Low Carb Keto Brookies: Brownie & Cookie Delight (Print Version)
Low Carb Keto Brookies combine fudgy brownies and chewy chocolate chip cookies. Enjoy this sugar-free, gluten-free dessert without the guilt. Easy recipe!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Fudgy Brownie Base
01 -
1/2 cup unsweetened cocoa powder (Dutch-processed)
02 -
1/2 cup granulated erythritol-monk fruit blend
03 -
1/2 cup (1 stick) unsalted butter, melted
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1/2 cup sugar-free dark chocolate chips
07 -
1 teaspoon instant espresso powder
→ The Chewy Cookie Topping
08 -
1/4 cup granulated erythritol-monk fruit blend
09 -
1/4 cup (1/2 stick) unsalted butter, softened
10 -
1 large egg
11 -
1/2 teaspoon vanilla extract
12 -
1/2 cup sugar-free dark chocolate chips
→ Keto Flour & Leavening Power
13 -
1 1/2 cups blanched almond flour
14 -
1/4 cup coconut flour
15 -
1 teaspoon baking powder
16 -
1/2 teaspoon xanthan gum
17 -
1/2 teaspoon fine sea salt
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring an overhang on two sides. This makes it easy to lift out your Low Carb Keto Brookies: Brownie & Cookie Perfection later, preventing sticking.
02 -
In a medium bowl, combine 1/2 cup unsweetened cocoa powder, 1/2 cup granulated erythritol-monk fruit blend, 1/2 cup melted unsalted butter, 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon instant espresso powder. Stir until smooth and well combined. Fold in 1/2 cup sugar-free dark chocolate chips.
03 -
In a separate bowl, whisk together 1 1/2 cups blanched almond flour, 1/4 cup coconut flour, 1 teaspoon baking powder, 1/2 teaspoon xanthan gum, and 1/2 teaspoon fine sea salt. This dry mix is essential for the structure of the cookie topping.
04 -
In a large bowl, cream together 1/4 cup softened unsalted butter and 1/4 cup granulated erythritol-monk fruit blend until light and fluffy. Beat in 1 large egg and 1/2 teaspoon vanilla extract until fully incorporated and smooth.
05 -
Gradually add the dry ingredient mixture from Step 3 to the creamed butter mixture, mixing on low speed until just combined. Be careful not to overmix. Fold in 1/2 cup sugar-free dark chocolate chips to complete the cookie dough.
06 -
Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cookie dough over the brownie layer, gently spreading to cover most of the surface. Bake for 25 minutes, or until the edges are set and a toothpick inserted into the brownie comes out with moist crumbs. This creates perfect Low Carb Keto Brookies: Brownie & Cookie Perfection.
07 -
Allow the brookies to cool in the pan for at least 30 minutes before using the parchment paper overhang to lift them out. Transfer to a wire rack to cool completely before slicing into 12 servings. Cooling fully ensures clean cuts and the best texture.
# Notes:
01 -
For extra fudginess, slightly underbake the brookies; they will continue to set as they cool.
02 -
Store leftover Low Carb Keto Brookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
03 -
The instant espresso powder is optional but highly recommended as it deepens the chocolate flavor without adding a coffee taste.
04 -
Serve these delicious brookies warm with a scoop of sugar-free vanilla ice cream or a dollop of whipped cream for an indulgent keto treat.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
Mixing bowls
03 -
Whisk
04 -
Spatula
05 -
Measuring cups and spoons
06 -
Parchment paper
# Nutrition Facts (Per Serving):
Calories: 272 kcal
Total Fat: 25 g
Total Carbohydrate: 4 g
Protein: 6 g