Deep Dish Keto Brownies with Allulose

I've made a lot of keto brownies, but this recipe for Deep Dish Keto Brownies with Allulose is still at the top of my list. It makes big, thick, fudgy brownies that do not have an artificial sugar aftertaste thanks to the allulose. It's quickly becoming my favorite alternative sugar, and it's perfect for this keto brownie recipe.

What is Allulose?

Allulose is a rare sugar that occurs naturally in small amounts in foods such as figs and raisins. However, the kind we buy is made by enzymatically converting corn or sugar beet starch into allulose. It tastes about 70% as sweet as sugar and doesn’t spike blood sugar because your body absorbs it but doesn’t metabolize it much. How it affects the body is going to differ from person to person. Some people can handle it, while it causes problems for others. Personally, I find it makes me thirsty and sometimes less hungry, which is interesting because there are studies saying it may stimulate the gut to release GLP-1. But why use it in brownies?

Brownies With Allulose

Allulose doesn't have much if any aftertaste, so deep dish brownies with allulose will not have that mouth cooling effect. Allulose also keeps baked goods soft, so while it's not perfect for crumbly chocolate chip cookies, it works beautifully in cakes, muffins and brownies. You just need to use a little more of it. This recipe calls for a full cup -- actually, more than a cup if you happen to have powdered allulose.

Grinding Allulose

Grinding the allulose into a fine powder gives brownies a smoother texture. So far I've been using regular granulated allulose and grinding it into a powder using a coffee grinder designated for tasks like that. If you buy confectioners' sugar type allulose you can skip the grinding step altogether and use the equivalent weight. Just be careful because there are some brands that are called "allulose powder" but are still granulated and still need to be ground. Duralife is a good one, but I grind it. And I love Wholesome Sweeteners too, but it definitely needs to be ground for extra smoothness.

Loaf Pan Deep Dish Keto Brownies

The brownies are baked in a 9x5 inch loaf pan. If you use a smaller size, such as an 8 ½ by 4 ½, you may need to bake them longer than 30 minutes. If you use a larger size loaf pan, the bake time may be shorter. They'll still look a little underdone in the center, so it's best to immediately test with a probe thermometer to ensure they are done. The temperature should stop rising at about 204 F. Note: Even a little lower is still okay. Underdone is better than over when it comes to these brownies.

Some Ingredient Notes

Most of the ingredients are pretty straightforward including the allulose, which is sold in the baking aisle and seems pretty easy to come by these days. For the chocolate I've used a small amount of chopped, unsweetened Ghirardelli and I've also tested with one of my new favorite products, Trader Joe's Completely Cacao Chips. They are so convenient, and not too expensive. For the cocoa powder I used Dutched (Ghirardelli) and for the almond flour I used extra fine blanched.

Using Other Sweeteners

I did a lot of experimenting and kept coming back to the 100% allulose brownies. There are a lot of other great keto brownies out there that use things like Swerve or monk fruit blends, but this recipe is best with the allulose. I stopped messing around with different sweeteners and started experimenting with variations, such as peanut butter swirl.

Peanut Butter Swirl Keto Brownies

To add a peanut butter swirl, mix about 2 ½ tablespoons of peanut butter with a teaspoon of olive oil. Drop it over the brownie batter and swirl gently before baking.

Recipe

Deep Dish Keto Brownies with Allulose

Anna

Deep dish brownies baked in a 9x5 inch loaf pan. This recipe works with 100% allulose. Any changes or substitutions to the sweetener will change the overall brownies. I've listed a substitution for the unsweetened chocolate in the notes.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cooling Time 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

 

• 7 tablespoons unsalted butter (100 grams)
• 18 grams unsweetened chocolate, chopped (18 grams)
• ½ cup Dutch process cocoa powder (45 grams or 40 grams if Hershey's brand)
• 2 large eggs, room temperature
• 180 grams of allulose (Best to go by weight) or powdered allulose if you can find it. (14 tablespoons)
• 1 ½ teaspoon vanilla
• ¾ teaspoon baking powder
• ⅛ teaspoon salt
• ½ cup blanched almond flour (60 grams)
• ¼ cup sugar free chocolate chips (Lily's) optional
• 1 tablespoon chopped pecans optional

Instructions

 

• Preheat oven to 325 degrees F. Line inside of a 9x5 inch loaf pan with parchment paper or nonstick foil.
• In a microwave-safe mixing bowl, melt the 7 tablespoons of butter. Add the unsweetened chocolate and stir until melted, then stir in the cocoa powder. Alternatively, you can do this over the stove in a large saucepan.
• Grind the 180 grams of allulose so that it is powdered (or weigh out 180 grams of powdered allulose). Stir into the chocolate mixture. Add the room temperature eggs one at a time and stir until smooth, then stir in the vanilla, baking powder and salt.
• Lastly, stir in the almond flour. At this point you may want to let the batter cool down (if it’s still warm) and add ¼ cup mini chips, but they are optional.
• Pour mixture into the prepared loaf pan and bake at 325 for about 30 minutes. The brownies should look pretty underdone in the middle, but if their internal temperature hits 204 they are done, so don’t overbake them.
• Let cool before slicing. If you have time, you can cool, chill and cut while cold.

Notes

If you don't have unsweetened chocolate, make the following changes.  Use only 6 tablespoons of butter, but add 2 tablespoons of olive oil or any other oil. To replace the missing chocolate, and an extra 1 ½ tablespoons of cocoa powder.

Keyword brownies, Keto

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