Deep Dish Keto Brownies with Allulose

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 keto brownie recipe, used a loaf pan and made the keto brownies deep dish.

Brownies With Allulose

Please make these with the allulose. Making deep dish keto brownies with allulose improves the flavor. There's no cooling effect or aftertaste and the chocolate 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 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.

Mini Sheet Pan Keto Brownie Recipe

I have a mini sheet pan version of this recipe, but that version comes out very thin so I'm going to give it its own post. This recipe works best as deep dish brownies in a loaf pan.

Calculating Other Sweetener Amounts

This recipe was created with 100% allulose. If allulose makes you too thirsty or you just want to try another alternative sweetener, remember that allulose is 70% as sweet as sugar. You may need to use less of other sweeteners. To figure out just how much, try the Sugar Swap Tool created by Adriane, a chemical engineer and food technologist. Also, different sweeteners may absorb moisture levels so there could be some trial and error. I'm still in the process of experimenting with different sweeteners.

So far pure allulose is the best sweetener for this particular recipe. Honestly, once you change the sweetener you have to change other things so it becomes a different recipe

• Tested with Lakanto Monk Fruit in the Raw (mixture of monk fruit and erythritol) and used 140 grams for full batch and 70 grams for half batch. To add more moisture, replaced a portion of the butter with oil. Slightly dryer and had a long cool mouthfeel, but not terrible.

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.

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.

Keyword brownies, Keto

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