Keto Brookies Recipe
A rich and decadent Keto Brookies Recipe combining fudgy brownies and buttery cookies in one irresistible low-carb treat. With just 3.2 net carbs per serving, these brookies are perfectly chewy, chocolatey, and keto-friendly—ideal for satisfying any dessert craving guilt-free.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
½ tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
- Make the cookie layer: In a bowl, whisk together almond flour, ⅓ cup sweetener, baking soda, and salt. Add softened butter, one egg, and vanilla extract. Mix until a soft dough forms, then fold in ⅓ cup of sugar-free chocolate chips.
- Make the brownie layer: In another bowl, combine almond flour, ½ cup sweetener, cocoa powder, baking powder, and salt. Add softened butter and the remaining egg. Beat until thick, smooth, and glossy.
- Press two-thirds of the cookie dough evenly into the prepared pan. Spread brownie batter on top, leaving about a half-inch border at the edges. Drop spoonfuls of the remaining cookie dough over the brownie layer.
- Bake for 20–22 minutes, until edges are set and the center is slightly jiggly. The top should be golden with patches of brownie showing through.
- Cool completely in the pan before lifting out using the parchment. Cut into 16 squares, wiping the knife clean between cuts.
Notes
Add a swirl of natural peanut butter or sprinkle sea salt for extra flavor.
For a darker flavor, increase cocoa powder slightly or add espresso powder.
Mix in nuts like pecans or walnuts for added crunch.
Chill cookie dough briefly before layering to prevent mixing.
Store at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 35 mg
Find it online: https://chocolatecoveredamy.com/keto-brookies-recipe/
