Keto Brookies: Low Carb, Sugar Free & Gluten Free (Print Version)
Keto Brookies are low carb, sugar free, and gluten free. Enjoy these fudgy brownie and chewy cookie bars without the guilt. Perfect for a healthy dessert.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Decadent Brownie Base
01 -
1/2 cup unsalted butter, melted
02 -
2 large eggs
03 -
1 tsp vanilla extract
04 -
1/2 cup erythritol-monk fruit blend (granulated)
05 -
1/2 cup unsweetened cocoa powder
06 -
1/2 cup super-fine almond flour
07 -
1/2 tsp baking powder
08 -
1/4 tsp salt
09 -
1/2 cup sugar-free chocolate chips
→ Chewy Cookie Dough Topping
10 -
1/4 cup unsalted butter, softened
11 -
1/4 cup erythritol-monk fruit blend (powdered)
12 -
1 large egg yolk
13 -
1/2 tsp vanilla extract
14 -
1 cup super-fine almond flour
15 -
1/4 tsp xanthan gum
16 -
1/4 tsp salt
17 -
1/2 cup sugar-free chocolate chips
# 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 preparation is key for easy removal and ensures your Keto Brookies: Low Carb, Sugar Free & Gluten Free won't stick.
02 -
In a medium bowl, whisk together 1/2 cup melted unsalted butter, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup granulated erythritol-monk fruit blend until the mixture is smooth and well combined.
03 -
In a separate bowl, sift together 1/2 cup unsweetened cocoa powder, 1/2 cup super-fine almond flour, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Fold in 1/2 cup sugar-free chocolate chips.
04 -
In another bowl, cream together 1/4 cup softened unsalted butter and 1/4 cup powdered erythritol-monk fruit blend until the mixture is light and fluffy. Beat in 1 large egg yolk and 1/2 tsp vanilla extract until smooth.
05 -
Add 1 cup super-fine almond flour, 1/4 tsp xanthan gum, and 1/4 tsp salt to the wet cookie dough mixture. Mix until a soft dough forms, then fold in 1/2 cup sugar-free chocolate chips. This creates the perfect chewy topping for your Keto Brookies: Low Carb, Sugar Free & Gluten Free.
06 -
Pour the brownie batter into the prepared pan and spread it evenly. Drop spoonfuls of the cookie dough topping over the brownie layer. Bake for 30 minutes, or until a toothpick inserted into the brownie comes out with moist crumbs.
07 -
Allow the Keto Brookies: Low Carb, Sugar Free & Gluten Free to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into 12 squares for serving. Cooling completely ensures clean cuts and the best texture.
# Notes:
01 -
For the chewiest texture, be careful not to overbake your brookies. A slightly underbaked center will firm up as it cools.
02 -
Store leftover Keto Brookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
03 -
Feel free to customize by adding a sprinkle of flaky sea salt on top before baking, or swapping sugar-free chocolate chips for white chocolate chips or chopped nuts.
04 -
These brookies are delicious on their own, but for an extra treat, serve them warm with a scoop of sugar-free vanilla ice cream or a dollop of whipped cream.
# Tools You'll Need:
01 -
8x8 inch baking pan
02 -
parchment paper
03 -
large mixing bowls
04 -
whisk
05 -
rubber spatula
06 -
measuring cups
07 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 246 kcal
Total Fat: 23 g
Total Carbohydrate: 12 g
Protein: 5 g