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Keto Brookies Recipe

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★★★★★

4.7 from 73 reviews

These Keto Brookies combine the best of both worlds—rich, fudgy brownies and soft, buttery cookies—into one delightful low-carb treat. Perfectly sweetened with sugar-free sweetener and packed with almond flour and sugar-free chocolate chips, these brookies are a delicious keto-friendly dessert that satisfies your sweet tooth without compromising your diet goals.

Ingredients

Scale

Cookie Layer Ingredients

  • 1 ⅓ cups super-fine blanched almond flour
  • ⅓ cup granulated sugar-free sweetener
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • ½ tsp vanilla extract
  • ⅓ cup sugar-free chocolate chips

Brownie Layer Ingredients

  • ⅔ cup super-fine blanched almond flour
  • ½ cup granulated sugar-free sweetener
  • ¼ cup Dutch cocoa powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • 3 Tbsp unsalted butter, softened
  • 1 large egg
  • 3 Tbsp sugar-free chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350 °F (175 °C) to ensure it’s at the right temperature when you start baking.
  2. Prepare Pan: Line an 8×8 inch square baking pan with parchment paper for easy removal and a mess-free bake.
  3. Make Cookie Dough: In a large bowl, combine the almond flour, sugar-free sweetener, baking soda, and salt. Add the softened butter and stir until the mixture is evenly distributed. Add the egg and vanilla extract, mixing until the dough comes together. Fold in the sugar-free chocolate chips gently.
  4. Form Cookie Base: Spoon about two-thirds of the cookie dough into the bottom of the prepared pan. Use wet fingers to evenly spread the dough, forming a smooth, uniform base.
  5. Make Brownie Batter: In another bowl, mix the almond flour, sugar-free sweetener, Dutch cocoa powder, baking powder, and salt. Add the softened butter and stir well. Then add the egg and mix until smooth. Fold in the sugar-free chocolate chips.
  6. Layer Brownie Batter: Spoon the brownie batter over the cookie base in the pan. Use the back of a spoon or wet fingers to spread the batter evenly over the cookie layer.
  7. Top with Remaining Cookie Dough: Take the remaining one-third of the cookie dough and distribute it randomly over the brownie layer. You can form the dough into small circles to allow some brownie to peek through.
  8. Bake: Bake the brookies in the preheated oven for 25 to 30 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool and Serve: Allow the brookies to cool completely in the pan. Once cooled, slice into squares and enjoy this delicious keto-friendly dessert.

Notes

  • Using super-fine blanched almond flour ensures a smooth texture without grittiness.
  • Make sure to use sugar-free sweeteners like erythritol or monk fruit for keto compliance.
  • Wetting your fingers when spreading dough layers helps prevent sticking and spreads the dough more evenly.
  • Store brookies in an airtight container in the refrigerator for up to one week or freeze for longer storage.
  • Let the brookies cool completely before slicing to avoid crumbling.

Keywords: keto brookies, keto dessert, low carb brookies, keto brownies, keto cookies, sugar-free dessert

Find it online: https://cheframiflavor.com/keto-brookies-recipe/