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Allison Bryant

Fail-Proof Keto Brookies: Decadent Low Carb Brownie Cookie Bars

Indulge in the rich, fudgy base of a chocolate brownie layered with a soft and slightly crisp cookie top. These keto brookies are perfect for satisfying dessert cravings while staying in ketosis, with no added sugar or gluten.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 servings
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups superfine blanched almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon sea salt
  • 1/2 cup melted grass-fed butter or coconut oil
  • 1/4 cup natural sweetener (erythritol or monk fruit blend)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 cup water
  • 1/2 cup sugar-free chocolate chips (stevia or monk fruit sweetened)

Method
 

  1. Preheat oven to 325°F (160°C) and line an 8x8-inch baking dish with parchment paper.
  2. In a large bowl, whisk together almond flour, cocoa powder, and sea salt.
  3. Add the melted butter or coconut oil and mix to combine.
  4. Stir in the natural sweetener, eggs, vanilla extract, and water until the batter is smooth.
  5. Pour the brownie batter into the prepared pan and spread evenly.
  6. Sprinkle the sugar-free chocolate chips over the brownie layer.
  7. Bake for 15 minutes, then remove from the oven and let the chocolate chips begin to melt slightly.
  8. Return the pan to the oven and bake for another 5 minutes, just until the edges turn lightly golden.
  9. Let the brookies cool completely in the pan before slicing into bars.

Notes

For best results, use a high-quality natural sweetener to avoid bitter aftertaste.
You can substitute grass-fed butter with coconut oil for a slightly different flavor.
Store in an airtight container in the refrigerator for up to 5 days.