Keto Brookies: Low Carb Brownie & Cookie Bars (Print Version)
Keto Brookies combine fudgy low carb brownies with chewy keto chocolate chip cookies. Enjoy this sugar-free dessert, a delicious treat for any occasion.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Rich Brownie Batter
01 -
1/2 cup unsalted butter, melted
02 -
2 large eggs
03 -
1 tsp vanilla extract
04 -
1/2 cup erythritol-monk fruit blend sweetener
05 -
1/2 cup unsweetened cocoa powder
06 -
1/2 cup super-fine almond flour
07 -
1/2 tsp baking powder
08 -
1/4 tsp sea salt
→ Golden Cookie Dough
09 -
1/4 cup unsalted butter, softened
10 -
1 large egg yolk
11 -
1/2 tsp vanilla extract
12 -
1/4 cup erythritol-monk fruit blend sweetener
13 -
3/4 cup super-fine almond flour
14 -
1/4 tsp baking powder
15 -
Pinch of sea salt
→ Sweet & Keto-Friendly Accents
16 -
1/2 cup sugar-free chocolate chips
# Instructions:
01 -
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This ensures your Keto Brookies: Low Carb Brownie & Cookie Perfection won't stick to the pan.
02 -
In a medium bowl, whisk together 1/2 cup unsalted butter, melted, 2 large eggs, and 1 tsp vanilla extract until well combined and smooth. This forms the rich, fudgy base for your Keto Brookies.
03 -
To the wet ingredients, add 1/2 cup erythritol-monk fruit blend sweetener, 1/2 cup unsweetened cocoa powder, 1/2 cup super-fine almond flour, 1/2 tsp baking powder, and 1/4 tsp sea salt. Mix gently until just combined, being careful not to overmix the batter.
04 -
In a separate bowl, cream together 1/4 cup unsalted butter, softened, 1 large egg yolk, and 1/2 tsp vanilla extract. Stir in 1/4 cup erythritol-monk fruit blend sweetener, 3/4 cup super-fine almond flour, 1/4 tsp baking powder, and a pinch of sea salt until a soft, cohesive dough forms.
05 -
Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cookie dough over the brownie layer, spreading slightly. Sprinkle 1/2 cup sugar-free chocolate chips over the cookie dough for extra sweetness in your Keto Brookies: Low Carb Brownie & Cookie Perfection.
06 -
Bake for 30 minutes, or until a toothpick inserted into the brownie layer comes out with moist crumbs (not wet batter). Let the Keto Brookies cool completely in the pan on a wire rack before slicing. This is crucial for clean, perfect squares.
# Notes:
01 -
For the best texture, ensure your softened butter for the cookie dough is truly at room temperature, allowing it to cream smoothly.
02 -
Store leftover Keto Brookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
03 -
Feel free to swap the sugar-free chocolate chips for other keto-friendly additions like chopped pecans, walnuts, or a sprinkle of flaky sea salt.
04 -
Cooling completely is essential for these Keto Brookies to set properly and achieve clean, fudgy slices. Patience will be rewarded!
# Tools You'll Need:
01 -
8x8 inch baking pan
02 -
parchment paper
03 -
mixing bowls
04 -
whisk
05 -
rubber spatula
06 -
measuring cups
07 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 226 kcal
Total Fat: 22 g
Total Carbohydrate: 3 g
Protein: 5 g