Beef Fat Caramel Brownies
These Beef Fat Caramel Brownies blend rich beef fat caramel with a fudgy brownie base for a unique, low-carb treat. Perfect for a healthy indulgence, it’s an easy recipe that delivers bold flavor with a nutritious twist.
Why You’ll Love This Recipe
These beef fat caramel brownies are a decadent yet healthy dessert that combines the rich, savory depth of beef fat caramel with a fudgy, low-carb brownie base. Perfect for keto or protein-rich diets, they offer a guilt-free indulgence with a unique flavor profile. Easy to make and customizable, they’re ideal for special occasions or meal prep, with a satisfying texture that melts in your mouth. The innovative use of beef fat adds nutrition while keeping it delicious, making these brownies a standout treat.
Recipe Tips and Tricks
- Render Fat Carefully: Cook beef fat slowly to avoid burning for a smooth caramel.
- Cool Caramel: Let it set before swirling to maintain layers.
- Use Dark Cocoa: Enhances richness without added sugar.
- Don’t Overmix: Stir batter just until combined for a fudgy texture.
- Check Doneness: Bake until the center is set but slightly gooey.
- Chill for Clean Cuts: Refrigerate before slicing for neat brownies.
- Adjust Sweetness: Taste caramel and adjust erythritol as needed.
- Line the Pan: Use parchment for easy removal.
- Warm Slightly: Serve at room temperature for best flavor.
- Pair with Toppings: Add nuts or a dollop of cream if desired.
Beef Fat Caramel Brownies
Rich beef fat caramel brownies, low-carb and healthy, perfect for a sweet treat.
Ingredients
- ¼ cup heavy cream
- ½ cup rendered beef fat
- ½ cup unsweetened cocoa powder
- ¾ cup erythritol
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 3 large eggs
- pinch of salt
Instructions
- Render the Beef Fat: Melt beef fat in a saucepan over low heat, straining to remove solids, then set aside to cool slightly.
- Prep the Caramel: In the same pan, combine ¼ cup of the rendered fat with heavy cream and ¼ cup erythritol. Cook over medium heat, stirring until thickened into a caramel, then cool.
- Preheat Oven: Set oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk almond flour, cocoa powder, baking powder, and salt.
- Beat Wet Ingredients: In another bowl, beat eggs with remaining erythritol, vanilla extract, and melted butter until smooth.
- Combine Mixtures: Fold dry ingredients into wet ingredients, stirring just until combined.
- Add Caramel: Pour half the batter into the pan, swirl in half the caramel, then add remaining batter and top with the rest of the caramel.
- Bake the Brownies: Bake for 20-25 minutes, until the center is set but slightly gooey.
- Cool Completely: Let brownies cool in the pan for 1 hour, then refrigerate for 30 minutes for cleaner cuts.
- Serve and Enjoy: Slice into squares and savor these rich, unique brownies!
Notes
- Render beef fat slowly to avoid burning; strain well for smoothness.
- Swirl caramel gently to create marbled effects; avoid overmixing batter.
- Adjust sweetness to taste, especially with the caramel layer.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for dairy-free or vegan diets with appropriate swaps.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 203Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 67mgSodium 94mgCarbohydrates 6gFiber 2gSugar 1gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Fat (½ cup, rendered): From beef tallow, strained for a clean caramel base.
- Almond Flour (1 cup): Low-carb alternative for structure; finely ground.
- Erythritol (¾ cup): Low-carb sweetener; adjust to taste.
- Unsweetened Cocoa Powder (½ cup): Dark cocoa for intense flavor.
- Eggs (3 large): Adds richness and binds the batter.
- Vanilla Extract (1 tsp): Pure vanilla enhances the chocolate notes.
- Heavy Cream (¼ cup): For creamy caramel; use full-fat.
- Salt (pinch): Balances sweetness; use sparingly.
- Baking Powder (1 tsp): Helps brownies rise slightly.
- Butter (2 tbsp, melted): Adds moisture; use unsalted.
Variations and Substitutions
- Fat Swap: Use duck fat or ghee for a different flavor.
- Flour Options: Substitute with coconut flour (use less, about ⅓ cup).
- Sweetener Swap: Use monk fruit or stevia instead of erythritol.
- Cocoa Variations: Add a tablespoon of espresso powder for depth.
- Egg Alternative: Use flax eggs for a vegan option.
- Cream Swap: Replace with coconut cream for dairy-free.
- Spice Twist: Add a pinch of cinnamon or chili powder.
- Nut Add-Ins: Mix in chopped walnuts or pecans.
Storage Options
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm slightly in the microwave for a gooey texture.
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