Pork Fat Caramel Brownies

These Pork Fat Caramel Brownies layer rich, low-carb brownie batter with a savory pork fat caramel. Perfect for a healthy indulgence, it’s an easy recipe that blends bold flavors into a unique, protein-packed dessert.

Why You’ll Love This Recipe

These pork fat caramel brownies are a decadent, healthy dessert that combines the fudgy, low-carb richness of brownies with a savory pork fat caramel, making them perfect for keto or adventurous eaters. Easy to prepare and impressively unique, they’re ideal for a special treat or party. Packed with protein and a bold savory-sweet balance, they offer a guilt-free indulgence that elevates any dessert experience.

Recipe Tips and Tricks

• Render Fat Gently: Cook pork fat slowly to avoid burning for a smooth caramel.
• Mix Batter Well: Ensure no lumps for a consistent brownie texture.
• Check Caramel: Use a thermometer to reach soft-ball stage (240°F) for perfect consistency.
• Cool Completely: Let brownies set before cutting to avoid crumbling.
• Adjust Sweetness: Taste caramel and tweak erythritol as needed.
• Use Parchment: Prevents sticking during baking.
• Bake Evenly: Rotate pan halfway through for uniform cooking.
• Chill to Set: Refrigerate after adding caramel for a firm layer.
• Serve Chilled: Enhances the brownie-caramel contrast.
• Store Airtight: Keeps brownies fresh and prevents drying.

Yield: 16 brownies

Pork Fat Caramel Brownies

Print

Rich pork fat caramel brownies, low-carb and healthy dessert.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

• ¼ cup heavy cream
• ¼ cup melted butter
• ¼ cup unsweetened cocoa powder
• ¼ tsp sea salt
• ½ cup erythritol
• ½ cup rendered pork fat
• ½ tsp baking powder
• 1 cup almond flour
• 1 tsp vanilla extract
• 3 large eggs

Instructions

1. Render the Fat: Melt pork fat in a saucepan over low heat, straining to remove solids, then cool slightly. Set aside half for caramel.
2. Prepare Batter: In a bowl, whisk eggs, ¼ cup erythritol, melted butter, and vanilla extract. Stir in almond flour, cocoa powder, baking powder, and sea salt until smooth.
3. Preheat Oven: Set oven to 350°F and line an 8x8-inch baking pan with parchment paper.
4. Pour Batter: Spread the batter evenly into the prepared pan.
5. Bake Brownies: Bake for 20-25 minutes until a toothpick inserted comes out clean. Cool in the pan for 15 minutes.
6. Make Caramel: In a saucepan, heat the remaining pork fat with heavy cream and ¼ cup erythritol over medium heat, stirring until it reaches 240°F (soft-ball stage), about 5-7 minutes.
7. Add Caramel Layer: Pour the caramel over the cooled brownies, spreading evenly.
8. Chill to Set: Refrigerate for 1 hour until the caramel firms up.
9. Cut into Squares: Remove from the pan and cut into 12-16 squares.
10. Serve and Enjoy: Serve chilled or at room temperature and savor these rich brownies!

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 158Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 53mgSodium 93mgCarbohydrates 3gFiber 1gSugar 1gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Pork Fat (½ cup, rendered): From pork trimmings, strained for a clean base.
• Almond Flour (1 cup): Low-carb base; finely ground for smoothness.
• Erythritol (½ cup): Low-carb sweetener; adjust to taste.
• Eggs (3 large): Adds richness and binds the batter.
• Unsweetened Cocoa Powder (¼ cup): Provides deep chocolate flavor.
• Butter (¼ cup, melted): Unsalted, adds moisture to batter.
• Heavy Cream (¼ cup): Enhances caramel smoothness; use full-fat.
• Vanilla Extract (1 tsp): Pure vanilla boosts dessert notes.
• Baking Powder (½ tsp): Helps brownies rise slightly.
• Sea Salt (¼ tsp): Balances sweetness; adjust based on fat saltiness.

Variations and Substitutions

• Fat Swap: Use ghee or duck fat for a different taste.
• Flour Options: Substitute with coconut flour (reduce to ⅓ cup).
• Sweetener Swap: Use monk fruit or stevia instead of erythritol.
• Egg Alternative: Use flax eggs for a vegan option.
• Butter Swap: Replace with coconut oil for dairy-free.
• Cream Swap: Use coconut cream for a dairy-free caramel.
• Flavor Twist: Add a pinch of cinnamon or chili powder.
• Nut-Free: Skip any optional nut toppings if included.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Not applicable; serve chilled or at room temp.

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Until you can read, Pork Crackling Peanut Brittle