Low Carb Keto Brookies
Low carb, sugar free, gluten free brookies that taste like a bakery treat with fudgy brownie tops and chewy cookie bottoms.
Ingredients
Ingredients
- 2 cups super-fine blanched almond flour divided
- 7 tbsp granulated sugar-free sweetener divided
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter softened
- 1 large egg
- 1/2 tsp vanilla bean paste
- 1/3 cup sugar-free chocolate chips
- 1/4 cup Dutch-process cocoa powder
- 1/2 tsp baking powder
- 3 tbsp unsalted butter softened
- 3 tbsp sugar-free chocolate chips
- 1 large egg
- 1/2 tsp vanilla bean paste
Instructions
- Preheat the oven to 350 °F. Line an 8x8 inch square baking pan with parchment paper, letting the paper overhang two sides for easy removal.
- Make the cookie layer by adding 1 1/3 cups almond flour, 1/3 cup granulated sugar-free sweetener, 1/2 tsp baking soda, and 1/4 tsp salt to a medium bowl and whisking until well combined.
- Add 1/4 cup softened butter to the dry ingredients and work it in with a fork or your fingertips until the mixture looks like damp crumbs that hold together when squeezed.
- Add 1 egg and 1/2 tsp vanilla bean paste to the bowl and stir until a thick, smooth cookie dough forms. Fold in 1/3 cup sugar-free chocolate chips until evenly distributed.
- Transfer about 2/3 of the cookie dough to the prepared pan. Press it evenly over the bottom of the pan with damp fingers or the back of a spoon, making sure to reach all corners. Set the remaining cookie dough aside.
- Make the brownie layer by adding 2/3 cup almond flour, 1/2 cup granulated sugar-free sweetener, 1/4 cup Dutch-process cocoa powder, and 1/2 tsp baking powder to a clean bowl and whisking until no lumps remain.
- Add 3 tbsp softened butter and mix until the dry ingredients are evenly moistened and crumbly.
- Add 1 egg and 1/2 tsp vanilla bean paste to the brownie mixture and stir until a thick, glossy batter forms. Fold in 3 tbsp sugar-free chocolate chips.
- Dollop the brownie batter evenly over the cookie base, then gently spread it into an even layer without disturbing the cookie dough underneath. Break the reserved cookie dough into small pieces and gently press them on top if you like a more marbled brookie.
- Bake for 25 to 30 minutes, or until the edges are set and lightly pulled away from the pan and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Place the pan on a wire rack and let the brookies cool completely in the pan before lifting them out using the parchment.
- Once cool, slice into 16 squares and serve.
Notes
- Use a granulated sugar-free sweetener that measures cup for cup like sugar for best texture.
- Let the brookies cool fully before slicing to keep the layers neat and prevent crumbling.
- Let the brookies cool fully before slicing to keep the layers neat and prevent crumbling.