Keto Brookies: Indulgent Cookies with a Perfectly Chewy Twist
Keto Brookies are the perfect combination of brownies and chocolate chip cookies, made low carb, sugar free, and gluten free.
Equipment
- oven
- 8x8 square pan
- mixing bowl
- spatula
Ingredients
Cookie Layer
- 1 ⅓ cups super-fine blanched almond flour
- ⅓ cup granulated sugar-free sweetener
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter softened
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup sugar-free chocolate chips
Brownie Layer
- ⅔ cup super-fine blanched almond flour
- ½ cup granulated sugar-free sweetener
- ¼ cup Dutch cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon unsalted butter softened
- 1 large egg
- 3 tablespoon sugar-free chocolate chips
Instructions
Preparation
- Preheat oven to 350°F.
- Line an 8x8 square pan with parchment paper.
- Start with cookie layer: combine dry ingredients in a large bowl. Add butter and stir until distributed. Add egg and vanilla and stir until combined. Fold in chocolate chips.
- Spoon about ⅔ of the cookie dough into the bottom of the pan. Use wet fingers to spread dough evenly over bottom of pan.
- Follow the same instructions as cookie layer to assemble brownie ingredients.
- Spoon brownie batter into the pan, and use either the back of a spoon or wet fingers to spread brownie batter evenly over cookie dough.
- Take remaining ⅓ of cookie dough and distribute randomly on top of brownie batter. Form the remaining dough into circle shapes to keep some brownie peeking through.
- Bake for 25-30 minutes.
- Allow to cool, slice, and enjoy!
Nutrition
Serving: 1pieceCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 3gSugar: 1gVitamin A: 200IUCalcium: 50mgIron: 1mg
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