choice I used tahini & love the subtle flavour it gave the brownies & highly recommend
• 1/4 cup Milk of choice or water
• 2 tsp Baking soda
• 1 tsp Apple cider vinegar Or lemon juice (to activate the baking soda)
• 1/3 cup Dark chocolate chips I use Lily's sugar-free chocolate chips
• 3/4 cup Vanilla Protein Powder I used a vanilla bone broth protein (linked above)
• 2 Eggs You could try flax eggs in place of these for a vegan option but I have not yet tried this myself (if you do be sure to let me know how they turn out!)

Caramel Pecan Chocolate Topping

• 1/2 cup Pecan pieces
• 1 Batch Sugar & dairy-free caramel sauce Recipe for this is linked above
• 1/3 cup Dark chocolate chips I use Lily's sugar-free chocolate chips

Servings Brownies Ingredients 1/2 cup Coconut oil, melted 1/2 cup Powdered Lakanto, sifted Or preferred sweetener of choice, however I have only tested these with Lakanto 2 tsp Vanilla extract 1 + 3/4 cup Almond flour 1/2 cup Cacao powder Or you can use unsweetened cocoa 1/4 tsp Pink or Celtic Sea Salt 1/4 cup Ground flaxseeds Aka flax-meal 1/2 cup Nut or seed butter of choice I used tahini & love the subtle flavour it gave the brownies & highly recommend 1/4 cup Milk of choice or water 2 tsp Baking soda 1 tsp Apple cider vinegar Or lemon juice (to activate the baking soda) 1/3 cup Dark chocolate chips I use Lily's sugar-free chocolate chips 3/4 cup Vanilla Protein Powder I used a vanilla bone broth protein (linked above) 2 Eggs You could try flax eggs in place of these for a vegan option but I have not yet tried this myself (if you do be sure to let me know how they turn out!) Caramel Pecan Chocolate Topping 1/2 cup Pecan pieces 1 Batch Sugar & dairy-free caramel sauce Recipe for this is linked above 1/3 cup Dark chocolate chips I use Lily's sugar-free chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line the pan you're using with parchment paper or grease with your preferred oil of choice. Used a square baking pan for a thicker brownie or a rectangular one for a thinner brownie. I used a square one. Set aside. Note: you can make these into doughnuts & cupcakes as well. Just keep an eye while baking as the time in the oven may be decreased.
2. I used a stand mixer (but you can use a hand mixer or try mixing by hand as well) & added the melted coconut oil & the sifted powdered sweetener to the mixing bowl on low until smooth.
3. I then added the vanilla, almond flour, cacao, pink salt, flax meal, & tahini. Then the baking soda & apple cider vinegar.
4. While the above is mixing together, I melted the chocolate chips in a glass bowl in the microwave for about 20 seconds. This leaves some chips & melts others for a great texture in the brownies. Using a spatula I poured the chocolate chips into the mixing bowl, & mixed on low. Then add the protein powder.
5. On low add the 2 eggs until a thick, fudgy batter is formed.
6. Evenly spread the batter into the prepared baking pan. I used a spatula to flatten it out evenly.
7. Baking times will vary depending on the products used, your baking dish/pan, & your oven. I baked mine in a square pan for about 15-17 minutes. Muffins or doughnuts will likely need less time (10-15 minutes).
8. I remove them when they are slightly under-baked & let them fully cool before removing them from the pan. They are super fudge-y & delicious when cooked using this method.
9. Once cooled cover in the caramel sauce, pecan pieces & dark chocolate chips. Serve & enjoy! These would also be amazing with your favourite ice cream! I stored mine in an air sealed container in the fridge for a few days!