Last week I tested my first Keto Fudge Brownies recipe with allulose. The flavor was great because allulose doesn’t leave an aftertaste, but the texture was off. The allulose, which can sometimes make baked goods softer or fluffier, did not work well with the whipped eggs. But since I love using allulose, I tested again with a new recipe, used a loaf pan and made the keto brownies deep dish.
Brownies With Allulose
Making deep dish keto brownies with allulose really improves the flavor. There’s no cooling effect or aftertaste and the chocolate flavor really comes through. Allulose is not as sweet as some of the other alternative sweeteners, so it takes a full cup — actually, more than a cup if you happen to have powdered allulose. 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 don’t have a grinder, you could use a food processor or a Nutribullet. If you do have the kind that comes powdered, make sure to weigh rather than use volume.
Loaf Pan Deep Dish Keto Brownies
The brownies are baked in a 9×5 inch loaf pan. If you use a smaller size, such as an 8 1/2 by 4 1/2, 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 its’ best to immediately test with a probe thermometer to ensure they are done. The temperature should stop rising at about 204 F.
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.
Update and Mini Sheet Pan Keto Brownies
The printable recipe for the deep dish keto brownies has good reviews, so I’m leaving it as is. However, lately I’ve been making these as non-deep dish brownies and using a 1/8 sheet pan. This version makes very thin brownies so the bake time is much shorter. I’ve typed up the recipe below.
1/8 Sheet Pan Version
Notes on the 1/8 Sheet Pan Version: Since this is such a small batch, it’s easy to just stir everything together in the saucepan and scrape it into the mini sheet pan. My mini sheet pan (available on Amazon) measures a little over 6×9 inches. You will have a very thin layer of batter. The brownies might look a little underdone when you pull them out, but that’s okay. They should only take around 16 minutes. Internal temperature should top out at around 204 degrees F.
Mini Sheet Pan Keto Brownies
2 tablespoons unsalted butter (28 grams) 1 ½ tablespoons canola oil or grapeseed oil (20 grams) 9 grams unsweetened chocolate, chopped (or use cocoa sub in notes) 1/4 cup Dutch processed cocoa powder (24 grams) 1 extra large egg, room temperature (60 to 65 grams) 90 grams of granulated allulose, about 7 tablespoons 3/4 teaspoon vanilla 3/8 teaspoon baking powder Tiny pinch of salt 1/4 cup blanched almond flour 30 grams 2 tablespoons of sugar free chocolate chips (such as Lily’s) 1 tablespoon chopped pecans optional 1 tablespoon chocolate chips optional
Preheat the oven to 325 degrees F. Line a ⅛ sheet pan (mini sheet pan of about 6 ½ by 9 ½) with foil and grease the bottom of a foil lined pan. In a saucepan, melt the butter. Add the oil and the unsweetened chocolate and stir until melted, then stir in the cocoa powder. Grind the 90 grams of allulose so that it is powdered. Stir into the chocolate mixture. Add the room temperature egg 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 2 tablespoons of chocolate chips.
Scrape mixture into the pan and spread evenly. Sprinkle top with more chocolate chips and nuts. Bake at 325 for about 16 minutes. The brownies should look pretty underdone in the middle, but if their internal temperature hits 204 they are done, so don’t over-bake them. NOTES: Substitution for the unsweetened chocolate is 1 extra tablespoon of cocoa powder and 1 extra teaspoon of oil.
Deep Dish Version (Loaf Pan)
Deep Dish Keto Brownies with Allulose
- 7 tablespoons unsalted butter (100 grams)
- 18 grams unsweetened chocolate, chopped (18 grams)
- 1/2 cup Dutch process cocoa powder (45 grams)
- 2 large large eggs room temperature
- 180 grams of allulose (Best to go by weight) or powdered allulose if you can find it. 14 tablespoons
- 1 1/2 teaspoon vanilla
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup blanched almond flour 60 grams
- 1 tablespoon chopped pecans optional
- 1 tablespoon chocolate chips optional
- Preheat oven to 325 degrees F. Line inside of a 9×5 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.
I’m so happy to hear you liked them! Thank you!
These are delicious! I’d never know they were keto if I didn’t make them myself. I took them out exactly when the temp read 204 and they had nice, chewy brownie edges with a fudgy center.
Hi Suzy, I’m glad it worked out even though the brownies were not quite cooked through. I’m happy to hear the doctor recommended allulose. If you get a chance you should try it in muffins! I’ve been having a lot of fun experimenting with it.
I tried this recipe because it was sweetened with only allulose, a sugar sub my doctor approved for me. This worked out really well. I had to sub 3 T cocoa + 1 T butter for the unsweetened chocolate, but it was fine. Ours didn’t fully set in the middle, perhaps because of the substitution, but that tasted like a molten chocolate cake. I think next time I make it I’ll try it in ramekins – both for the molten aspect and for portion control. 🙂