Keto Butterscotch Brownie Recipe

🍯 Keto Butterscotch Brownies

Rich, chewy, and layered with deep caramel flavor — all while staying low-carb and sugar-free.

📝 Why This Recipe Works

Traditional butterscotch brownies rely heavily on brown sugar for that rich, buttery caramel flavor. But in keto baking, sugar is off the table — and that’s where Keystone Pantry Allulose shines. It mimics the caramelization and texture of sugar without the glycemic spike. In this recipe, every ingredient is chosen to replicate the chewiness and flavor depth of classic blondies, while staying keto-friendly and gluten-free.

🧾 Ingredients & Purpose

🟡 For the Butterscotch Base:

• ½ cup unsalted butter
  Butter is the foundation of both flavor and texture in these brownies. It provides richness, moisture, and combines with the allulose to create the base for our homemade butterscotch sauce.

• ⅔ cup Keystone Pantry Allulose
  This is the star sweetener. Allulose caramelizes like real sugar, giving these brownies a genuine butterscotch flavor and chewy texture without recrystallizing after baking. It’s also gentle on blood sugar and keto-approved.

• 2 tbsp heavy cream
  The cream enriches the sauce, giving it that velvety mouthfeel and helping to create a soft, fudgy consistency once baked. It also balances the sweetness and mimics the creamy nature of traditional butterscotch.

• 1 tsp vanilla extract
  Vanilla enhances the butterscotch notes and rounds out the flavor profile. It’s essential for bringing warmth and depth to the overall taste.

• ¼ tsp salt
  Just a touch of salt sharpens all the other flavors and cuts through the richness. It also intensifies the caramel tones in the allulose-butter mixture.

🟤 For the Brownie Batter:

• 2 large eggs
  Eggs provide structure and bind the ingredients. They also contribute to that slightly chewy texture we want in a brownie-style blondie.

• ¾ cup almond flour
  Almond flour is our primary low-carb flour. It’s rich, slightly nutty, and creates a moist crumb without feeling gritty or dry. It keeps the brownies keto while still offering satisfying density.

• 2 tbsp coconut flour
  Coconut flour is ultra-absorbent and balances the moisture from the butter and cream. It also adds a subtle cake-like texture and helps the brownies set properly.

• ½ tsp baking powder
  Since we’re not using traditional flour, baking powder gives the batter a slight lift, ensuring the brownies don’t turn out too dense or heavy.

• ¼ tsp xanthan gum (optional)
  Xanthan gum mimics gluten’s elasticity, helping hold the structure together. It’s especially helpful in grain-free recipes for that slightly chewy texture.

• ½ cup sugar-free chocolate chips or chopped keto chocolate
  Chocolate isn’t traditional in butterscotch blondies, but it takes these brownies to the next level. It adds a decadent contrast to the sweet, buttery base.

• ½ cup chopped pecans or walnuts (optional)
  These add crunch and a nutty richness that pairs beautifully with the caramel flavors. They also increase satiety and boost healthy fats.

🔥 Instructions (with Detailed Steps)

1. Make the Butterscotch Sauce

In a saucepan over medium heat, melt the butter completely. Once melted, stir in the allulose. Let the mixture gently bubble for 2–3 minutes, whisking constantly. You’ll notice it turning a golden, caramel hue — this is your butterscotch coming to life.
Remove from heat and carefully whisk in the heavy cream, vanilla extract, and salt. Stir until smooth. Let it cool slightly so it doesn’t cook the eggs when added to the batter.

2. Prepare the Batter

Preheat your oven to 350°F (175°C). Line an 8×8″ pan with parchment paper or grease it thoroughly.

In a mixing bowl, whisk the eggs until frothy. This adds air and lightness to the batter. Slowly drizzle in the slightly cooled butterscotch sauce, whisking as you go to avoid scrambling the eggs.

Fold in the almond flour, coconut flour, baking powder, and xanthan gum (if using). Stir just until combined — the batter will be thick.

Finally, fold in the chocolate chips and optional nuts.

3. Bake

Spread the batter evenly into the prepared pan. Bake for 22–26 minutes, or until the edges are golden and the center is set with a slight jiggle. A toothpick inserted should come out with moist crumbs, not raw batter.

Let cool in the pan before cutting — they firm up as they cool.

📊 Nutrition Estimate (per brownie, assuming 16 squares)

(May vary depending on chocolate/nut choices)

• Calories: ~130

• Fat: 12g

• Net Carbs: ~2g

• Protein: 3g

• Fiber: 2g

• Sugar: 0g (allulose not counted toward net carbs)

🍽️ Storage

• Store in an airtight container at room temperature for up to 3 days.

• Refrigerate for up to 7 days.

• These also freeze beautifully — just thaw at room temp before serving.