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Keto Brookies

Keto Brookies: Irresistibly Chewy Cookie-Brownie Delights

Keto Brookies combine a chewy cookie layer and fudgy brownie, perfect for a low-carb dessert indulgence.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 15 minutes
Total Time 58 minutes
Servings: 16 squares
Course: Desserts
Cuisine: Keto
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Layer
  • 1 cup Super Fine Blanched Almond Flour Acts as the backbone of the cookie layer; substitutes like coconut flour may require adjusting.
  • 3/4 cup Granulated Sugar-Free Sweetener A blend of erythritol and monk fruit for perfect flavor.
  • 1 teaspoon Baking Soda Essential for leavening, ensure it's fresh.
  • 1/2 teaspoon Salt Enhances all flavors and balances sweetness.
  • 1/2 cup Unsalted Butter Provides richness; can be swapped with coconut oil.
  • 1 large Eggs Acts as a binder for a chewy texture.
  • 1 cup Sugar-Free Chocolate Chips Offers essential chocolatey goodness.
  • 1 teaspoon Vanilla Extract Opt for pure extract for robust flavor.
Brownie Layer
  • 1 cup Super Fine Blanched Almond Flour Adds structure; coconut flour can be a substitute.
  • 1/2 cup Cocoa Powder Delivers deep chocolate flavor; use unsweetened.
  • 3/4 cup Granulated Sugar-Free Sweetener To keep the brownie low-carb.
  • 1 teaspoon Baking Powder Promotes rise and texture.
  • 1/4 teaspoon Salt Balances the rich flavors of the brownies.
  • 1/2 cup Unsalted Butter Adds creaminess to the brownie mix; coconut oil works as a substitute.
  • 2 large Eggs Critical for bringing the brownie mixture together.
  • 1 cup Sugar-Free Chocolate Chips For pockets of melty chocolate.

Equipment

  • Mixing bowl
  • 8x8 inch baking pan
  • Oven

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan by greasing it lightly.
  2. In a mixing bowl, combine almond flour, sugar-free sweetener, baking soda, and salt. In another bowl, cream together butter, egg, and vanilla extract, then mix in dry ingredients and chocolate chips.
  3. In another bowl, whisk together almond flour, sugar-free sweetener, cocoa powder, baking powder, and salt for the brownie layer. Cream butter and egg, mix in dry ingredients, and fold in chocolate chips.
  4. Spread cookie dough evenly in the greased pan, then layer brownie batter on top. Dollop remaining cookie dough on top for texture.
  5. Bake for approximately 28 minutes until set and edges are golden. Remove and cool in the pan for 10-15 minutes before cutting.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 3gSugar: 1gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Store in an airtight container; they stay fresh for up to a week, or freeze for longer shelf life.

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