Why You’ll Love This Recipe

I love this recipe because it delivers everything I want in a dessert: rich chocolate flavor, satisfying texture, and simple ingredients. The brownie layer is dense and fudgy, while the cookie layer adds a buttery crunch that perfectly complements it. The best part is that it’s made with almond flour and sugar-free sweeteners, so it fits right into a keto lifestyle without sacrificing taste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups super-fine blanched almond flour (1⅓ + ⅔ cups)
⅚ cup granulated sugar-free sweetener (⅓ + ½ cup, erythritol/monk fruit blend preferred)
¼ cup Dutch-process cocoa powder
7 Tbsp unsalted butter (¼ cup + 3 Tbsp, room temperature)
2 large eggs, room temperature
⅓ cup + 3 Tbsp sugar-free chocolate chips (Lily’s or ChocZero recommended)
½ tsp vanilla extract (pure, not imitation)
½ tsp baking soda
½ tsp baking powder
½ tsp fine sea salt

Directions

I start by preheating my oven to 350°F and lining an 8×8-inch pan with parchment paper, leaving some overhang to make lifting the brookies easier later.
For the cookie layer, I whisk together the almond flour, sweetener, baking soda, and salt in a bowl. Then I add the softened butter, one egg, and vanilla extract, mixing until a soft dough forms. I gently fold in the sugar-free chocolate chips to complete the cookie dough.
Next, I make the brownie layer in a separate bowl by mixing almond flour, sweetener, cocoa powder, baking powder, and salt. I add softened butter and the remaining egg, beating until the batter is smooth and glossy—it should be thick but spreadable.
To assemble, I press about two-thirds of the cookie dough evenly into the prepared pan. Then I spread the brownie batter over it, leaving about a half-inch border around the edges. I drop spoonfuls of the remaining cookie dough on top to create that signature brookie look.
I bake the brookies for about 20–22 minutes, until the edges are set and the center still has a slight jiggle. The top should look golden brown with patches of brownie showing through.
Once baked, I let the brookies cool completely in the pan before lifting them out with the parchment overhang. I cut them into 16 even squares, wiping the knife between cuts for clean edges.

Servings and Timing

This recipe makes 16 squares.
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes

Variations

When I want to switch things up, I add a swirl of natural peanut butter to the brownie batter or sprinkle cinnamon or espresso powder for extra depth. For a more indulgent version, I mix in chopped walnuts or pecans. Sometimes I use extra cocoa powder for a darker, richer flavor. These brookies also pair perfectly with a scoop of keto vanilla ice cream or a mug of bulletproof coffee.

Storage/Reheating

I store the brookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them for up to 3 months with parchment paper between layers. To enjoy later, I let them thaw at room temperature or warm them in the microwave for a few seconds to bring back that fresh-baked texture.

FAQs

Can I use coconut flour instead of almond flour?

I don’t recommend it, since coconut flour absorbs more moisture and changes the texture completely.

What’s the best sweetener to use?

I like using a blend of erythritol and monk fruit for a smooth sweetness without aftertaste.

How do I know when the brookies are done?

I check for slightly firm edges and a jiggly center—the residual heat will finish baking them perfectly.

Can I make this recipe dairy-free?

Yes, I replace the butter with solid coconut oil or vegan butter, and it turns out great.

Can I double the recipe?

Absolutely. I bake it in a 9×13-inch pan and add a few extra minutes to the baking time.

How do I prevent the layers from mixing together?

I chill the cookie dough for a few minutes before layering so it stays firm when spreading the brownie batter.

What’s the best way to cut clean squares?

I let the brookies cool completely and use a sharp knife, wiping it clean between cuts.

Can I add nuts or toppings?

Definitely! I love adding chopped pecans or a sprinkle of sea salt on top for a little crunch.

How do I make them extra fudgy?

I reduce the baking time by 1–2 minutes and let them cool in the pan for a gooier texture.

Can I use cocoa powder alternatives?

Yes, I sometimes use raw cacao powder for a slightly more bitter and intense chocolate flavor.

Conclusion

I love how these Keto Brookies bring together the best of both worlds—chewy cookies and fudgy brownies—in a single low-carb treat. They’re simple to make, perfectly balanced in flavor and texture, and totally satisfying for any chocolate lover. Whether I enjoy them warm from the oven or chilled from the fridge, they always hit the spot without breaking my keto goals.