Keto Brookies: Low Carb Brownie & Cookie Bars (Print Version)
Keto Brookies combine rich brownie and chewy cookie layers. Enjoy these low carb, sugar-free bars for a guilt-free dessert or snack. Easy to make!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Decadent Brownie Batter
01 -
1/2 cup unsalted butter, melted
02 -
1/2 cup granulated erythritol/monk fruit blend
03 -
2 large eggs
04 -
1 tsp vanilla extract
05 -
1/4 cup unsweetened cocoa powder
06 -
1/4 cup sugar-free chocolate chips
→ Golden Cookie Dough
07 -
1/4 cup unsalted butter, softened
08 -
1/4 cup powdered erythritol/monk fruit blend
09 -
1/4 cup creamy almond butter
10 -
1 large egg yolk
11 -
1/2 tsp vanilla extract
12 -
1/4 cup sugar-free chocolate chips
→ Low-Carb Dry Essentials
13 -
1 and 1/4 cups almond flour
14 -
1 tbsp coconut flour
15 -
3/4 tsp baking powder
16 -
1/2 tsp sea salt
17 -
1/4 tsp xanthan gum
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring an overhang on the sides. This makes it easy to lift out your finished Keto Brookies: Low Carb Brownie & Cookie Bars.
02 -
In a medium bowl, whisk together 1 and 1/4 cups almond flour, 1 tbsp coconut flour, 3/4 tsp baking powder, 1/2 tsp sea salt, and 1/4 tsp xanthan gum. Set this dry mixture aside for later use in both batters.
03 -
In a large bowl, combine 1/2 cup melted unsalted butter and 1/2 cup granulated erythritol/monk fruit blend. Whisk in 2 large eggs and 1 tsp vanilla extract until smooth. Fold in 1/4 cup unsweetened cocoa powder and 1/4 cup sugar-free chocolate chips.
04 -
In a separate bowl, cream together 1/4 cup softened unsalted butter and 1/4 cup powdered erythritol/monk fruit blend. Mix in 1/4 cup creamy almond butter, 1 large egg yolk, and 1/2 tsp vanilla extract. Stir in 1/4 cup sugar-free chocolate chips.
05 -
Divide the whisked dry essentials (from Step 2) evenly between the brownie batter and the cookie dough. Mix each until just combined, being careful not to overmix. This forms the perfect base for your Keto Brookies: Low Carb Brownie & Cookie Bars.
06 -
Press the brownie batter evenly into the prepared pan. Dollop spoonfuls of the cookie dough over the brownie layer and gently spread to cover. Bake for 30 minutes, or until a toothpick inserted into the cookie layer comes out mostly clean.
07 -
Let the Keto Brookies: Low Carb Brownie & Cookie Bars cool completely in the pan on a wire rack before lifting them out using the parchment paper. This is crucial for clean, neat slices. Cut into 16 squares and serve.
# Notes:
01 -
For perfectly fudgy brownies and chewy cookies, avoid overbaking. The center might seem slightly underdone, but it will set as it cools.
02 -
Store leftover Keto Brookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for longer storage.
03 -
Feel free to experiment with different sugar-free chocolate chip varieties, like white chocolate or peanut butter chips, for an extra flavor twist.
04 -
These brookies are delicious on their own, but for an extra decadent treat, serve them slightly warm with a scoop of sugar-free vanilla ice cream or a drizzle of keto caramel sauce.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
large mixing bowl
03 -
medium mixing bowl
04 -
whisk
05 -
rubber spatula
06 -
measuring cups
07 -
measuring spoons
08 -
parchment paper
# Nutrition Facts (Per Serving):
Calories: 183 kcal
Total Fat: 17 g
Total Carbohydrate: 2 g
Protein: 4 g