Miso Brownies 323 Edit
Miso Brownies 323 Edit

Miso Fudge Brownies

Recipes   Gluten Free     Keto     Sweets    



  • 2 cups almond flour
  • 1 cup Dutch-process cocoa powder
  • ¾ tsp kosher salt
  • 4 large egg whites
  • ¼ cup plus 1 tablespoon canola oil
  • 1.5 tbsp vanilla extract

Miso Candied Nuts

  • 2 cups chopped almonds and pecans
  • ⅛ cup water
  • ⅛ cup coconut oil
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 tbsp white miso paste
  • ½ tbsp toasted sesame oil

Miso Fudge

  • 3 tablespoons unsalted butter
  • 2 cups sugar free dark chocolate chips
  • ½ cup white miso paste



  1. Preheat the oven to 350° and line a 9x13 pan with parchment paper, making sure there’s enough hanging over the edge to lift the brownies out of the pan when they’re finished.
  2. Sift together dry ingredients: Swerve Confectioners, almond flour, cocoa powder, and salt. Whisk to combine. Mix together egg whites, oil, and vanilla in a separate bowl, then mix wet ingredients into dry until no dry spots remain. The batter will be very thick.
  3. Spread the batter evenly in the parchment-lined pan and bake until center is set, 12-15 minutes. Set aside to cool completely.

Miso Candied Nuts

  1. Set oven to 300° and lightly grease a bowl with canola oil. Add chopped nuts and shake to distribute oil.
  2. Add Swerve Confectioners and water to a saucepan and cook over medium high heat for 5 minutes without stirring to form dark caramel. Reduce heat to low and stir in coconut oil, salt, and baking soda, then whisk in miso paste.
  3. Pour caramel over nuts and stir to combine, then spread flat on a baking sheet. Bake for 10 minutes and allow to cool completely.

Miso Fudge

  1. Combine butter, sweetened condensed milk, and chocolate in a saucepan over medium low heat until smooth and combined, then whisk in miso paste.


  1. Spread fudge evenly over brownies, then freeze for one hour before cutting into 18 pieces and topping with candied nuts.
Miso Brownies 349 Edit
Nutrition Facts

Serving Size 1

Servings 18

Calories 410
Total Fat 37g
Total Saturated Fat 14g
Cholesterol 25mg
Sodium 400mg
Total Carbs 40g
Dietary Fiber 11g
Sugars 6g
Added Sugar 0g
Swerve 15g
Protein 8g
Net Carbs: 6g